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We hope you got insight from reading it, now let’s go back to methi kadhi and poori shots recipe. To make methi kadhi and poori shots you only need 17 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Methi kadhi and poori shots:
- Prepare For methi kadhi
- Get 1/2 cup Methi leaves chopped
- Get 1/2 cup Besan
- Take 1 tbsp Chilli garlic crushed
- Provide 1/2 tsp Chilli powder
- Get 1 cup Curd
- Prepare to taste Salt
- Prepare As needed Oil
- Get 1 Curry leaves spring
- Prepare 1 pinch Hing
- You need For methi poori
- Get 1 cup Wheat flour
- Prepare 1/2 cup Methi leaves chopped
- Provide 1 tsp Ajwain
- You need to taste Salt
- Get Water
- Take Oil for frying
Instructions to make Methi kadhi and poori shots:
- Mix methi leaves, besan, chilli powder, chilli garlic crushed, salt, little water to make a dough.
- Make small lemon sized balls.
- Heat an appam pan, grease the cavities with oil and cook the methi balls till crisp from all side flipping in between.
- Prepare kadhi by mixing curd, 2tsp besan, salt, chilli powder, water.
- Heat oil in a kadhai, put jeera, curry leaves and hing and then pour the curd mixture. Cook on low flame till raw smell of besan goes away and it becomes thick.
- Switch off. Put the methi balls into it and keep covered few mins.
- For methi poori - Make a dough by combining all the ingredients except oil and let it rest for 30mins covered.
- Roll and cut in desired shapes.
- Deep fry in medium heat oil till done.
- For assembling take short glasses, pour kadhi mixture and arrange the pooris and serve.
Stir-fried potatoes & dried fenugreek leaves prepared in onion, ginger & indian spices. Green peas prepared in cashew & watermelon gravy with fenugreek leaves, butter Kadhi Pakora. Gram flour dumplings cooked with yoghurt & gram flour gravy, ginger. Methi Pakoda Kadhi are methi dumplings deep fried and dunked for a few seconds in milk and then immersed in the curd kadhi. This process of soaking the fenugreek dumplings in milk makes them softer and more succulent and reduces the sharpness of the curd based kadhi.
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