Matar ki Kadhi

Ingredients list for Matar ki Kadhi

• 1 cup Green Peas blanched
• 1 cup Sour yogurt
• 5 tablespoons Gram flour
• 15-20 + a to garnish Fresh mint leaves
• A few Fresh coriander sprigs
• 3 tablespo to deep fry Ol
• 2 Medium onions
• to taste Salt
• 1/4 teaspoon Carom seeds (ajwain)
• 1 teaspoon Green chilli paste
• 1/4 teaspoon Baking soda
• 1 1/2 tablespoons Yogurt
• 1/4 teaspoon Fenugreek seeds
• 1/2 teaspoon Cumin seeds
• 3 Dried red chillies
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Red chilli powder
• 1 teaspoon Ginger finely chopped

Method

1. Put most of the green peas in a mixer jar, grind them to a coarse paste and transfer into a mixing bowl. Add 3 tablespoons gram flour.
2. Put the remaining green peas in the mixer jar, add mint leaves and coriander sprigs, add a little water and grind to a fine puree.
3. Heat sufficient oil in a kadai.
4. Roughly chop 1 onion and add to the green peas-gram flour mixture along with salt, carom seeds, green chilli paste and baking soda and mix well.
5. Add yogurt and mix well. Take small portions of the mixture with your fingers and slide into hot oil. Deep-fry these pakodas till golden brown. Drain on absorbent paper.
6. Heat 3 tablespoons oil in a deep pan. Slice the remaining onion roughly and crush it slightly with your fingers.
7. Add fenugreek seeds, cumin seeds and the sliced onion and toss well. Break the red chillies and add and saute till lightly browned.
8. Take 2 tablespoons gram flour in another bowl, add yogurt and whish to a smooth mixture. Add 1 cup water and whisk well. Add turmeric powder, red chilli powder and salt and whisk well.
9. Add ginger to the pan, mix and saute for 1 minute. Add the yogurt mixture and mix well. Add the green pea-mint-coriander puree and mix well. Reduce heat and cook for 8-10 minutes.
10. Put some green pea pakodas in a serving bowl, pour the kadhi over them, garnish with a mint sprig and serve hot.

Nutrition Info