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methi pakoda kadhi recipe | Punjabi style methi pakora kadhi | kadhi methi pakoda |

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Tarla Dalal

 22 February, 2025

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Table of Content

About Methi Pakoda Kadhi down arrow
Ingredients down arrow
Methods down arrow
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What is methi pakoda kadhi made of? down arrow
How to make methi pakoda down arrow
How to make the kadhi down arrow
How to proceed down arrow
Pro tips to make methi pakoda kadhi down arrow
Nutrient values down arrow

methi pakoda kadhi recipe | Punjabi style methi pakora kadhi | kadhi methi pakoda | with 40 amazing images.

 

Methi Pakoda Kadhi is a delightful dish that marries the crispiness of fenugreek fritters with the tangy, soothing embrace of a yogurt-based curry. The methi pakodas, made from finely chopped fenugreek leaves, besan (Bengal gram flour), and a medley of spices, offer a slightly bitter yet earthy flavor profile that is beautifully balanced by the kadhi's creamy tanginess. The addition of onions, coriander, and green chilies to the pakoda batter ensures a burst of freshness and a subtle spicy kick, creating a delightful textural contrast when the pakodas are submerged in the smooth kadhi.

 

The kadhi itself is a symphony of flavors, achieved through a careful blend of curd, besan, and an array of aromatic spices. Turmeric powder lends a warm, golden hue, while chili powder and coriander-cumin seeds powder add a touch of heat and earthiness. The tempering process, involving mustard seeds, asafoetida, and Kashmiri red chilies, further enhances the kadhi's complexity, infusing it with a smoky, pungent aroma. The combination of ginger-green chili paste and crushed garlic provides a sharp, invigorating flavor that cuts through the richness of the curd, creating a harmonious balance.

 

The preparation of this dish involves two distinct stages: making the methi pakodas and preparing the kadhi. The pakodas are deep-fried to a golden brown, ensuring a crispy exterior and a soft, flavorful interior. The kadhi, on the other hand, is cooked slowly to allow the flavors to meld and deepen, resulting in a smooth, creamy consistency. The final step involves gently adding the fried pakodas to the simmering kadhi, allowing them to soak up the flavorful broth.

 

The tempering, a crucial element in Indian cooking, adds a final layer of flavor and aroma to the dish. Ghee, heated with mustard seeds, asafoetida, and dry Kashmiri red chilies, is poured over the finished kadhi, creating a sizzling, aromatic infusion. This tempering not only enhances the visual appeal of the dish but also contributes a smoky, nutty flavor that complements the tanginess of the kadhi and the earthiness of the methi pakodas.

 

Methi Pakoda Kadhi is a versatile dish that can be enjoyed as a main course with rice or roti. It's particularly comforting during cooler weather, offering a warm and satisfying meal. The combination of crispy pakodas and creamy kadhi creates a delightful textural contrast, while the complex blend of spices tantalizes the taste buds. This dish is a testament to the ingenuity of Indian cuisine, showcasing how simple ingredients can be transformed into a culinary masterpiece.

 

Pro tips of methi pakoda kadhi. 1. Fresh methi leaves will give the pakoras the best flavor. Make sure to wash them thoroughly and chop them finely. 2. Make sure to use sour curd, it will give the kadhi a tangy flavor.


Enjoy methi pakoda kadhi recipe | Punjabi style methi pakora kadhi | kadhi methi pakoda | with step by step photos. 

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Preparation Time

20 Mins

Cooking Time

40 Mins

Total Time

60 Mins

Makes

5 servings

Ingredients

Method

For the Kadhi

  1. To make the kadhi, combine the curds, besan, turmeric powder, chilli powder, coriander-cumin seeds powder and whisk well.
  2. Add 1 cup of water and whisk well until no lumps remain. Keep aside.
  3. In a mortar pestle, add cumin seeds, coriander seeds and fenugreek seeds and pound it to a coarse powder. Keep aside.
  4. Heat the oil in a pan and add crushed garlic, ginger-green chilli paste, the pounded masala, curry leaves and onions.
  5. Sauté on a medium flame for 2 to 3 minutes.
  6. Add the kadhi mixture and add salt to taste. Mix well.
  7. Bring it to a boil on a medium flame for 10 to 15 minutes, while stirring occasionally.

For the methi pakodas
 

  1. Combine all the ingredients and mix into a thick batter, using a little water.
  2. Deep fry spoonfuls of the batter in hot oil, till they are golden brown in colour.
  3. Drain on absorbent paper.

How to proceed

  1. Just before serving, add the fried pakodas in the kadhi.
  2. Cook on a slow flame for 4 to 5 minutes.
  3. For the tempering, heat ghee in a small non-stick pan.
  4. Switch off the flame and add mustard seeds.
  5. Add asafetida, whole dry Kashmiri red chillies, Kashmiri red chilli powder and mix well.
  6. Pour the tempering over the kadhi.
  7. Serve methi pakoda kadhi recipe | Punjabi style methi pakora kadhi | kadhi methi pakoda | hot garnished with coriander.

Methi Pakoda Kadhi recipe with step by step photos

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what is methi pakoda kadhi made of?

See the below image of list of ingredients for making methi pakoda kadhi recipe.

how to make methi pakoda

 

    1. To make methi pakoda kadhi recipe | Punjabi style methi pakora kadhi | kadhi methi pakoda | in a deep bowl, in a deep bowl, add 1 cup chopped fenugreek leaves (methi). Methi has a distinct, slightly bitter and pungent flavor that adds a unique dimension to the kadhi.

    2. Add 1 cup besan (Bengal gram flour). Besan is the primary ingredient in the batter used to make the methi pakoras.

    3. Add ¼ cup finely chopped coriander. Coriander leaves, with their fresh and citrusy notes, provide a vibrant counterpoint to the richness of the kadhi and the slight bitterness of the methi pakodas.

    4. Add 1½ tsp finely chopped green chillies. Green chilies are finely chopped and added to the batter for the methi pakoras. This adds heat and flavor to the pakoras themselves, which then infuse the kadhi with their spiciness.

    5. Add ½ cup chopped onion. Onions add a subtle sweetness and savory depth to the pakodas, complementing the slightly bitter notes of the methi (fenugreek leaves).

    6. Add 1/4 tsp turmeric powder (haldi).

    7. Add 1/4 tsp asafoetida (hing).

    8. Add a pinch of baking soda. Baking soda acts as a leavening agent in methi pakoda kadhi. When added to the batter, it reacts with the moisture and any acidic ingredients present, producing carbon dioxide gas. This gas gets trapped within the batter, causing it to expand and become lighter. As a result, the methi pakoras turn out to be soft and fluffy instead of dense and hard.

    9. Add salt to taste.

    10. Add ½ cup of water.

    11. Mix it well using hands to form a batter.

    12. Heat the oil in a deep non-stick pan.

    13. Drop small spoonful of the mixture into the hot oil, a few at a time.

    14. Deep fry on a medium flame.

    15. Cook till they turn golden brown in colour from all the sides.

    16. Drain on absorbent paper. Keep aside.

how to make the kadhi

 

    1. In a deep bowl, add 1 cup sour curd (dahi). Sour curd imparts a distinct tangy flavor to the kadhi, which balances the richness of the besan (gram flour) and the slight bitterness of the methi (fenugreek leaves).

    2. Add ¼ cup besan (Bengal gram flour). In the kadhi (yogurt-based gravy), besan is used as a thickening agent. When mixed with yogurt and water, it helps to create a smooth and creamy consistency.

    3. Add ½ tsp turmeric powder (haldi). Turmeric imparts a beautiful golden yellow hue to the kadhi, making it visually appealing.

    4. Add ½ tsp chilli powder. The amount of chilli powder can be adjusted to suit individual spice preferences.

    5. Add 2 tsp coriander-cumin seeds (dhania-jeera) powder.

    6. Whisk well.

    7. Add 1 cup of water.

    8. Whisk well until no lumps remain. Keep aside.

    9. In a mortar pestle, add 1 tsp cumin seeds (jeera). The aroma of cumin seeds is distinct and adds a pleasant fragrance to the Kadhi.

    10. Add 1 tsp coriander (dhania) seeds. The seeds have a distinct aroma that intensifies when they come into contact with hot oil or ghee during the tempering process. This aroma infuses the kadhi, making it more appealing and appetizing.

    11. Add ¼ tsp fenugreek (methi) seeds. fenugreek seeds are an essential ingredient in methi pakoda kadhi, contributing to its unique flavor, aroma, and digestive benefits.

    12. Pound it to a coarse powder.

    13. keep aside.

    14. Heat 2 tbsp oil in a deep pan.

    15. Add 1 tbsp crushed garlic (lehsun). When crushed garlic is added to hot oil or ghee at the beginning of the Kadhi preparation, it releases its potent aroma and flavor.

    16. Add 1½ tsp ginger-green chilli paste. Ginger and green chilies are known for their distinct spicy and pungent flavors. The paste introduces a fiery kick to the dish, balancing the creamy and tangy notes of the kadhi.

    17. Add the pounded masala.

    18. Add 6 to 8 curry leaves (kadi patta).

    19. Add ½ cup thinly sliced onions. Thinly sliced onions, when cooked until translucent or slightly caramelized, add a subtle crunch and texture to the kadhi. This contrasts nicely with the soft methi pakoras and the creamy gravy.

    20. Sauté on a medium flame for 2 to 3 minutes.

    21. Add the kadhi mixture.

    22. Mix well for a few seconds.

    23. Add salt to taste.

    24. Bring it to a boil on a medium flame for 10 to 15 minutes, while stirring occasionally.

how to proceed

 

    1. Just before serving, add the fried pakodas in the kadhi.

    2. Cook on a slow flame for 4 to 5 minutes. 

    3. Meanwhile, for the tempering, heat 2 tbsp ghee in a small non-stick pan.

    4. Switch off the flame and add 1 tsp mustard seeds.

    5. Add a pinch of hing. 

    6. Add 2 whole dry Kashmiri red chilli. Kashmiri chillies are known for their vibrant red color, which they impart to the kadhi, giving it an appealing look.

    7. Add a pinch of Kashmiri red chilli powder.

    8. Mix well.

    9. Pour the tempering over the kadhi.

    10. Add 2 tbsp finely chopped coriander and Mix well.

    11. Serve methi pakoda kadhi recipe | Punjabi style methi pakora kadhi | kadhi methi pakoda | hot garnished with coriander.
       

pro tips to make methi pakoda kadhi

 

    1. Fresh methi leaves will give the pakoras the best flavor. Make sure to wash them thoroughly and chop them finely.

    2. Make sure to use sour curd, it will give the kadhi a tangy flavor.

    3. Tempering the kadhi with ghee will add a depth of flavor

    4. Add the pakoras to the kadhi just before serving. This will prevent the pakoras from becoming soggy.

Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
Energy467 cal
Protein12.6 g
Carbohydrates28.8 g
Fiber6.4 g
Fat31.2 g
Cholesterol16 mg
Sodium51.8 mg

Click here to view Calories for Methi Pakoda Kadhi

The Nutrient info is complete

Your Rating*

user
dipika

March 13, 2025, midnight

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks Dipika. We are delighted you loved the Pakoda Kadhi recipe. Please keep posting your thoughts and feedback. Happy Cooking.

user
spap26

March 13, 2025, midnight

Love this recipe. thank u

5 
user
prabha670

March 13, 2025, midnight

Love this kadhi recipe. I make it over and over again and nobody is tired of it. Very easy to make and very tasty. Thank you Ms.Dalal for giving us this wonderful recipe.

5 
user
Bharti Dilip Gandhi

March 13, 2025, midnight

Testi pakodas have been made with the help of Taralaben''s recipe. Thanks. a lot.

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks Bharti. We are delighted you loved the Pakoda Kadhi recipe. Please keep posting your thoughts and feedback.

user
Navsun

March 13, 2025, midnight

No spices have been added to the recipe

5 
user
Sumi

March 13, 2025, midnight

Can baking soda be avoided or substituted with something else?

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Sumi, You can skip adding it.

user
Pinky

April 8, 2025, 11:21 p.m.

The the best.i made it...

5 
user
tarla dalal

April 8, 2025, 11:21 p.m.

Thanks Pinky for the feedback.

user

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