Kadhi Pakoda Recipe - Punjabi Kadhi Recipe

Ingredients for Kadhi:

1 1/4 cup sour curd
3 tbsp gram flour
1 tsp oil
4 red chilies
1 tsp mustard seed
Pinch of asafetida
1/4 tsp fenugreek seed
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp green chili (finely chopped)
1 1/2 tsp chili powder
1/2 tsp turmeric powder
2/3 cup water
Salt to taste

Ingredients for pakodas

2/3 cup gram flour
1 tsp chili powder

2-3 Potatoes cut small
1 tsp green chili paste
2 tbsp coriander leaves (finely chopped)
Salt to taste
Oil for deep frying

How to make punjabi kadhi chawal:

Method for making pakoras

Take a mixing bowl; add gram flour along with chili powder, salt, baking soda, potatoes, green chili paste and coriander leaves.
Add water little by little so that it can form a thick batter of dropping consistency.
Heat oil in a kadai for deep frying, drop spoonful of the batter into it in small ball shapes. Keep turning them occasionally. Fry them until golden brown in color. Fry the pakoras in small batches. Drain them on a kitchen paper to remove out the excess oil.

Method for making kadhi

Take a big mixing bowl, whisk sour curd with gram flour and water. Make a smooth mixture without any lumps.
Add red chili powder, turmeric and salt.
Heat oil in a kadai, add cumin seeds, fenugreek seeds and asafetida. When cumin seeds start to crackle add green chili, ginger and garlic paste. Stir well and add the sour curd mixer with one hand while stirring constantly with the other hand. Do not stop stirring otherwise lumps will form. Now lower down the heat stirring constantly till it starts boiling. Let it simmer for 10 -15 minute on low heat or till the kadhi gets thickened.

Now add the fried pakodas to the kadhi and before serving garnish it with the coriander leaves.

Methi Thepla Recipe - Special Gujrati Cuisine

Prep time - 30 mins
Cook time - 30 mins
Total time - 1 hr

Course: snacks
Cuisine: gujarati
Servings: 11 theplas
Calories: 144 kcal

Ingredients (1 cup = 250 ml)

• 1 cup methi leaves (fenugreek leaves) - tightly packed
• 1 cup whole wheat flour (atta) or 120 grams atta¼ cup besan (gram flour) or 40 grams besan¼ cup bajra flour (pearl millet flour) or 40 grams bajra flour¼ cup jowar flour (sorghum flour) or 40 grams jowar flour
• ½ inch ginger (adrak) + 1 or 2 green chilies (hari mirch) - crushed, 
• about 1 to 1.5 teaspoon ginger + green chili paste
• ½ teaspoon red chili powder (lal mirch powder)
• ½ teaspoon turmeric powder(haldi)
• ½ teaspoon cumin powder (jeera powder)
• ½ teaspoon coriander powder(dhania powder)
• ¾ teaspoon salt or add as required
• 1 tablespoon oil
• 4 to 5 tablespoon dahi (yogurt or dahi) or water for kneading or add as required
• oil for roasting theplas as required

Receipe in Detail

1. Kneading dough for methi thepla:

rinse 1 cup methi leaves very well in water. then drain them and chop finely. keep aside.

in a mixing bowl, take 1 cup whole wheat flour, 1/4 cup besan, 1/4 cup pearl millet flour/bajra flour and 1/4 cup sorghum flour/jowar flour. i have used miller flours but you can skip add it, if you don't have. in this case just add 3/4 cup besan instead of 1/4 cup.

add all the spices and herbs.

add the chopped methi leaves. mix everything well.

add curd (for a vegan option add very little water instead of curd).

mix again and knead into a dough. don't add water while kneading as methi leaves release water.

knead the dough very well. add more curd if required while kneading.

make medium sized balls from the dough.

take a medium sized ball and sprinkle some flour on it.

with the rolling pin begin to roll the thepla.

roll the thepla to a round of about 5-6 inches in diameter.

Making methi thepla:

on a hot tawa place the thepla. flip when one side is partly cooked.

spread oil on this side. flip the thepla again.

now spread the oil on this side. flip a couple of times till you get golden spots and the methi thepla is cooked evenly.

you can also press the thepla with spatula while cooking.

remove the methi thepla and keep it in a roti basket.