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Steamed Palak Pakodi Wali Kadhi

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Ingredients

FOR PALAK PAKODI'S
1 cup Spinach
Blanched
1/4 cup Gram Flour
Besan/Chickpea Flour
1/4 cup Coriander leaves
Finely Chopped
1 tsp Ginger Grated
1/2 tsp Green Chillies
Finely Chopped
1/2 tsp Red Chilli Powder
1/2 tsp Cumin powder
1/2 tsp Coriander seeds powder
Pinch Baking Soda
Optional
2 tsp Oil
Salt
As per taste
FOR KADHI
1 1/2 cup Curd
prefer a little sour one to get the tangy taste
2 tsp Gram Flour
Besan/Chickpea Flour
1 Green Chillies
Split into half
1 tsp Ginger Paste
8-10 Curry Leaves
1 tsp Mustard Seeds
1/4 tsp Asafoetida
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 1/4 tsp Coriander Powder
1/2 tsp Garam Masala Powder
optional
Pinch Salt
As per Taste
2 Coriander leaves
Finely Chopped for Garnishing

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Steamed Palak Pakodi Wali Kadhi

Palak Pakodi Wali Kadhi is synonymous with deep fried pakodi’s and hence are not that healthy.

Features:
  • Vegan
  • Vegeterian
Cuisine:

Ingredients

  • FOR PALAK PAKODI'S

  • FOR KADHI

Directions

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Here, is a healthier version of the all-time North Indian Palak Pakodi wali Kadhi. Follow below steps and directions to make it at home.

Steps

For the Palak Pakodi’s

1
Done
In a large bowl, mix all the ingredients and make it into a soft dough without using any water.
2
Done
Divide this entire dough into small round pakodis. Size them according to your choice. But my suggestion is to make them small lemon sized balls.
3
Done
In a steamer, place them all and let them steam for 10 minutes. Once done, keep them aside.

For the Kadhi

1
Done
In a bowl, combine the curds and Bengal Gram flour or besan. Whisk this mixture until it is smooth.
2
Done
Heat oil in a pan. Once, it reaches a smoking point, add mustard seeds and asafoetida. Let the mustard seeds crackle.
3
Done
Then add, the green chilies and ginger paste. Let it cook on a medium flame for 30 seconds.
4
Done
Now add the curd-flour paste, turmeric powder, red chilies powder, coriander powder and salt. Mix well. Add a little water if you feel the mixture is very thick in consistency.

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