Pakoda Kadhi


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Pakoda Kadhi


Added to 27 cookbooks   This recipe has been viewed 34739 times

Delicious palak pakodas soaked in tangy kadhi.

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Pakoda Kadhi recipe - How to make Pakoda Kadhi

Preparation Time:    Cooking Time:    Total Time:     Serves 4.
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Ingredients


For the palak pakodas
1 cup blanched, drained and chopped spinach (palak)
1/4 cup besan (Bengal gram flour)
1/2 tsp chilli powder
1/2 tsp cumin seeds (jeera)
a pinch of soda bi-carbonate
salt to taste
oil for deep-frying

For the kadhi
1 cup curds (dahi)
2 tbsp besan (Bengal gram flour)
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
5 curry leaves (kadi patta)
1/2 cup sliced onions
1 tsp finely chopped garlic (lehsun)
1/4 tsp turmeric powder (haldi)
1 tbsp oil
salt to taste
Method

    For the palak pakodas

    1. 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.
    2. Divide into 8 equal portions and shape into even-sized rounds.
    3. Heat the oil in a kadai and deep-fry the pakodas over a medium flame till they are golden brown.
    4. Remove and drain on absorbent paper. Keep aside.

    For the kadhi

    1. Beat the curds and besan till smooth and free of lumps. Keep aside.
    2. 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.
    3. Add the curds and besan mixture, turmeric powder, salt and 2 cups of water and bring to a boil whilst stirring continuously.

    How to proceed

    1. Just before serving, add the palak pakodas to the hot kadhi and simmer for 4 to 5 minutes.
    2. Serve hot with rice.

    Nutrient values per serving
    Energy234 cal
    Protein6.3 g
    Carbohydrates14.4 g
    Fiber3.2 g
    Fat15.6 g
    Cholesterol0 mg
    Vitamin A1152.7 mcg
    Vitamin B10.1 mg
    Vitamin B20.1 mg
    Vitamin B30.6 mg
    Vitamin C6.3 mg
    Folic Acid50.3 mcg
    Calcium130.9 mg
    Iron1.3 mg
    Magnesium0 mg
    Phosphorus0 mg
    Sodium32.8 mg
    Potassium217.3 mg
    Zinc0.4 mg

    RECIPE SOURCE : Curries and KadhisBuy this cookbook

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