Methi Pakoda Kadhi

Methi Pakora Kadhi | A popular pakoda kadhi recipe with detailed step-by-step, perfect with plain rice or jeera rice.

I first tried methi kadhi pakoda at a friend’s place, and it turned out so well! I got the recipe from her, and made a few tweaks to suit my family’s taste. Thanks, Payal, for introducing me to this delicious dish!

Kadhi pairs beautifully with plain basmati rice, jeera rice, naan, roti, or even khichdi. Kadhi chawal is a popular dish in Punjabi cuisine. It's widely made in Maharashtra, Punjab, and Gujarat, with each state offering its own unique version of kadhi.

I have shared a few kadhi recipes on my blog. These are yogurt based kadhi recipes - Punjabi Kadhi Pakora, Hyderabadi Kadhi Pakora, Hare Lehsun Ki Kadhi, and Haryanvi Kadhi.

If you are looking for a vegan, non-yogurt based kadhi, than check out this amazing Sindhi Kadhi, loaded with vegetables. This kadhi is naturally vegan and gluten-free.

About Methi Pakoda Kadhi

Methi pakoda kadhi is a delicious North Indian dish featuring crispy fenugreek fritters simmered in a tangy yogurt-based gravy. This comforting dish pairs perfectly with rice or roti, making it a beloved choice for family meals.

Methi Pakora Ingredients

Here's a description of each ingredient used in the methi pakora recipe:

1. Fresh Methi Leaves (Fenugreek Leaves): These are green leaves with a slightly bitter taste. Fenugreek leaves are rich in nutrients and add a distinct flavor to the pakoras.
2. Cilantro: Also known as coriander leaves, cilantro adds a fresh and citrusy flavor to the pakoras.
3. Green Chili: add spiciness to the pakoras. The amount can be adjusted based on your spice preference.
4. Fresh Ginger: chopped or grated, adds a warm and pungent flavor to the pakoras.
5. Onion: Finely chopped onions add sweetness and texture to the pakoras.
6. Ajwain (Carom Seeds): Ajwain has a strong, and aids digestion and a distinctive flavor to the pakoras.
7. Crushed Whole Coriander Seeds: slighly crush them between your palms to release their aromatic oils.
8. Red Chili Powder: Adjust the quantity based on your spice tolerance.
9. Turmeric Powder: a warm, earthy flavor and also has anti-inflammatory properties.
10. Salt: Adjust the amount according to your taste preference.
11. Hot Oil: My grandma's tip, adding hot oil to the batter helps in achieving crispiness in the pakoras.
12. Besan (Gram Flour): Besan is the main ingredient for the batter. It is made from ground chickpeas and acts as a binding agent, giving the pakoras their structure and texture.
13. Oil for Frying: Any neutral oil with a high smoking point, such as vegetable or peanut oil, is suitable for frying the pakoras. It gives them a crispy exterior. I like to add a couple of tablespoons of mustard oil when frying the pakora for that extra flavor.

Ingredients For Kadhi

1. Yogurt: I used full-fat yogurt, at room temperature for this recipe.
2. Besan: Chickpea flour or besan to thicken the kadhi. I buy chickpea flour from an Indian grocery store.
3. Ginger: organic ginger, chopped or grated
4. Garlic: Fresh organic garlic, chopped or crushed.
5. Green Chili: We like kadhi spicy, so I have used Thai green chili. For less spicy, use a mild chili like serrano pepper.
6. Cilantro: Handful of cilantro in the kadhi and for garnish. You can use just the stems of the cilantro, which adds lots of fresh flavor to the kadhi.
7. Curry Leaves: I have a curry leaf plant at home and I used fresh curry leaves for the recipe. You can use dried curry leaves, which works fine.
8. Spices: I used basic Indian spices like turmeric powder, coriander powder, red chili powder, and asafetida.
9. Whole spices: I used some whole spices for the tempering like cumin seeds, methi seeds, coriander seeds, and whole red chili.
10. Oil: I used ghee or oil for the tempering of the kadhi. You can use peanut or vegetable oil.

How To Make Methi Pakoda

1. Wash the fresh methi leaves thoroughly and chop them finely.
2. (Optional): If the methi leaves are bitter, sprinkle some salt on them and let them sit for 10 minutes. Afterward, press out the excess water and set the leaves aside.
3. In a mixing bowl, combine the chopped methi leaves, cilantro, green chili, ginger, onion, ajwain, crushed coriander seeds, red chili powder, turmeric powder, a pinch of asafetida, and salt to taste.
4. Gradually mix in the besan until you achieve a thick batter that coats all the ingredients evenly.
5. Heat a blend of vegetable oil and mustard oil (if using) in a deep pan for frying.
6. Add 2 tablespoons of hot oil to the pakora batter for added crispiness, and mix well.
7. Drop spoonfuls of the batter into the hot oil and fry until the pakoras are golden brown and crispy.
8. Remove the pakoras and place them on paper towels to drain excess oil.
9. Repeat the same for the rest. Keep the pakoras aside.

How To Make Kadhi Pakoda

1. In a mixing bowl, mix yogurt, chickpeas flour, turmeric powder, and water, into a smooth mixture. Keep it aside.
2. Heat a large, deep, heavy-bottomed pot. Once hot, add oil, followed by cumin seeds, asafetida, fenugreek seeds, and crushed coriander seeds. Sauté for 1-2 minutes.
3. Whisk the prepared yogurt mixture and carefully pour it into the pot. Add ginger and green chili. Bring the mixture to a rolling boil while stirring continuously. Note: Stir frequently to prevent the besan from sticking to the bottom.
4. Once boiling, reduce the heat to medium-low and let the kadhi simmer for 30-35 minutes, or until it reaches desired consistency. Note: As it cooks, the foam will settle, and the raw smell of the besan will dissipate.
5. The kadhi is ready when there is no foam on top, the bubbles are slow and gentle, and the consistency is thick. Add salt to taste. Turn off the heat.
6. Once the kadhi is ready, the pakora to the kadhi. Prepare the tadka (tempering).

Prepare The Tempering

1. Heat a tadka pan or a small skillet. Add oil, cumin seeds, and garlic. When the garlic starts to turn golden brown, add a whole red chili and a few curry leaves, then turn off the heat.
2. Stir in Kashmiri red chili powder, then immediately pour this tempering over the kadhi.
3. Cover the kadhi and let the pakoras soak up the flavors for about 10-15 minutes.
4. Garnish with fresh cilantro and serve methi pakoda kadhi hot with steamed rice. Enjoy!

Methi Pakoda Kadhi

Jyoti Behrani

Methi Pakora Kadhi | A popular pakoda kadhi recipe with detailed step-by-step, perfect with plain rice or jeera rice.

5 from 1 vote

Print Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine North Indian

Servings 8

Calories 184 kcal

Ingredients

  

1x2x3x

For The Methi Pakoda:

• ▢ 1 bunch fresh methi leaves ;chopped (fenugreek leaves), about 3 cups
• ▢ Handful of cilantro ;chopped
• ▢ 2-3 green chili ;finely chopped; adjust to taste
• ▢ 1 inch ginger ;chopped or grated
• ▢ 1 medium onion ;finely chopped
• ▢ ½ teaspoon ajwain ;carom seeds
• ▢ 2 teaspoon whole coriander seeds ;coarsely crushed
• ▢ ¼ teaspoon red chili powder; adjust to taste
• ▢ ½ teaspoon turmeric powder
• ▢ pinch asafetida
• ▢ salt to taste
• ▢ 2 tablespoon Hot oil ;for adding to the pakora batter
• ▢ ¾-1 cup besan ;gram flour, enough to combine ingredients
• ▢ oil for deep frying ;about 2 cups - peanut or vegetable oil

For The Kadhi:

• ▢ 2 cups thick plain yogurt ;room temperature
• ▢ ½ cup besan ;chickpea flour
• ▢ 2 green chili, as per taste
• ▢ 1 inch ginger, chopped or grated
• ▢ ½ teaspoon turmeric powder
• ▢ 2 teaspoon coriander powder
• ▢ salt to taste
• ▢ 4.5 cups water

For The Tempering:

• ▢ ¼ teaspoon cumin seeds
• ▢ 2-3 cloves garlic ;sliced
• ▢ 2 whole red chili
• ▢ ¼ teaspoon red chili powder
• ▢ 1 sprig curry leaves ;around 8-10 leaves
• ▢ 1 tablespoon oil

Instructions

 

For The Pakoda:

• Wash the fresh methi leaves thoroughly and chop them finely.
• (Optional): If the methi leaves are bitter, sprinkle some salt on them and let them sit for 10 minutes. Afterward, press out the excess water and set the leaves aside.
• In a mixing bowl, combine the chopped methi leaves, cilantro, green chili, ginger, onion, ajwain, crushed coriander seeds, red chili powder, turmeric powder, a pinch of asafetida, and salt to taste.
• Gradually mix in the besan until you achieve a thick batter that coats all the ingredients evenly.
• Heat a blend of vegetable oil and mustard oil (if using) in a deep pan for frying.
• Add 2 tablespoons of hot oil to the pakora batter for added crispiness, and mix well.
• Drop spoonfuls of the batter into the hot oil and fry until the pakoras are golden brown and crispy.
• Remove the pakoras and place them on paper towels to drain excess oil.
• Repeat the same for the rest.
• Keep this aside.

For The Kadhi:

• In a mixing bowl, mix yogurt, chickpeas flour, turmeric powder, and water, into a smooth mixture. Keep it aside.
• Heat a large, deep, heavy-bottomed pot. Once hot, add oil, followed by cumin seeds, asafetida, fenugreek seeds, and crushed coriander seeds. Sauté for 1-2 minutes.
• Whisk the prepared yogurt mixture and carefully pour it into the pot. Add ginger and green chili. Bring the mixture to a rolling boil while stirring continuously.

  Note: Stir frequently to prevent the besan from sticking to the bottom.
• Once boiling, reduce the heat to medium-low and let the kadhi simmer for 30-35 minutes, or until it reaches your desired consistency.

  Note: As it cooks, the foam will settle, and the raw smell of the besan will dissipate.
• The kadhi is ready when there is no foam on top, the bubbles are slow and gentle, and the consistency is thick. Add salt to taste. Turn off the heat.
• Once the kadhi is ready, add the pakora to the kadhi. Prepare the tadka (tempering).

For The Tempering:

• Heat a tadka pan or a small skillet. Add oil, cumin seeds, and garlic. When the garlic starts to turn golden brown, add a whole red chili and a few curry leaves, then turn off the heat.
• Stir in Kashmiri red chili powder, then immediately pour this tempering over the kadhi.
• Cover the kadhi and let the pakoras soak up the flavors for about 10-15 minutes.
• Garnish with fresh cilantro and serve methi pakoda kadhi hot with steamed rice. Enjoy!

Notes

• If you are not serving the kadhi immediately don’t add the pakodas to it.
• Before serving just heat up the kadhi and add the pakodas to the kadhi.
• Methi pakora kadhi pairs well with rice, millet, roti, and kichadi.

Nutrition

Nutrition Facts

Methi Pakoda Kadhi

Amount per Serving

Calories

184

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.02

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

4

g

Cholesterol

 

8

mg

3

%

Sodium

 

127

mg

6

%

Potassium

 

348

mg

10

%

Carbohydrates

 

20

g

7

%

Fiber

 

4

g

17

%

Sugar

 

7

g

8

%

Protein

 

7

g

14

%

Vitamin A

 

214

IU

4

%

Vitamin C

 

21

mg

25

%

Calcium

 

106

mg

11

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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