Spinach Kadhi Pakoda

8 Servings
45 Minutes

Kadhi Pakoda is a traditional Indian cuisine. It’s quite popular all over India. Each region has its own recipe; for example Punjabi Kadhi, Gujrati Kadhi, Bihari style Kadhi and more. Here I am sharing my Mom’s recipe with a little twist.


There are two elements in Kadhi Pakoda. First is Kadhi, which is a curry made from yogurt, besan/gram chickpea flour and spices. Second is Pakoda/ Fritters. These are made of gram chickpea flour.


The twist in following recipe is that I added Spinach to Kadhi. In fritters, I added kale, spinach, spring onion, onion and cilantro leaves. These fritters were so good that they vanished soon after I took them out 😂 so I made another batch.


Do try this recipe and let me know your feedback. It’s tastes amazing with rice.

Kadhi Pakoda

Spinach Kadhi with Kale-Spinach Fritters

Ready to Serve

All Done

Spinach Kadhi Pakoda

Recipe details

  • 8 Servings
  • Prep time: 15 Minutes|Cook time: 30 Minutes|Total time: 45 Minutes

Ingredients

𝗣𝗮𝗸𝗼𝗱𝗮𝘀 (𝙁𝙧𝙞𝙩𝙩𝙚𝙧𝙨)

Spinach Kadhi

Instructions

𝗣𝗮𝗸𝗼𝗱𝗮𝘀 (𝙁𝙧𝙞𝙩𝙩𝙚𝙧𝙨)

Mix everything in a bowl. Add water as required. 
Heat oil in a wok.
Make balls and fry them.
Set aside.

Spinach Kadhi

In a large bowl mix together one cup water and chickpea flour. Add turmeric powder, salt, cumin powder and mix well. Set aside.
Heat oil in a wok. Add panchforan. 
Add garlic once it crackles. Add onion. Cook till they turn translucent.
Add chickpeas flour-water mixture. Add one more cup water. Cover and cook for 4-5 minutes on medium flame. 
Add chopped spinach and cook for 2-3 minutes.
Stir in yogurt/dahi with water. 
Add pakodas.
Turn the stove off just when it starts boiling.
Temper with ghee, asafoetida red chilli powder and whole red chillies.
Garnish with cilantro. 
🍽 Serve while it’s hot 🍽

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