Palak Pakoda Kadhi
by Tarla Dalal

The humble kadhi transforms into grand fare in this delectable Palak Pakoda Kadhi recipe, where deep-fried spinach pakodas are simmered in lip-smacking yoghurt kadhi.

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.

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Palak Pakoda Kadhi recipe - How to make Palak Pakoda Kadhi

For The Palak Pakodas (makes 8 Pakodas)
3/4 cup blanched and chopped spinach (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 curds (dahi)
2 tbsp besan (bengal gram flour)
1 tbsp ghee
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
5 curry leaves (kadi patta)
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
For the palak pakodas

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.

For the kadhi

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.

How to serve