Pakoda Kadhi

Pakoda Kadhi

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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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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

    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 (Abbrv) per serving
    Energy234 cal
    Protein6.3 g
    Carbohydrates14.4 g
    Fiber3.2 g
    Fat15.6 g
    Cholesterol8 mg
    Sodium32.8 mg

    RECIPE SOURCE : Curries and KadhisBuy this cookbook

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