Punjabi kadhi with methi pakoras .... ( fenugreek fritters dunked in amildly sour , spicy creamy yogurt sauce )

Kadhi or karhi is a North Indian dish. It is a spicy dish whose thick gravy is based on chickpea flour and contains vegetable fritters called pakoras, to which sour yogurt is added to give it little sour taste.

The Rajasthani staple dahi pakoda kadhi is more popularly known as 'khatta'. Kadhi-chawal is a meal combination that features almost every other day in Rajasthani households. Nutritious and wholesome. 

Punjabi kadhi pakora is a Indian yogurt gramflour curry with fried vegetable pakoras and seasoned with spices and usually served with rice. 

This is a lip smacking  sour dahi kadhi prepared with besan, curd and delicious besan pakora. punjabi kadhi has simply an irresistible texture as it is mildly spiced,and the  deep fried pakoras are  submerged in thick creamy  gravy. The Punjabi kadhi with methi pakoras has an unparalleled taste. 


For the methi pakoras/fritters:

2 cups besan/gram flour
Water just enough to bind the batter.
1 small bunch of fresh methi leaves  washed and chopped finely
1 tsp ajwain/carom seeds
1 tsp red chili powder
½ tsp garam masala powder

Pinch  of asafoetida/hing
Pinch of cooking soda ( optional ) 

For the curd sauce/kadhi:
1 1/2 cups slightly sour curds whisked well

1/2 cup besan/gram flour
31/2 to 4 cups water
2 tsp red chili powder
1teaspoon turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
Pinch of aamchur powder if curd is not sour .
salt to taste.

For the tempering:

1 and half tbsp grated ginger and green chillis ( add garlic if you wish )
1 tsp cumin seeds
¼ tsp methi/fenugreek seeds
1 tsp mustard seeds ( optional ) 
sprigs of curry leaves
2 green chili
1 or 2 dry red chilies (optional)
3 tbsp mustard oil or ghee or any vegetable oil.
add pinch  of asafoetida. 


Preparing the Methi / fenugreek leaves Pakoras/fritters

Mix the  gram flour/besan in a bowl with carom seeds, red chili powder, garam masala powder and salt.

Add a pinch of cooking soda . ( optional )
Add  chopped methi leaves and sprinkle little water.

Mix  the methi with the besan very well and keep aside for 10 minutes . 

Heat  oil in a  deep pan , fry or shallow fry the pakoras.Drop  small clumps of shaggy methi batter into hot oil . 
Fry  the pakoras till they crisp and browned.
Drain on kitchen towel. 
keep the pakoras aside.

To Prepare the the curd/yogurt kadhi:

In big bowl or pan, take the curd.
Whisk it well to make it smooth and add the spice powders – turmeric powder, red chili powder, garam masala powder , coriander powder and salt.

Mix the spice powders with the curd.
Add the gram flour/besan to the spiced curd.

Pour some  water and mix well.
There should be  no lumps.

Use a wooden spoon or spatula to whisk or break the lumps . 

In a large deep pan, heat mustard oil or ghee or any vegetable oil.add mustard seeds.
Let it crackle.
Add cumin seeds and let it sizzle , then add chopped garlic, ginger, green chili.
Also add curry leaves and dry red chili.

Fry till the raw smell of the garlic disappears .
Next  pour curd and besan mixture.
Let the kadhi come to a gentle boil first and then keep on a slow simmer for 10 minutes.

It will thicken.  

Punjabi  kadhi is ready. Keep the kadhi either thicker creamy or a of a bit thinner consistency.
Add  the fried methi pakoras to the hot kadhi .
Cover  and close the pan. Garnish with coriander leaves .

Tastes yummy with plain rice , pulav, or jeera rice .