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Pakoda Kadhi



Pakoda
Gramflour- 4 tbsp
Water- 1 cup
Spinach leaves (chopped) - ½ cup
Ginger-1/2 inch
garlic- 3
Green chilli- 1
Onion- 1
Salt- to taste
Oil- to fry

Kadhi
Besan- ½ cup
Thick Curd- ¾ cup
Water- ¾ cup
(If curd is not very thick, reduce the amount of water)
Ginger- 1 inch
Chilli – 1
Chilli powder- 1 tsp
Dry red chilli- 2
Fennel seed- ½ tsp
Asafoetida (hing) pd- a pinch
Fenugreek (Methi) seeds- ¼ tsp
Mustard seeds- 1 tsp
Salt- to taste
Oil- 1 tsp
Coriander leaves- to garnish

PAKODA
Chop the onion. Crush together the garlic, ginger and green chilli.
Mix together the spinach leaves and all other ingredients for the pakodas except the oil.
Mix together to make a drop-consistency batter.
Heat the oil and fry the pakodas.
Strain and keep aside.

KADHI
Crush together the ginger and green chilli.
In a bowl, mix the gramflour, salt, asafetida, crushed ginger-chilli, chilli powder, curd and water.
Whisk together to get rid of any lumps.
In a pan, heat oil. Add the mustard seeds and red chillies.
When mustard seeds splutter, add the fenugreek seeds and stir. You can add a pinch of asafetida here.
Add the gramflour mix, add in fennel seeds and let it boil.
When it starts boiling, add the pakodas and let it cook for about 3-5 minutes taking care that they don’t start breaking.
Garnish with coriander leaves.
Serve hot with rice, parantha or rotis.

Sumi says: IOf you do not have spinach leaves, you can use 2 finely chopped potaoes or onions and finely chopped coriander leaves.
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