Homemade Kadhi: To make fenugreek pakora kadhi, first prepare the pakoras. For this, combine finely chopped fenugreek leaves, finely chopped onions, and gram flour in a large bowl.

Easy recipe to make fenugreek pakora curry

How To Make Less Oil Kadhi Pakora At Home: If you love kadhi and want something different from your usual kadhi, fenugreek pakora kadhi is a great option. Crispy fenugreek pakoras are added to a kadhi made with gram flour and yogurt. Finally, a tempering of ghee, cumin seeds, dried red chilies, and cinnamon enhances its flavor. It's easy to make at home, and the special thing is that fenugreek pakoras don't require much oil.

First of all, prepare fenugreek pakoras.

To make fenugreek pakora curry, first prepare the pakoras. For this, combine finely chopped fenugreek leaves, finely chopped onions, and gram flour in a large bowl. Add red chili powder, turmeric, carom seeds, asafoetida, and a little salt, and mix well. Now, add water little by little to form a thick batter. Be sure to avoid making the batter too thin, so that the pakoras can be easily formed.

Now heat the paniyaram pan and add a few drops of oil to each compartment. Pour small amounts of the batter into the pan and cook the pakoras until golden brown and crispy on all sides. This way, you don't need much oil. Once all the fenugreek pakoras are ready, set them aside.

Prepare the curry like this.

Now it's time to make the curry. For this, combine yogurt, gram flour, turmeric, red chili powder, coriander powder, and salt to taste in a pot. Add about two and a half cups of water and mix everything thoroughly to avoid lumps. Place the pot over high heat and cook the curry, stirring constantly. When the curry thickens and is well combined, reduce the heat. Then, let it simmer for about 10 minutes. Cooking on low heat enhances the flavor of the curry.

Now add fenugreek pakoras to the curry.

When the curry has cooked for about 10 minutes, add the pre-prepared fenugreek pakoras. After adding the pakoras to the curry, cook them on low heat for another 5 to 8 minutes. During this time, the pakoras will begin to absorb the flavor of the curry and gradually soften. Now comes the most important part, the Punjabi tadka. For this, heat two tablespoons of ghee in a small tadka pan. Add cumin seeds, a piece of cinnamon, and dried red chilies. When the cumin seeds begin to crackle and the aroma of the spices emanates, pour the prepared tadka directly over the fenugreek pakora curry.

After adding the tempering, gently mix the curry and adjust the salt and spices to taste. If desired, garnish it with coriander leaves. The hot fenugreek pakora curry is now ready to serve.

What to Serve with Methi Pakora Kadhi

You can serve Methi Pakora Kadhi for lunch or dinner. It can be accompanied by multigrain fenugreek thepla, potato capsicum curry, and salad. These ingredients taste good with the Kadhi and make a complete meal. The fenugreek leaves this Kadhi with a slightly different flavor than the usual Kadhi. The method of preparation is also slightly different, using pakoras prepared with less oil in a paniyaram pan instead of fried pakoras. The tempering of ghee, cumin, cinnamon, and dried red chilies at the end gives it a Punjabi flavor.