Kadhi Pakora : Irresistible Indian Comfort Food from North India

Preparing Kadhi:
Prepare the Besan Mixture:
In a large mixing bowl, take the heaped besan. (Gram flour)
Add curd, red chili powder, turmeric powder & salt, to the besan.
Add water, whip the mixture well to ensure there are no lumps.
Prepare the Tempering:
In a separate cooking vessel, heat mustard or vegetable oil.
Add hing followed by methi seeds, allowing them to crackle.
Sauté crushed garlic and chopped onion in the tempering until the onions turn golden brown.
Combine and Cook:
Add the curd mixture to the tempering in the cooking vessel.
Cook the kadhi on a medium-slow flame for approximately 20 minutes.
Making Methi Pakora:
Make the Pakora Batter:
In a separate vessel, take besan and add water to whisk, creating a lump-free batter.
Add chopped methi leaves
And chopped onion & chopped green chilli into the batter.
Season the Batter:
Add red chili powder, turmeric, and salt to the Pakora mixture.
Mix the ingredients well to ensure they are evenly distributed in the batter.
Fry the Pakoras:
Heat vegetable oil in a khadai (wok). Drop the pakora batter into the hot oil, creating dumplings.
Fry the pakoras on medium heat until they turn golden brown, ensuring the center is thoroughly cooked.
Serve:
Remove the pakoras from the oil and drain excess oil.
Serve the Methi Pakoras with the prepared Kadhi and rice.
Top the dish with chopped onions and crushed fried red chili for added flavor.
Enjoy your delicious Homestyle Kadhi with Methi Pakora!