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Palak Pakoda Kadhi
Tarla Dalal
06 December, 2024
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Table of Content
This traditional delight is one that kids and adults will enjoy thoroughly. Take care to add the pakodas only moments before serving so they remain crisp and succulent, just the way they ought to be.
Teams up well with hot rice and rotis as well.
Tags
Preparation Time
15 Mins
Cooking Time
15 Mins
Total Time
30 Mins
Makes
4 servings
Ingredients
For The Palak Pakodas (makes 8 Pakodas)
3/4 cup blanched and chopped spinach (palak) (palak)
1/4 cup besan (Bengal gram flour)
1/2 tsp chilli powder
1/2 tsp cumin seeds (jeera)
a pinch of baking soda
salt to taste
oil for deep-frying
For The Kadhi
1 cup curd (dahi)
2 tbsp besan (Bengal gram flour)
1 tbsp ghee
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/2 cup sliced onions
1 tsp finely chopped garlic (lehsun)
1/4 tsp turmeric powder (haldi)
1 tsp green chilli paste
salt to taste
Method
- Combine the curds, besan and 1 cup of water in a deep bowl, mix well and keep aside.
- Heat the ghee in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida, curry leaves, onions and garlic and sauté on a medium flame for 2 minutes.
- Add the turmeric powder, green chilli paste, curds-besan mixture and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously.
- Combine all the ingredients in a deep bowl and knead into a soft dough without using any water.
- Divide the dough into 8 equal portions and shape each portion into a round ball.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few pakodas at a time on a medium flame, till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside.
- Just before serving reheat the kadhi, add the palak pakodas to it, mix well and cook on a medium flame for 1 to 2 minutes.
- Serve immediately.
Palak Pakoda Kadhi recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 166 cal |
| Protein | 6.6 g |
| Carbohydrates | 14.9 g |
| Fiber | 3.6 g |
| Fat | 7.7 g |
| Cholesterol | 8 mg |
| Sodium | 41.6 mg |
Click here to view Calories for Palak Pakoda Kadhi
The Nutrient info is complete
Gandhi Dhwani
March 13, 2025, midnight
This kadhi is not sweet like the Gujarati kadhis. But it is definitely equally tasty. The onions enhances the taste of the kadhi. The kadhi tastes best with the spinach pakodas. I have never had a tastier kadhi than this..
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