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Kadhi Pakora

Ingredients for Pakora

• 1 cup shredded spinach leaves
• 1/2 cup besan (gram flour)
• 1 tsp red chili powder
• 1 tsp turmeric powder
• Salt, as needed
• Pinch of carom seeds
• 1 tbsp oil
• Sufficient water to make a sticky mixture

Ingredients for Kadhi

• 2 cups yogurt
• 3 tbsp besan (gram flour)
• 1/2 cup water
• 2 tbsp ghee
• 1/2 tbsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp methi seeds (fenugreek seeds)
• Pinch of hing (asafoetida)
• 3-4 dried red chilies
• 2 chopped green chilies
• 2 tsp red chili powder
• 2 tsp kasuri methi (dried fenugreek leaves), emulsified in water
• 10-12 curry leaves
• 1 cup water
• 2 tsp turmeric powder
• Salt, as needed
• 1 tbsp jaggery powder
• Handful of chopped coriander leaves

Instructions

For Pakora:

1. In a bowl, combine 1 cup shredded spinach leaves, 1/2 cup besan, 1 tsp red chili powder, 1 tsp turmeric powder, salt as needed, a pinch of carom seeds, 1 tbsp oil, and sufficient water to make a sticky mixture.
2. Mix everything well and deep fry the mixture into small pakoras until golden brown.
3. Once done, take them out and drain the excess oil.

For Kadhi:

1. In a large bowl, add 2 cups of yogurt and 3 tbsp besan. Mix well until there are no lumps.
2. Add 1/2 cup water and mix into a batter.
3. In a kadhai (deep pan), heat 2 tbsp ghee. Add 1/2 tbsp coriander seeds, 2 tsp cumin seeds, 1 tsp methi seeds, a pinch of hing, 3-4 dried red chilies, and 2 chopped green chilies. Sauté until fragrant.
4. Add a mixture of 2 tsp red chili powder and 2 tsp kasuri methi emulsified in water.
5. Add 10-12 curry leaves and the prepared kadhi base.
6. Add 1 cup water and 2 tsp turmeric powder. Let it simmer.
7. Adjust the seasoning with salt and 1 tbsp jaggery powder. Finish with a handful of chopped coriander leaves.
8. Lastly, add the fried pakoras.

Serving:

1. Serve hot with jeera rice.