Name: Spinach Pakoda Kadhi ! recipe by Swapna Sunil at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: For Pakoda :; 1 cup spinach finely chopped; 1/2 cup onion finely sliced; 1/2 cup chickpea flour; 1 tbsp yogurt; 1 tsp carom seeds; 1 tbsp ginger finely chopped; 1 tbsp green chillies finely chopped; 1 tsp red chilli powder; Salt to taste; Oil for frying; For the kadhi :; 1 cup yogurt thick and sour; 2 tbsp chickpea flour; 2 to 3 cups water; 1 tbsp Oil; 1 tsp cumin seeds; 1 tsp mustard seeds; few curry leaves; 1 tsp fenugreek seeds; 2 nos dry red chillies; 1 tbsp ginger; 1 tsp garlic; 1 tsp turmeric; 1/2 tsp red chilli powder; Salt to taste; 2 tbsp chopped cilantro; For final seasoning :; 1/4 cup onion finely sliced; 1 tsp garlic finely sliced

ABOUT Spinach Pakoda Kadhi ! RECIPE

Kadhi pakoda or Pakoda wali kadi is a staple dish of North Indian homes. This is not only known by different names but also made with many variations. Spinach pakoda kadhi is more influenced by the Punjabi cuisine wherein pakodas are crunchy fritters made with spinach and chickpea flour being the main ingredients flavored with spices and are then simmered in yogurt, chickpea based tangy gravy. However the authentic recipe does not include spinach but this was my twist to the traditional make. Kadhi is mostly enjoyed with rice but tastes great with roti as well !

Ingredients Serving: 4

For Pakoda :
1 cup spinach finely chopped
1/2 cup onion finely sliced
1/2 cup chickpea flour
1 tbsp yogurt
1 tsp carom seeds
1 tbsp ginger finely chopped
1 tbsp green chillies finely chopped
1 tsp red chilli powder
Salt to taste
Oil for frying
For the kadhi :
1 cup yogurt thick and sour
2 tbsp chickpea flour
2 to 3 cups water
1 tbsp Oil
1 tsp cumin seeds
1 tsp mustard seeds
few curry leaves
1 tsp fenugreek seeds
2 nos dry red chillies
1 tbsp ginger
1 tsp garlic
1 tsp turmeric
1/2 tsp red chilli powder
Salt to taste
2 tbsp chopped cilantro
For final seasoning :
1/4 cup onion finely sliced
1 tsp garlic finely sliced
1/2 tsp red chilli powder
1 nos dry red chilli
A pinch asafoetida / Hing
2 tsp clarified butter/ ghee

Instructions

In a bowl add the ingredients mentioned under pakodas and mix well. Adding water make this into a thick pakoda batter.
Once the batter is mixed start heating oil for frying pakodas.
Add a spoonful of batter at a time to the hot oil in shape of dumplings either by hand or with a spoon. Fry the fritters until golden and drain them on to a paper towel.
Now lets start with the gravy making. In a bowl add yogurt, chickpea flour and whisk together without any lumps. Now add water and whisk into a runny liquid.
Heat up a deep pan with oil. Once hot add in mustard, cumin, fenugreek seed. Allow them to pop. Later stir in the chopped ginger , garlic, broken red chilli pieces, curry leaves and fry until ginger garlic turn golden .
Next add the turmeric and stir in the whisked yogurt mix.
Lower the heat and bring this to a boil. Next stir in the red chilli powder and salt.
Continue cooking on low until thick for atleast 10 minutes.
Next add the pakodas and cook further for 6 to 7 minutes. Sprinkle with chopped cilantro and turn off the heat.
Lastly lets head towards the final seasoning. Heat up a pan with ghee once hot add in the hing fry for a few seconds until fragrant. Next add in the dry red chilli, sliced onions, garlic and fry until they turn golden.
Lastly stir in the red chilli powder and fry for few seconds.
Turn off the heat and immediately top the pakoda kadhi with spicy seasoning.
Serve hot with steamed rice or roti.
Silky smooth tangy yogurt sauce with goodness loaded pakodas is ready to dig in !

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