Spinach Kadhi Pakoda

Name: Spinach Kadhi Pakoda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 1/2 cup besan/ gram chickpea flour; 1 small onion chopped; bunch of spinach chopped; bunch of kale chopped; 1 spring onion chopped; bunch of cilantro chopped; 1/2 tsp turmeric powder; 1/4 tsp carom seeds-nigella seeds; 1 tsp chaat masala powder; water; salt to taste; chopped green chillies and red chilli powder ( if you want it hot; I personally like it mild); 4 tbs besan/ chickpea flour; 1 1/2 cup yogurt/dahi; 1/2 teaspoon panchforan; 1 tsp turmeric powder; 1 tsp cumin powder; 1 small onion chopped; 1-2 garlic clove chopped ( I don’t like the taste of ginger in Kadhi; you can add if you like); 2 cups chopped spinach; salt to taste; Oil

by Shweta Singh

8 Servings

45 min

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

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Spinach Kadhi Pakoda

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Recipe details

Yield 8 Servings
Time spent: Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min

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Ingredients

𝗣𝗮𝗸𝗼𝗱𝗮𝘀 (𝙁𝙧𝙞𝙩𝙩𝙚𝙧𝙨)

1/2 cup besan/ gram chickpea flour
1 small onion chopped
bunch of spinach chopped
bunch of kale chopped
1 spring onion chopped
bunch of cilantro chopped
1/2 tsp turmeric powder
1/4 tsp carom seeds-nigella seeds
1 tsp chaat masala powder
water
salt to taste
chopped green chillies and red chilli powder ( if you want it hot; I personally like it mild)

Spinach Kadhi

4 tbs besan/ chickpea flour
1 1/2 cup yogurt/dahi
1/2 teaspoon panchforan
1 tsp turmeric powder
1 tsp cumin powder
1 small onion chopped
1-2 garlic clove chopped ( I don’t like the taste of ginger in Kadhi; you can add if you like)
2 cups chopped spinach
salt to taste
Oil

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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Spinach Kadhi Pakoda

Spinach Kadhi Pakoda

Recipe details

Ingredients

𝗣𝗮𝗸𝗼𝗱𝗮𝘀 (𝙁𝙧𝙞𝙩𝙩𝙚𝙧𝙨)

Spinach Kadhi

Instructions

𝗣𝗮𝗸𝗼𝗱𝗮𝘀 (𝙁𝙧𝙞𝙩𝙩𝙚𝙧𝙨)

Spinach Kadhi

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Spinach Kadhi Pakoda

Spinach Kadhi Pakoda

Recipe details

Ingredients

𝗣𝗮𝗸𝗼𝗱𝗮𝘀 (𝙁𝙧𝙞𝙩𝙩𝙚𝙧𝙨)

Spinach Kadhi

Instructions

𝗣𝗮𝗸𝗼𝗱𝗮𝘀 (𝙁𝙧𝙞𝙩𝙩𝙚𝙧𝙨)

Spinach Kadhi

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