No Fry Methi Pakora Kadhi Winter spl Kadhi Pakoda

Ingredients

• 2 tbsp Ghee
• 1 inch Ginger (peeled & julienned)
• 3 no.dry Kashmiri red chillies
• 1 cup fresh Fenugreek leaves (chopped), fresh fenugreek
• 2 cup fresh Green peas
• A pinch of Asafoetida
• 1 tsp Turmeric powder
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• ½ tsp Coriander powder
• Prepared curd mixture
• Salt to taste
• 1 cup Water
• Prepared pakoda, prepared pakodas
• 2 tbsp Ghee
• 1 tbsp Tender Coriander stems (finely chopped)
• 1 tbsp Jaggery
• 2 no. Green chillies (cut into halves)
• 1 cup fresh Fenugreek leaves (chopped), fresh fenugreek
• 1 tbsp Ginger Green chilli paste
• ¼ tsp Carom seeds, Ajwain
• Salt to taste
• 1 cup Gram flour
• 2 tbsp Gram flour
• Salt to taste
• ½ tsp Ghee
• 2 cup Curd (beaten), curd (yogurt)
• 2 cup Water
• 1 tbsp Ginger Green chilli paste
• Salt to taste
• 1 tsp Sugar
• 1 tbsp Gram flour
• 1-2 tbsp Ghee
• A pinch of degi red chilli powder
• 1 cup Foxnuts
• Fried foxnuts
• Coriander sprig, coriander leaves

Steps

1. In a handi, add ghee, once it’s hot, add ginger, dry kashmiri red chillies, fresh fenugreek leaves and cook for 5-6 minutes.
2. Add fresh green peas, a pinch of asafoetida, turmeric powder, degi red chilli powder, coriander powder and let it cook for a while.
3. Add prepared curd mixture, salt to taste, water and adjust the consistency, let it simmer for 10-12 minutes.
4. Once the kadhi starts boiling, make small balls from the batter and drop them gently into the boiling kadhi.
5. Cook on medium flame until the dapkas start floating on the top.
6. Now, add ghee, tender coriander stems and boil it for a while.
7. Finish it with jaggery, green chillies and give it a quick boil.
8. Transfer it into the serving dish, garnish it with fried foxnuts and coriander sprig.
9. Serve hot with roti or steam rice.
10. 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.
11. Make sure the batter is semi thick
12. In a bowl, add curd, water, ginger green chilli paste, salt to taste, sugar, gram flour and give it a good mix.
13. Keep it aside for further use.
14. 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.
15. Transfer it into the tray and keep it aside for further use.