Monday, 23 January 2012

Spinach Pakodas Kadhi

  • 150 gms besan (gram flour)
  • 2 cups fresh yogurt, beaten
  • 400 ml water
  • 2-3 bunches spinach (palak), chopped
  • 1/4 tsp turmeric
  • A pinch of asafoetida
  • 4 cloves, powdered
  • 1/4 tsp fennel seeds (saunf), powdered
  • A pinch of cooking soda
  • 1/2 tsp chili powder
  • Salt to taste
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • Oil for frying
  1. Take half of the gram flour in a bowl and mix with yogurt, water, little chili powder, turmeric, cloves powder, fennel seeds powder, salt and boil on low heat.
  2. Mix remaining gram flour, spinach leaves, cooking soda, chili powder, salt and make a fine batter with little water.
  3. Make pakodas by dipping spoonfuls of batter into hot oil.
  4. Mix the pakodas into the above yogurt mixture and cook until the gravy thickens.
  5. Heat little oil in another pan and make a seasoning by adding mustard seeds, cumin seeds, asafoetida and dried red chilies.
  6. Pour the seasoning over the kadhi (yogurt mixture), mix well and serve hot.