- Mix all the ingredients to make pakoda.
- Make balls of pakoda. Deep fry from all sides on low to medium flame. Set aside.
- To make kadi mix salt, turmeric powder and red chili powder with whisked curd.
- Heat mustard oil. Add cumin, methi, mustard seeds and hing. Allow to splutter. Add curry leaves, chopped onion and grated ginger. Saute till rawness is gone.
- Now add the curd mixture and water. Bring to boil. Put the prepared methi pakoda and cook for a minute.
- Temper the Kadi with Methi Pakora with oil, dry red chilli and cumin seeds. Garnish with chopped green coriander leaves and serve with steamed rice.
Kadi With Leftover Methi Pakora
#myrecipe
By Tanu Sharma
Mar, 30th
526
Servings
4 persons
Cook Time
30 minutes
Ingredients
19
- 21
Ingredients
- For Pakoda 1 cup leftover methi bhaji
- 1/2 cup besan
- 2 boiled potatoes
- 1 pinch cooking soda
- 1 Tsp green chillies
- 1/3 Tsp turmeric powder
- Salt as required
- 1/2 Tsp red chilli powder
- 1/2 Tsp garam masala powder
- 1/2 Tsp crushed carom seeds
- Oil for frying
- For Kadi 1/2 cup whisked curd
- 2 Tbsp besan
- 2 Tsp mustard oil
- 1 Tsp mustard, methi, cumin seeds
- leaves Some curry
- 1 dry red chilli
- 1 pinch hing powder
- 2 Tbsp chopped onions
- 1 Tsp chopped ginger
- 3 cups water
