For Palak Pakodi's
- 1 cup SpinachBlanched
- 1/4 cup Gram Flour (Besan/Chickpea Flour)
- 1/4 cup Coriander leavesFinely Chopped
- 1 tsp Ginger Grated
- 1/2 tsp Green ChilliesFinely Chopped
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Cumin powder
- 1/2 tsp Coriander seeds powder
- Pinch Baking SodaOptional
- 2 tsp Oil
- SaltAs per taste
- 1 1/2 cup Curdprefer a little sour one to get the tangy taste
- 2 tsp Gram Flour (Besan/Chickpea Flour)
- 1 Green ChilliesSplit 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 Powderoptional
- Pinch SaltAs per Taste
- 2 Coriander leavesFinely Chopped for Garnishing
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.
For the Palak Pakodi’s
In a large bowl, mix all the ingredients and make it into a soft dough without using any water.
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.
In a steamer, place them all and let them steam for 10 minutes. Once done, keep them aside.
For the Kadhi
In a bowl, combine the curds and Bengal Gram flour or besan. Whisk this mixture until it is smooth.
Heat oil in a pan. Once, it reaches a smoking point, add mustard seeds and asafoetida. Let the mustard seeds crackle.
Then add, the green chilies and ginger paste. Let it cook on a medium flame for 30 seconds.
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.
Switch the flame to slow and then stir it lightly until the kadhi starts boiling.
Cook for another 5 minutes without stirring it further.
Once done, add the Palak pakodi’s and cook for another 1 minute.
Switch off the flame. Garnish with chopped coriander leaves and serve immediately.