Methi Pakora Kadhi (Creamy Yoghurt with Fenugreek flour dumplings)

Ingredients:

For the Methi Pakora (Fenugreek Flour Dumplings)-

gram Flour (besan) - 1 cup
onions, finely chopped - 1/2 cup
methi (Fenugreek) - 1 cup

ginger, finely chopped - 2 tbsp

green chilies, finely chopped - 2 tbsp

carrom seeds, crushed, 1 tsp

turmeric powder - 1tsp

salt to taste

oil for frying 

For Kadhi-

gram flour - 1 cup

yoghurt - 2 tbsp

cumin - 1 tsp

asafoetida - 1 tsp

turmeric powder - 1 tsp

mustard oil - 1/2 cup

dry red chilies - 5-6

cilantro, finely chopped - 2 tbsp

curry leaves - 10-15

salt to taste

For the tempering-

ghee - 2 tbsp

red chili powder 2 tsp

Method:

For the Methi Pakora- Mix all the ingredients together except oil with enough water to make a thick batter. Divide the batter into lemon-sized balls and keep aside.

2. Heat oil in a kadhai/wok - carefully deep-fry balls until golden brown. Remove and keep it aside. 

For the Kadhi- Mix the gram flour with yoghurt, turmeric and salt in a bowl, and keep it aside.

Heat the mustard oil in a wok. Add dry red chilies, cumin, asafoetida, and curry leaves. When they crackle add the gram flour mixture with 1/2 cup warm water and salt to taste. Cook on low heat for 15-20 minutes. Adjust the consistency to your taste. Once the kadhi is cooked add fried methi pakoras and cover the wok. Move it away from the stove. 

For the tempering- Heat the ghee, add red chilli powder and pour it over the kadhi.