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Palak Pakoda Kadhi

Chef.Foodie's picture
Ingredients
  Bengal gram flour 170 Gram
  Curds 225 Gram
  Water 300 Milliliter
  Spinach 225 Gram
  Turmeric 1⁄2 Teaspoon
  Asafoetida 1⁄2 Teaspoon
  Cumin 1⁄2 Teaspoon
  Fennel 1⁄2 Teaspoon
  Cloves 4
  Soda bicarbonate 1⁄2 Teaspoon
  Salt 5 Gram
  Chili powder To Taste
  Fat 30 Gram (To Fry, Absorption)
  Fat 15 Gram (For Kadhi)
Directions

1. Prepare a thick batter with three-fourths of the gram flour, soda bicarbonate, half the chilli powder and salt and water.
2. Heat fat in a deep fry-pan (karai) and fry spoonfuls of batter.
3. Turn over when one side is cooked. When golden yellow, remove and drain.
4. Wash spinach thoroughly. Chop fine.
5. Dissolve asafoetida in a little water.
6. Heat fat for kadhi in a pan.
7. Add asafoetida, cumin, mustard seeds, fennel and cloves.
8. When well browned add spinach.
9. Cover and cook till spinach is done.
10. Mix the remaining gram flour with beaten curds, turmeric and salt, remaining chilli powder and water. Beat till smooth.
11. Stir in this mixture with spinach and allow to simmer.
12. When it starts bubbling, stir. Cook for about 10 to 15 minutes.
13. Add fried pakodas. Stir lightly. Cook for another 5 to 10 C315minutes and remove.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Beating
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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