Steamed Palak Pakoda Kadhi Recipe
Ingredients
For the palak pakodas (makes 8 pakodas)
• ¾ cup blanched and chopped spinach (palak)
• ¼ cup besan (Bengal gram flour)
• ½ tsp chilli powder
• ½ tsp cumin seeds (jeera)
• A pinch of soda bi-carb
• 1 tsp oil
• Salt to taste
For the kadhi
• 1 cup low-fat yoghurt (dahi)
• 2 tbsp besan (Bengal gram flour)
• 1 tsp oil
• 1 tsp cumin seeds (jeera)
• A pinch of asafoetida (hing)
• 5 curry leaves (kadi patta)
• ½ cup sliced onions
• 1 tsp finely chopped garlic (lehsun)
• ¼ tsp turmeric powder (haldi)
• 1 tsp green chilli paste
• Salt to taste
Method
For the palak pakodas
• Combine all the ingredients in a deep bowl and knead into a soft dough without using any water.
• Divide the dough into 8 equal portions and shape each portion into a round ball.
• Arrange the pakodas on a sieve and steam in a steamer for 7 to 8 minutes. Keep aside.
For the kadhi
• Combine the yoghurt, besan and 1 cup of water in a deep bowl, mix well and keep aside.
• Heat the oil in a deep non-stick pan and add the cumin seeds.
• When the seeds crackle, add the asafoetida, curry leaves, onions and garlic and sauté on a medium flame for 2 minutes.
• Add the turmeric powder, green chilli paste, yoghurt-besan mixture and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously.
Just before serving, reheat the kadhi, add the palak pakodas to it, mix well and cook on a medium flame for 1 or 2 minutes.
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