Methi Pakoda Kadi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1/2 cup - Methi leaves
  • 1/4 cup - Curd
  • 3/4 cup - Besan/Bengal gram flour/Kadalai Maavu
  • 1/4 tsp - Baking soda
  • Salt to taste
  • Oil for deep frying
  • For making kadhi:
  • 1 cup - Curd
  • 2 tbsp - Besan
  • 1/4 tsp - Cumin seeds
  • 4-5 - Curry Leaves
  • 2 - Green Chilli
  • 1 - Onion
  • 1/4 tsp - Turmeric Powder
  • 1/4 tsp - Asafetida
  • 1 tbsp - Oil
  • Salt to taste
  • 1 cup - Water.

How to Make Methi Pakoda Kadi

  • Wash the methi leaves and chop them finely.
  • Mix it with the curd, besan, salt, baking soda and salt, and knead into a dough.
  • Divide the dough into equal portions in the shape of balls and deep fry them until golden brown. Keep aside
  • Now beat the curd well. Add the besan to it and mix well.
  • Add the turmeric powder, salt, asafoetida and a cup of water to this.
  • Then cut the onions into thin slices and slit the green chilli.
  • Heat oil in a kadai and splutter the cumin seeds and curry seeds. Add the onions and green chilli to the oil and saute until pink.
  • Now add the besan curd mixture to this.
  • Let it simmer for 15-20 mins, stirring occasionally.
  • Then pour this into a serving bowl and add the pakodas to this. Add the pakodas just before serving.
  • Serve hot with steamed rice.
  • Recipe courtesy: Jeyashri's Kitchen