Green Methi Pakoda with cube potato in Karhi

• Servings: 4
• Preparation time:10-12 minutes.
• Making pakoda time: 15-17 minutes.
• Cooking time: 20-25 minutes.
• Total time: 54 minutes.

This is a very traditional and popular recipe from Punjabi cuisine; they prepare since ages this in the winter when green Methy is available in plenty. It is something, I like in winter during lunch with steamed rice. In my opinion the delightful taste of this kadhi will impress you too. Green methi enhances the taste and flavour too.

Ingredients: For Karhi

• Besan: 40 gm.
• Curd/yogurt: 350 gm.
• Salt: 1 tablespoon
• Water: 4 cup
• Turmeric powder: 1 teaspoon
• Ginger: 1 tablespoon (grated)
• Clove: 2-4 no.
• Cumin seed: 1 teaspoon
• Bay leaf: 1 no.
• Mustard oil: 1 table spoon

Ingredients: For pakoda

• Besan (gram flour): one cup
• Methi saag (Green fenugreek): 200 gm.
• Onion: 150 gm. (2 no)
• Ginger (chopped): 1 teaspoon
• Green chilli: 2 no.
• Potato: 2 no. (Medium)
• Water: half cup
• Meetha soda (Soda bicarb): 1 pinch (optional)
• Salt: half teaspoon
• Oil: for deep frying

For seasoning:

• Ghee: 2 tablespoon
• Red chilli powder: 1 teaspoon
• Cumin: 1 teaspoon
• Mustard seed: ½ teaspoon
• Red chilli: 2 no.
• Asafoetida: 1 pinch

Preparation:

1. Beat curd, mix gram flour in a big bowl and blend them thoroughly, ensure that there are no lumps in it. Or (you can mash it with the help of sieve). keep aside.
2. Chop green methi, onion, green chilli into small pieces and grate ginger. Keep aside.
3. Cut potato into one fourth inch Slice. Keep aside.

 For making pakora:

1. Take a bowl. Put Besan, chopped green Methy, onion, green chilli, salt, and Meetha soda in it, make smooth batter with the help of water.
2. Take fry pan, heat oil in it: Let oil to smoke, drop small size of ball from batter in it (Either helps of your hand or spoon) Deep fry the ball till golden brown on medium flame. Repeat this till all batter is finished. Keep aside.
3. Deep fry all potato. Keep aside.

For making Karhi:

1. Take another fry pan, heat 2 tablespoon oil in it. Put bay leaf, and clove. Sputter it for few seconds, then add grated ginger, fry this and add onion, fry onion for couple of minutes or till light brown.
2. Put mixture (curd and Besan) in the fry pan; add salt and turmeric powder in it, add water in small quantity, as per requirement.
3. Bring it to boil and stir continuously, so that it does not cuddle, simmer for 15-20 minutes and stir occasionally.
4. Put these balls and fried potato into Karhi and boil it.

Seasoning:

1. Take a small fry pan; put ghee in it, when smoke begins to come. Put mustard seed, cumin and whole red chilli, sputter it few seconds, put off the gas. Add red chilli powder and asafoetida. Spread this seasoning all over the Karhi.
2.  Mouth watering “Green Methy Pakoda with cube potato in kadhi” is ready to serve. Serve with steamed rice or jeera rice (cumin rice).

Green Methi Pakoda with cube potato in Karhi by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.