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. Whe...
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