Kadi Pakoda(but with Methi Pakoda!!)

The Kadi Pakoda is normally made with onion pakoda but I wanted have little green in this..So I made Methi Pakodas... It turned out really well.

Ingredients for KADI (yogurt gravy)

• 1 cup Yogurt 
• 1/4 cup Beasan (Chickpeas flour)
• 3/4 cup Water (normal cold water)
• 1/2 tsp Cumin seeds
• 1-2 green Chilies
• 3-4 Black peppercorns
• 2-3 Cloves
• 1/4 tsp Turmeric
• Salt and Sugar as per taste.
•  Ghee/ Oil

Ingredients for Methi Pakoda (fenuegreek leaves)

• 1 cup Besan (chickpea flour)
• 1 Onion (chopped)
• 1 cup Methi Leaves (chopped)
• 1 to 2 tsp Sugar
• A pinch pf Soda
• 1/4 tsp Ajwain 
• 1/2 tsp Red chili Powder
• Salt to taste
• Oil to Deep Fry.

Method:

For Kadi: 
In a blow add yogurt and beat it well. Add besan, green chilies, sugar, salt, turmeric, water and make beat till everything is smooth and creamy consistency.(without nay lumps) Let this sit for a while. 

Mean time, make methi paokdas. In a bowl add besan,chopped onion, mehti leaves, ajwain seeds, turmeric, soda, sugar, water and make a batter. Heat the oil for deep frying and 2-3 spoonful these pakoda batter in the oil. Fry until they are golden and drain and keep it aside.

In a sauce pan heat the ghee , add cumin seeds, cloves, peppercorns till they turn brown and you get nice aroma. Add the yogurt mix into this slowly. Now let it cook till it comes to boil. Stir frequently, till the gravy thickens and rawness of the beasn is gone.

Before serving add above made methi pakoda (8-10minutes earlier) in this yogurt gravy and mix it well. So here is your Kadi Pakoda

Note:

• While cooking yogurt mix , cook on very low heat till you get custard type consistency.
• You can give extra tadaka to it by cumin and red chilies one its ready to serve.

And Kadi Pakoda (But with Methi Pakoda)  recipe goes to Kalyani's Cooking with Herbs & Flowers - Fenugreek event which was started by PJ.