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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:
  • 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.

5
Done

Switch the flame to slow and then stir it lightly until the kadhi starts boiling.

6
Done

Cook for another 5 minutes without stirring it further.

7
Done

Once done, add the Palak pakodi’s and cook for another 1 minute.

8
Done

Switch off the flame. Garnish with chopped coriander leaves and serve immediately.

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