Methi Pakora Kadhi

Methi Pakoras/Bhajiyas simmered in a curry prepared by cooking whisked yogurt with chickpea flour and spices.

Time: 20 minutes


Serves: 3-4

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  1. Ingredients for Kadhi:
  2. 2 cups yogurt (full fat)
  3. 3 tablespoons besan (gram flour or chickpea flour)
  4. 11/2 teaspoon finely chopped garlic
  5. 7-8 curry leaves
  6. 2 tablespoons oil
  7. 1/2 teaspoon cumin seeds
  8. 1/2 teaspoon mustard seeds
  9. 1/2 teaspoon ground methi (fenugreek) seeds
  10. 3-4 whole dried red chillies
  11. 1/4 teaspoon asafoetida
  12. 1/2 teaspoon turmeric powder
  13. 1 teaspoon coriander powder
  14. 1/2 teaspoon red chilli powder
  15. Salt to taste
  16. 1 tablespoon finely chopped coriander leaves
  17. Ingredients for Pakoras:
  18. 3 tablespoons besan (gram flour or chickpea flour)
  19. 1 onion, roughly chopped
  20. 1 cup methi (fenugreek leaves), washed & chopped
  21. 1 green chilli, finely chopped
  22. 1 teaspoon garlic paste
  23. 1 teaspoon ginger paste
  24. 1/2 teaspoon carom seeds
  25. 1/2 teaspoon amchur powder
  26. Salt to taste
  27. Oil for deep-frying


  1. Combine the yogurt and besan in a blender and blend till smooth. Keep aside.
  2. Heat oil in a deep pan. Add cumin seeds and mustard seeds. When the seeds crackle, add asafoetida, curry leaves, whole red chillies, ground methi seeds and chopped garlic. Saute for about 30 seconds and add salt, turmeric, coriander and red chilli powder.
  3. Add the blended yogurt-besan mixture into the pan along with 11/2 cups of water. At this stage, the kadhi should look thinner than what you would like it to be because it becomes thicker when it gets cooked. You can adjust the amount of water according to your taste. Keep stirring continuously till it starts boiling.
  4. When it starts boiling, reduce the heat to low and let it simmer for 8-10 minutes stirring occasionally.
  5. Make pakoras while the kadhi is simmering. Combine all the ingredients for pakoras except oil in a large bowl. Add about 1/4 cup of water or as required to make a thick batter and mix well.
  6. Heat oil in a pan for deep-frying. The oil should be medium hot to fry perfect pakoras. Drop a bit of batter into the oil, the batter should come up, but not change color right away. Drop 6-8 spoonfuls (depending on the size of your pan) of the pakora mixture into the oil. Deep fry the pakoras on medium heat till they turn golden brown and crispy from all sides. Repeat the same process for rest of the pakora mixture.
  7. Re-heat the kadhi and bring it to a boil just before serving. Add pakoras and simmer for 2-3 minutes. Please do not add pakoras earlier as the pakoras absorb the moisture and will make the kadhi very thick.
  8. Add coriander leaves and mix gently.
  9. Serve hot with roti or rice.

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