Monday, 22 October 2012

Palak Pakora Kadhi

Traditional Kadhi recipe with deep fried spinach pakoras, enjoy with roti/rice.


For Kadhi:

1 cup Light sour curd
4 tsp Chickpeas flour ( Besan)
¼ tsp turmeric powder
1  tsp red chili powder
1 tsp coriander powder
3 cups Water
2 tbsp oil
1/4 tsp mustard seeds
1 dry red chilli
A pinch of asafoetida
Salt to taste

For pakoras:

1 cup Chickpeas flour ( Besan)
1/2  cup spinach, roughly chopped
1/2 tsp red chilli powder
a pinch Baking powder
Salt to taste
Water as required
Oil for frying


  • For Kadhi, first beat the sour cream with water and add Besan and whisk it hard so there are no lumps.
  • Now add salt, turmeric powder and red chilli powder. Boil on a medium flame for 20 min.
  • Meanwhile, heat the oil in a small pan and add the cumin seeds.
  • When the seeds crackle, add the asafoetida, dry red chilli and saute for 3 seconds.
  • Pour this tempering in the kadhi and mix well.
  • For Pakoras, mix Besan, spinach, red chilli powder, salt, baking powder in enough quantity of water to make a thick paste. (Do not add more water.)
  • Heat oil in a deep pan. Now with help of spoon, pour 1 tbsp batter in oil and deep fry till lightly golden. 

  • Add them to kadhi before serving and let them soak in Kadhi for couple of minutes. Serve hot.


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