Spinach Kadhi Pakoda

Shweta Singh
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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Recipe details
  • 8  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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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
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 🍽