My Food Spree - Storytelling Through Food!

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.

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 🍽