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Ingredients: |
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Chop Green chillies- 3gms |
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Ginger,garlic paste- 20gms |
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Salt to taste |
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For Pakoras: |
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Besan- 250 gms |
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Onion - 100gms (chopped) |
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Spinach leaves- 100gms |
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Cumin - 5gms |
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ginger- 10gms |
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green chillies- 2gms |
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salt- to taste |
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red chilli pwdr- 5g |
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Fresh Coriander/cilantro- 30gms |
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oil for frying |
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Baking soda- a pinch |
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Method: |
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For Pakoras:
Mix all ingredients together, add a little water and make into a thick batter.
Heat oil and deep fry the batter taking a little at a time and leaving it in medium hot oil. Deep fry golden brown. |
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For Kadhi: |
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| 1. |
Beat the yoghurt well, add besan, turmeric and red chilli pwdr. Beat well. |
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Strain the mixture. You can add little water to thin it down. |
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| 2. |
Heat oil, add cumin, coriander seeds, ajwain, stir until they crackle. Add
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onion(optional), stir but do not brown. |
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Now add ginger garlic paste, green chillies and stir till a nice aroma |
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comes, do not burn, if need be add ½ cup water if the paste sticks to |
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bottom. |
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| 4. |
Now add the curd mixture and bring it to a boil, simmer for about an hour |
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or till speckles of oil float on top. |
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Now heat a little oil in a frying pan and add Dried red chillies and stir till |
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they crackle, temper the kadhi with these. |
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| 6. |
Add the Pakoras/dumplings and bring the Kadhi to a boil, Garnish with |
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fresh coriander/cilantro. |
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| 7. |
Serve hot with Steamed Rice. |
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