- Take a large bowl and mix all the ingredients for the koftas like - Gram Flour, Red Chili powder, methi leaves, onion, Turmeric powder,salt, Asafoetida, Salt and Carom seeds. Add little water at a time and make a thick kofta batter. Heat a paniyaram pan, add a few drops of oil into the cavities and spoon small portions of the kofta batter into the cavities and pan fry them until it is brown and crisp on all sides. Once the methi koftas are done, keep them aside. The next step is to make the Kadhi. In a saucepan add the curd, gram flour, turmeric powder, red chilli powder and turmeric powder and salt. Add 2-1/2 cups of water and mix the kadhi mixture well. Turn the heat to high and keep whisking the kadhi until it becomes smooth and slightly thick. Once the kadhi begins to thicken, turn the heat low and allow the kadhi to simmer for 10 minutes. This simmering process allows the kadhi to get all the flavors. After 10 minutes of simmering, add the koftas into the kadhi and simmer the pakoras for another 5 to 8 minutes until they become soft. While the Methi koftas Kadhi is simmering, heat ghee in a tadka pan; add the cumin seeds, cinnamon stick, and red chillies. Allow them to crackle. Give the Methi Kadhi kofta a taste and adjust the salt and spices accordingly. Once done, transfer the Methi kofta Kadhi to a serving bowl. Pour the tadka over the Methi kofta Kadhi and give it a swirl and serve hot.
Methi koftas in kadi
#myrecipe
By Chandana Guptha
Jan, 22nd
570
Servings
4 persons
Cook Time
30 minutes
Ingredients
14
- 16
Ingredients
- Methi leaves
- Onion
- Besan
- Red chilli powder
- Turmeric
- Salt
- Ajwain
- Hing
- Oil
- Curd
- Corinader powder
- Ghee
- Cumin
- Red chilli
- Cinnamon
- Coriander
