Methi Pakoda Kadhi Recipe - Punjabi Kadhi Pakora
A vegetarian North Indian Recipes recipe with methi leaves (fenugreek leaves) - finely chopped, onion - finely chopped, gram flour (besan). Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 1
To begin making Methi Pakoda Kadhi Recipe, first step is to make the pakora
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)sunflower oil - for frying the methi pakoras - 2
Take a large bowl and mix all the ingredients for the pakoras like - Gram Flour, Red Chili powder, methi leaves, onion, Turmeric powder, Enos Fruits salt, Asafoetida, Salt and Carom seeds
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)onion - finely chopped(1)gram flour (besan)(1 cup)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)enos fruit salt - or baking powder(1/4 teaspoon)asafoetida (hing) - asafoetida(1/4 teaspoon)sunflower oil - for frying the methi pakorastablespoons flour (besan)(3 gram)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)salt - as requiredcumin seeds (jeera)(1 teaspoon)coriander (dhania) leaves - for garnish if required - 3
Add little water at a time and make a thick pakora batter
- 4
Heat a paniyaram pan, add a few drops of oil into the cavities and spoon small portions of the pakora batter into the cavities and pan fry them until it is brown and crisp on all sides
- 5
Once the methi pakoras are done, keep them aside
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)sunflower oil - for frying the methi pakoras - 6
The next step is to make the Kadhi
- 7
In a saucepan add the curd, gram flour, turmeric powder, red chilli powder and turmeric powder and salt
gram flour (besan)(1 cup)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)enos fruit salt - or baking powder(1/4 teaspoon)curd (dahi / yogurt)(1 cup)tablespoons flour (besan)(3 gram)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)salt - as requireddry red chilli(1) - 8
Add 2-1/2 cups of water and mix the kadhi mixture well
- 9
Turn the heat to high and keep whisking the kadhi until it becomes smooth and slightly thick
- 10
Once the kadhi begins to thicken, turn the heat low and allow the kadhi to simmer for 10 minutes
- 11
This simmering process allows the kadhi to get all the flavors
- 12
After 10 minutes of simmering, add the pakoras into the kadhi and simmer the pakoras for another 5 to 8 minutes until they become soft
sunflower oil - for frying the methi pakoras - 13
While the Methi Pakoda Kadhi is simmering, heat ghee in a tadka pan; add the cumin seeds, cinnamon stick, and red chillies
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)red chilli powder(1 teaspoon)sunflower oil - for frying the methi pakorasred chilli powder(1/2 teaspoon)tablespoons ghee(2)cumin seeds (jeera)(1 teaspoon)dry red chilli(1)inch cinnamon stick (dalchini)(2) - 14
Allow them to crackle
- 15
Give the Methi Kadhi Pakoda a taste and adjust the salt and spices accordingly
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)enos fruit salt - or baking powder(1/4 teaspoon)sunflower oil - for frying the methi pakorassalt - as required - 16
Once done, transfer the Methi Pakoda Kadhi to a serving bowl
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)sunflower oil - for frying the methi pakoras - 17
Pour the tadka over the Methi Pakoda Kadhi and give it a swirl and serve hot
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)sunflower oil - for frying the methi pakoras - 18
Serve the Methi Pakoda Kadhi Recipe along with Multigrain Methi Thepla, Aloo Simla Mirch Ki Sabzi and salad by the side for a delicious lunch or dinner
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)sunflower oil - for frying the methi pakoras
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Methi Pakoda Kadhi Recipe - Punjabi Kadhi Pakora
A vegetarian North Indian Recipes recipe with methi leaves (fenugreek leaves) - finely chopped, onion - finely chopped, gram flour (besan). Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
18 steps- 1
To begin making Methi Pakoda Kadhi Recipe, first step is to make the pakora
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)sunflower oil - for frying the methi pakoras - 2
Take a large bowl and mix all the ingredients for the pakoras like - Gram Flour, Red Chili powder, methi leaves, onion, Turmeric powder, Enos Fruits salt, Asafoetida, Salt and Carom seeds
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)onion - finely chopped(1)gram flour (besan)(1 cup)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)enos fruit salt - or baking powder(1/4 teaspoon)asafoetida (hing) - asafoetida(1/4 teaspoon)sunflower oil - for frying the methi pakorastablespoons flour (besan)(3 gram)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)salt - as requiredcumin seeds (jeera)(1 teaspoon)coriander (dhania) leaves - for garnish if required - 3
Add little water at a time and make a thick pakora batter
- 4
Heat a paniyaram pan, add a few drops of oil into the cavities and spoon small portions of the pakora batter into the cavities and pan fry them until it is brown and crisp on all sides
- 5
Once the methi pakoras are done, keep them aside
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)sunflower oil - for frying the methi pakoras - 6
The next step is to make the Kadhi
- 7
In a saucepan add the curd, gram flour, turmeric powder, red chilli powder and turmeric powder and salt
gram flour (besan)(1 cup)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)enos fruit salt - or baking powder(1/4 teaspoon)curd (dahi / yogurt)(1 cup)tablespoons flour (besan)(3 gram)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)salt - as requireddry red chilli(1) - 8
Add 2-1/2 cups of water and mix the kadhi mixture well
- 9
Turn the heat to high and keep whisking the kadhi until it becomes smooth and slightly thick
- 10
Once the kadhi begins to thicken, turn the heat low and allow the kadhi to simmer for 10 minutes
- 11
This simmering process allows the kadhi to get all the flavors
- 12
After 10 minutes of simmering, add the pakoras into the kadhi and simmer the pakoras for another 5 to 8 minutes until they become soft
sunflower oil - for frying the methi pakoras - 13
While the Methi Pakoda Kadhi is simmering, heat ghee in a tadka pan; add the cumin seeds, cinnamon stick, and red chillies
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)red chilli powder(1 teaspoon)sunflower oil - for frying the methi pakorasred chilli powder(1/2 teaspoon)tablespoons ghee(2)cumin seeds (jeera)(1 teaspoon)dry red chilli(1)inch cinnamon stick (dalchini)(2) - 14
Allow them to crackle
- 15
Give the Methi Kadhi Pakoda a taste and adjust the salt and spices accordingly
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)enos fruit salt - or baking powder(1/4 teaspoon)sunflower oil - for frying the methi pakorassalt - as required - 16
Once done, transfer the Methi Pakoda Kadhi to a serving bowl
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)sunflower oil - for frying the methi pakoras - 17
Pour the tadka over the Methi Pakoda Kadhi and give it a swirl and serve hot
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)sunflower oil - for frying the methi pakoras - 18
Serve the Methi Pakoda Kadhi Recipe along with Multigrain Methi Thepla, Aloo Simla Mirch Ki Sabzi and salad by the side for a delicious lunch or dinner
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)sunflower oil - for frying the methi pakoras
Rate this recipe
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