Palak Pakoda kadhi
Palak Pakoda Kadhi
Palak (spinach) Pakoda Kadhi is a slight deviation from the regular Kadhi, but more nutritious and aromatic.
Ingredients:
1. Chopped spinach-1 cup
2. Besan or chickpea flour- 4 tbsp. Plus 2 tbsp.
3. Asafoetida-1 tsp.
4. Amchoor slice -3 or curd 2 cups
5. Turmeric powder-2 tsp.
6. Red chilli powder-3 tsp.
7. Coriander powder-1/4 tsp.
8. Coriander seeds-1 tsp. Coarsely crushed
9. Coriander leaves
10. Salt
11. Whole red chill-1
12. Kashmiri chilli powder-1 tsp. For tadka
13. Oil for frying Pakoda plus 2 tbsp. For masala
14. Onion-1/2
15. Garlic cloves-3
(Blend onion garlic in a mixer bowl)
16. Desi ghee 2 tbsp. For tadka
Method:
* In a large bowl, take 4 tbsp. Besan, 1 tsp. Chilli powder, 1tsp. Turmeric powder and half tsp. Asafoetida and make a tight batter by slowly adding water.
* When this becomes light and airy, sprinkle 1 tsp. Crushed Coriander seeds and set aside for half an hour.
* Now add squeezed spinach and mix properly.
* Heat oil in a kadai to fry Pakoda.
* When oil is hot, add salt in the mixture and drop balls and fry till crisp.
* Now heat about 2 tbsp. Oil and add 1 tsp. Methidana, 1 Whole red pepper and half tsp. Asafoetida.
* Add blended masala along with Coriander powder, turmeric powder and remaining chilli powder.
* Cook this till oil separates.
* Add 2 tbsp. Besan which has been mixed with some water and 2 cups of additional water.( I'm making this without curd this time, if you are using curd, add curd and water after mixing thoroughly.
* Cook on slow flame by constantly stirring it till a boil comes.
* Add sliced amchoor and lemon juice and also drop Pakoda here, saving a few for garnishing
* Let the Kadhi simmer foe 30 minutes.
* Before serving, heat ghee in a tadka pan and add coarsely pounded Coriander seeds and turn off the flame.
* Add 1 tsp. Kashmiri chilli powder and immediately pour over Kadhi and close the lid.
A divine aroma will engulf your whole kitchen!
Serve hot with rice.
Comments
Post a Comment