Methi Pakoda Kadhi

Kadhi is a curd based dish cooked  nation wide with different accompaniments. Flavorings kin to each region, local ingredients and the climate alters the version. This is one such dish which provides comfort both in extreme hot and cold climate. The “Methi Pakoda Kadhi” which I made is basically the Punjabi version and adapted from Chef Harpal Singh’s show. His unique way inspired me to cook it. I loved it so much that I couldn’t stop myself from making it.

Kadhi with Methi Pakoda
Kadhi with Methi Pakoda

In the process of cooking Kadhi, he added a few small pieces of potatoes and those were the best thing I ever tasted in a Kadhi. The taste that the potato absorbed was so so divine and they were bursting with flavors. The only difference is that this version isn’t as thick as the Punjabi Kadhi but is a little thinner version and can be enjoyed with hot steamed rice. To my surprise both the boys had a great appetite for the pakodas to finish off their bowls of Kadhi.

Simple Kadhi garnished with Coriander Leaves
Simple Kadhi garnished with Coriander Leaves

Here goes the recipe for Kadhi with Methi Pakodas:

Ingredients of Methi Pakodas:

The Pakoda Ingredients
The Pakoda Ingredients
  1. Fenugreek or Methi Leaves – 1 bunch
  2. Potato – 1 medium sized
  3. Onion – 1 medium sized
  4. Besan – 4 tbsp
  5. Carom seeds – 1tsp
  6. Green chilies – 2
  7. Garlic cloves – 3
  8. Ginger – 1 small piece
  9. Cumin Powder – 1 tsp
  10. Coriander Powder – 1 tsp
  11. Red chili Powder – 1 tsp
  12. Turmeric Powder – 1 tsp
  13. Salt – according to taste
  14. Any Oil, with high smoke point for deep frying like Mustard Oil or Canol Oil or Groundnut Oil

Ingredients of Kadhi:

  1. Thick Curd – 1 cup
  2. Gram Flour or Besan – 1/4 cup
  3. Water – 3 cups
  4. Carom seeds – 1 tsp
  5. Methi seeds – 1 tsp
  6. Cumin seeds – 1 tsp
  7. Red chilies – 2 whole, broken
  8. Kasuri Methi – 1 tsp
  9. Onion – 2 tbsp, finely chopped
  10. Cumin Powder – 1 tsp
  11. Coriander Powder – 1 tsp
  12. Red chili Powder – 1 tsp
  13. Turmeric Powder – 1 tsp
  14. Garam Masala Powder – 1 tsp
  15. Salt – according to taste
  16. Mustard Oil – 1 tbsp

Steps of Pre-Preparation:

  1. Clean the Fenugreek or Methi Leaves, wash and pat dry.
  2. Finely chop the potatoes and the Onions.
  3. Make a coarse paste of Green Chilies, Ginger and Garlic.
Chopped Potatoes
Chopped Potatoes

 

Making the ground paste
Making the ground paste
Chopped onions with the ground paste

 

Steps of Preparation of Pakodas:

  1. In a bowl take the whole bunch of Fenugreek or Methi leaves roughly chopped, add half of the chopped Potatoes and 3/4 of the Onions.
  2. To this veggie mix, add the 1 tbsp of Green chili, Ginger and Garlic paste.
  3. Next, add Cumin Powder, Coriander Powder, Red Chili Powder, Turmeric Powder, Carom seeds and Salt.

    Adding the Powdered spices to the pakodas
    Adding the Powdered spices to the pakodas

  4. Then to the entire mixture, add Besan and make a mixture using hand and ensure the mixture is not over runny or over thick.
    Adding the Gram Flour
    Adding the Gram Flour

    Making the batter with Veggies
    Making the batter with Veggies

  5. Take a Kadhai or wide bottomed vessel and heat the oil. Then make small round shapes and fry the Pakodas until golden brown on both the sides.
    Pouring the Pakodas batter
    Pouring the Pakodas batter

    The crisp fried fritters or Pakodas
    The crisp fried fritters or Pakodas

Steps of Preparation of Kadhi:

  1. Meanwhile, when the Pakodas are frying in batches. Take the curd, gram flour and turmeric powder and whisk uniformly for a gentle 5 mins. I blended the mixture with 2 cups of water in a blender for 2-3 mins.
    Curd, Gram Flour, Turmeric
    Curd, Gram Flour, Turmeric

    Blending the curd, gram flour and turmeric with water
    Blending the curd, gram flour and turmeric with water

  2. Take a wide bottomed vessel and heat oil in it.

    Heating the Mustard Oil in the vessel
    Heating the Mustard Oil in the vessel

  3. To the hot oil, add the masalas like, carom seeds, Methi or fenugreek seeds, cumin seeds, Kasuri Methi and Red chilies and cook for a minute.
    Whole spices to flavor the Kadhi cumin seeds, carom seeds, fenugreek seeds. kasuri methi and red chilies
    Whole spices to flavor the Kadhi cumin seeds, carom seeds, fenugreek seeds. kasuri methi and red chilies

    Adding the whole spices to the hot oil
    Adding the whole spices to the hot oil

  4. Then add the remaining green chilies, ginger garlic paste to the mixture and cook till the raw smell goes off.

    Cooking the Green chilies, Ginger and Garlic paste.
    Cooking the Green chilies, Ginger and Garlic paste.

  5. The remaining chopped onions are added and fried till soft.
    Adding the Onions
    Adding the Onions

    Onions are cooked
    Onions are cooked

  6. Then the remaining potatoes are added and given a proper mix and cooked till half done.

    Adding the chopped potatoes to the Kadhi Gravy
    Adding the chopped potatoes to the Kadhi Gravy

  7. Add the powdered spices to the veggies and cook for a minute.

    Addition of powdered spices to the Kadhi masala
    Addition of powdered spices to the Kadhi masala

  8. To the masala and veggies, add the blended curd and keep on stirring till the boil comes to the curd based gravy.
    Adding of the blended curd and gram flour
    Adding of the blended curd and gram flour

    Kadhi coming to a boil
    Kadhi coming to a boil

  9. Add salt to the Kadhi once the Kadhi starts boiling.
  10. Cook till the expected consistency is achieved. There are some regions in India, which expect a thicker gravy and there are some which wants thinner.

    Plain Kadhi with Potatoes
    Plain Kadhi with Potatoes

  11. After the gravy is cooked, the fried dumplings are dumped into the curd based gravy and stirred.

Serve the freshly made Kadhi in a bowl or plate full of rice. I can eat a generous quantity of rice when it comes to Kadhi Pakoda.

Kadhi Pakoda served on top of the hot rice
Kadhi Pakoda served on top of the hot rice

Methi Pakoda Kadhi
 
Author:
Recipe type: Main
Cuisine: India
Serves: 4
Prep time:
Cook time:
Total time:
 
Methi Pakoda Kadhi is a spiced yogurt based gravy where the fenugreek or methi leaves fritters a.k.a pakodas and dumped and enjoyed with a bowl of rice.

 

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