Its a family treasured recipe which is often made at our home since ages, sometimes with pakora or without pakora but it tastes equally yummy and in our family we all love our kadhis.
The process of making kadhi changes according to region. Punjabi kadhi is thicker and creamier than the other regions kadhi as other regions kadhi used to be slightly thinner in consistency. For creamier consistency the curd used in kadhi should be made from full cream milk.
Thesedays people avoid eating too much oil so I shallow fried my spinach pakora but you can bake it too. I have tried baked pakora but didn`t get the same flavor so I prefer to shallow fry my pakora.
Here I didn`t add garam masala to my kadhi pakora recipe because I like it without garam masala if you want you can add it.
Preparation Time:- 45 minutes
Servings:- 4-5
Method:-
For Kadhi mixture:-
Besan- 50 grams or 8 tablespoons
Sour full fat curd- 400 grams or 2 cups
Water- 4 cups
Red chilly powder- 1/2 tablespoon
Turmeric powder- 1/2 tablespoon
Asafoetida- 1 pinch
Salt- 1 tablespoon
For spinach pakora:-
Spinach- 150 grams
besan- 150 grams or 1 cup
turmeric powder- 1/2 tsp
salt- 1/2 teaspoon
carom seeds- 1/2 teaspoon
For Tadka:-
Onion- 1 medium size(chopped)
Ginger- 1 tablespoon(chopped)
Garlic- 1 tablespoon(chopped)
Cumin seeds- 1/2 teaspoon
Coriander seeds- 1/2 teaspoon
Mustard seeds- 1/2 teaspoon
Dry red chilly- 2
Asafoetida- 1 pinch
Curry leaves- 8-10
The process of making kadhi changes according to region. Punjabi kadhi is thicker and creamier than the other regions kadhi as other regions kadhi used to be slightly thinner in consistency. For creamier consistency the curd used in kadhi should be made from full cream milk.
Thesedays people avoid eating too much oil so I shallow fried my spinach pakora but you can bake it too. I have tried baked pakora but didn`t get the same flavor so I prefer to shallow fry my pakora.
Here I didn`t add garam masala to my kadhi pakora recipe because I like it without garam masala if you want you can add it.
Preparation Time:- 45 minutes
Servings:- 4-5
Method:-
For Kadhi mixture:-
Besan- 50 grams or 8 tablespoons
Sour full fat curd- 400 grams or 2 cups
Water- 4 cups
Red chilly powder- 1/2 tablespoon
Turmeric powder- 1/2 tablespoon
Asafoetida- 1 pinch
Salt- 1 tablespoon
For spinach pakora:-
Spinach- 150 grams
besan- 150 grams or 1 cup
turmeric powder- 1/2 tsp
salt- 1/2 teaspoon
carom seeds- 1/2 teaspoon
For Tadka:-
Onion- 1 medium size(chopped)
Ginger- 1 tablespoon(chopped)
Garlic- 1 tablespoon(chopped)
Cumin seeds- 1/2 teaspoon
Coriander seeds- 1/2 teaspoon
Mustard seeds- 1/2 teaspoon
Dry red chilly- 2
Asafoetida- 1 pinch
Curry leaves- 8-10
Method
- In a big bowl take washed and finely chopped spinach, besan or gram flour, turmeric powder, salt, carom seeds and oil.
- With the help of water make very thick batter by adding small quantities at a time.
- Heat oil in a fry pan over medium heat, take spoonful of batter and put it in the oil.
- Drop 6- 7 pakoras in single batch .
- Fry them untill medium brown and crispy.
- Take-out pakoras from pan and put it on kitchen paper napkin, follow the same process for all the pakoras.
For kadhi
- In a big bowl take curd , gram flour, turmeric powder, chilly powder and salt. Now add 4 cups of water and form a smooth batter with the help of a whisker. Ensure that there are no lumps in the batter.
- Heat mustard oil in a deep pan over medium flame. Add cumin and mustard seeds and dry red chilly, when they crackle add corriander seeds and curry leaves and a pinch of asafetida.
- Now add ginger and garlic and saute for 20- 30 seconds and add chopped onion.
- Let the onion turn golden then add prepared kadhi batter and mix well.
- Cook on flame for 8- 10 minutes or till boil, stir occasionally in between.
- If mixture becomes too thick then add some more water and cook for another 3 to 4 minutes.
- Add pakoras to kadhi mix well and cook for another 3 to 4 minutes.
- Turn off the flame , garnish with freshly chopped coriander leaves .
- Serve with hot rice or roti.
