Methi Pakora Kadhi Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
To make the pakoras, mix gram flour, red chili powder, fenugreek leaves, onion, turmeric powder, fruit salt, salt and carom seeds .Add little water at a time and make a thick pakora batter. Heat oil, drop batter using a spoon and deep fry pakoras until brown and crisp. To make the kadhi, in a saucepan add the curd, gram flour, turmeric, red chilli powder, coriander powder and salt. Add 2 ½ cups of water and using a whisk, mix the kadhi well, until it becomes smooth and slightly thick. Once it begins to thicken, turn the heat low and allow the kadhi to simmer for 10 minutes. Lastly add the pakoras and simmer for 5 minutes.
While the Kadhi is simmering, heat ghee in a tadka pan; add the cumin seeds, cinnamon stick and red chilies. Allow them

Method:
Mix the gram flour, rice flour and semolina. Add caster sugar, cardamom powder, ground almonds, salt and nutmeg powder, mix well. Now add semi-solid ghee slowly into the flour and mix well till the dough comes together. Don’t over mix. Make 2-3 balls of the dough, wrap in a cling film and keep in the refrigerator for 20-30 minutes. Just before baking, make small balls from the dough, roll in your palms, slightly flatten them. Press almonds or pistachios on the top lightly. Keep space between the cookies since they will spread. Bake at 180 degrees c for 20-25 minutes till light golden. Let them cool on a wire rack.