by Tarla Dalal
Added to 27 cookbooks
This recipe has been viewed 34739 times
Delicious palak pakodas soaked in tangy kadhi.
- Mix the spinach leaves, besan, chilli powder, cumin seeds, soda bi-carb and salt with enough water in a bowl to make a soft dough.
- Divide into 8 equal portions and shape into even-sized rounds.
- Heat the oil in a kadai and deep-fry the pakodas over a medium flame till they are golden brown.
- Remove and drain on absorbent paper. Keep aside.
- Beat the curds and besan till smooth and free of lumps. Keep aside.
- Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, curry leaves, onions and garlic and sauté for 4 to 5 minutes.
- Add the curds and besan mixture, turmeric powder, salt and 2 cups of water and bring to a boil whilst stirring continuously.
- Just before serving, add the palak pakodas to the hot kadhi and simmer for 4 to 5 minutes.
- Serve hot with rice.
Nutrient values per serving
|Vitamin A||1152.7 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||6.3 mg|
|Folic Acid||50.3 mcg|
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