Easiest Way to Tips Perfect Palak ke pakode with kadhi

Easiest Way to Tips Perfect Palak ke pakode with kadhi Delicious, fresh and tasty.

Palak ke pakode with kadhi. The humble kadhi transforms into grand fare in this delectable 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 pakode only moments before serving so they remain crisp and succulent, just the way they ought to be.

Given below is an easy recipe to make Paalak Kadhi Pakoda.

This traditional Rajasthani kadhi recipe from Elior India serves crispy tofu palak pakoda along with it, and makes it all the more appetising and delicious!

The delicious and lovely Punjabi Pakora kadhi is my new addiction in vegetarian food and I have tried to make it even more interesting by adding Spinach/Palak Pakora to the kadhi.

You can have Palak ke pakode with kadhi using 21 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Palak ke pakode with kadhi

1. You need 15-20 of palak big leaves.

2. You need 1 cup of besan.

3. It’s 2 tbsp of curd.

4. You need as per taste of Red chilli powder.

5. It’s 1 tsp of green chilli paste.

6. Prepare 1/4 tsp of ajwain.

7. Prepare to taste of Salt.

8. Prepare as needed of Oil for deep fry.

9. Prepare of For kadhi.

10. It’s 2 tbsp of besan.

11. You need 1 cup of curd.

12. You need 1 tsp of Mustard seeds.

13. Prepare 1/2 tsp of Turmeric powder.

14. It’s as per taste of Red chilli powder.

15. It’s 1/4 tsp of hing.

16. You need 1/4 tsp of Crushed methi dana.

17. It’s to taste of Salt.

18. You need of For serving :.

19. Prepare 1 of onion finely chopped.

20. Prepare to taste of Green chutney.

21. Prepare to taste of Tamarind chutney.

I tweaked the recipe of a regular kadhi slightly and it was so yummy that it works perfectly with roti and rice too.

Palak Onion Kadhi Pakora Recipe is a spiced up yogurt based curry cooked along with spinach and crispy onion pakoras.

It is considered as a classic dish from North India and Punjab where the yogurt is simmered along with chillies, ginger and coriander and delicious spinach pan fried dumplings (pakora).

At home, we serve the Kadhi Pakora most often along with hot steamed rice or Tawa. पंजाबी कढ़ी पकौड़ाKadhi Pakoda

Palak ke pakode with kadhi step by step

1. Add besan, curd, turmeric powder & salt in a bowl. Whisk well. Take care that no lumps remain. Add required water as per thickness of kadi..

2. Heat oil. Add mustard seeds, once you crackled add hing& methi dana, add red chilli powder. Add besan batter. Stir continuously & cook on slow to medium flame until thick. Switch off gas..

3. Rinse palak. Cut extra length stems of palak. Keep aside..

4. Add besan, salt, red chilli powder, ajwain & green chillies paste. Add curd & required water. Make thick batter. Dip palak leave in besan batter. Coat it..

5. Heat oil in a Kadhai. Once hot slide palak leaves coated with Besan. Deep fry until crispy..

6. Fry all palak pakoda..

7. For serving : place palak pakoda. Pour hot kadi, green & tamarind chutney. Garnish chopped onion..

A usual tadka of hing, mustard seeds, cumin seeds and dry red chilli is poured over the kadhi and served hot.

This makes it a perfect lunch dish that can be had along with your hot.

In a bowl whisk together chickpea flour (besan) and yogurt.

Add water gradually and mix to make sure there are no lumps.

Also add turmeric powder and red chilli powder.