Methi Pakoda Kadhi - Rasoi

Ingredients

• 1 cup fenugreek (methi) leaves
• 1 cup curds, beaten
• 1 cup Bengal gram flour (besan)
• a pinch soda bi-carb
• salt to taste
• 1 cup fresh curds, beaten
• 2 tablespoons Bengal gram flour (besan)
• 1 teaspoon cumin seeds (jeera)
• a pinch asafoetida (hing)
• 5 curry leaves
• 1/3 cup onions, sliced
• 2 cloves garlic, finely chopped
• 1 teaspoon turmeric powder (haldi)
• 1 tablespoon oil
• 1 cup milk
• oil for deep frying