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No Fry Methi Pakora Kadhi Winter spl Kadhi Pakoda

No Fry Methi Pakora Kadhi Winter spl Kadhi Pakoda

Bina taley pakode, phir bhi wahi ghar ka swaad. No-Fry Methi Pakora Kadhi sehat aur comfort ka ek santulit mel hai. Roz ke khane ke liye, dil se bani kadhi.

Prep Time: 10 minutes Cook Time: 20-25 minutes

Total Time 30-35 minutes

Servings: 2-4

Cuisine: Indian

No Fry Methi Pakora Kadhi Winter spl Kadhi Pakoda Recipe - Ranveer Brar

Ingredients

For Methi Matar Ki Kadhi

2 tbsp Ghee, घी

1 inch Ginger (peeled & julienned), अदरक

3 no.dry Kashmiri red chillies, सूखी कश्मीरी लाल मिर्च

1 cup fresh Fenugreek leaves (chopped), ताज़ा मेथी

2 cups fresh Green peas, हरे मटर

A pinch of Asafoetida, हींग

1 tsp Turmeric powder, हल्दी पाउडर

½ tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

½ tsp Coriander powder, धनिया पाउडर

Prepared curd mixture, तैयार किया हुआ दही का मिश्रण

Salt to taste, नमक स्वादअनुसार

1 cup Water, पानी

Prepared pakoda, तैयार किए हुए पकोड़े

2 tbsp Ghee, घी

1 tbsp Tender Coriander stems (finely chopped), धनिया के डंठल

1 tbsp Jaggery, गुड़

2 no. Green chillies (cut into halves), हरी मिर्च

For Pakoda Batter

1 cup fresh Fenugreek leaves (chopped), ताज़ा मेथी

1 tbsp Ginger Green chilli paste, अदरक हरी मिर्च का पेस्ट

¼ tsp Carom seeds, अजवाइन

Salt to taste, नमक स्वादअनुसार

1 cup Gram flour, बेसन

2 tbsp Gram flour, बेसन

Salt to taste, नमक स्वादअनुसार

½ tsp Ghee, घी

For Curd Mixture

2 cups Curd (beaten), दही

2 cups Water, पानी

1 tbsp Ginger Green chilli paste, अदरक हरी मिर्च का पेस्ट

Salt to taste, नमक स्वादअनुसार

1 tsp Sugar, चीनी

1 tbsp Gram flour, बेसन

For Frying Makhana

1-2 tbsp Ghee, घी

A pinch of degi red chilli powder, देगी लाल मिर्च पाउडर

1 cup Foxnuts, मखाने

For Garnish

Fried foxnuts, तले हुए मखाने

Coriander sprig, धनिया पत्ता

Process

For Methi Matar Ki Kadhi

In a handi, add ghee, once it’s hot, add ginger, dry kashmiri red chillies, fresh fenugreek leaves and cook for 5-6 minutes.
Add fresh green peas, a pinch of asafoetida, turmeric powder, degi red chilli powder, coriander powder and let it cook for a while.
Add prepared curd mixture, salt to taste, water and adjust the consistency, let it simmer for 10-12 minutes.
Once the kadhi starts boiling, make small balls from the batter and drop them gently into the boiling kadhi.
Cook on medium flame until the dapkas start floating on the top.
Now, add ghee, tender coriander stems and boil it for a while.
Finish it with jaggery, green chillies and give it a quick boil.
Transfer it into the serving dish, garnish it with fried foxnuts and coriander sprig.
Serve hot with roti or steam rice.

For Pakoda Batter

In a bowl, add fresh fenugreek leaves, ginger green chilli paste, carom seeds, salt to taste, gram flour, salt to taste, ghee and mix everything well.
Make sure the batter is semi thick

For Curd Mixture

In a bowl, add curd, water, ginger green chilli paste, salt to taste, sugar, gram flour and give it a good mix.
Keep it aside for further use.

For Frying Makhana

In a pan, add ghee, once it’s hot, add a pinch of degi red chilli powder, foxnuts and toss it on high flames for a minute.
Transfer it into the tray and keep it aside for further use.