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PALAK PAKODI KADHI Recipe | | Main Course Recipe by MANALI |
| | INGREDIENTS | FOR THE PALAK PAKODIS:
1 CUP SPINACH LEAVES, CHOPPED
1/4 CUP BESAN
1/2 TEASPOON CHILLI POWDER
1/2 TEASPOONS JEERA
A PINCH SODA BI-CARBONATE
1 TABLESPOON OIL
SALT TO TASTE
FOR THE KADHI:
1 CUP CURD
2 TABLESPOONS BESAN
1 TEASPOON JEERA
2 GREEN CHILLIES, SLIT
6 CURRY LEAVES
1/4 CUP ONIONS, SLICED
A PINCH ASAFOETIDA (HING)
2 CLOVES GARLIC, FINELY CHOPPED
1/4 TEASPOON TURMERIC POWDER
1 TABLESPOON OIL
SALT TO TASTE. | | METHOD | FOR THE PALAK PAKODIS:
MIX THE SPINACH LEAVES, BESAN, CHILLI POWDER, JEERA, SODA BI-CARB, OIL AND SALT IN A BOWL AND MIX WELL, USING A LITTLE WATER TO MAKE SOFT DOUGH.
DIVIDE INTO 12 EQUAL PORTIONS AND SHAPE INTO EVEN-SIZED ROUNDS, USING WET HANDS.
GREASE A MICROWAVE SAFE PLATE AND PLACE THE PAKODIS ON THE PALTE AND MICROWAVE ON HIGH FOR 45 SECONDS. REMOVE AND KEEP ASIDE.
FOR THE KADHI:
MIX THE CURDS AND BESAN IN A BOWL. KEEP ASIDE.
HEAT OIL ADD JEERA, GREEN CHILLIES AND CURRY LEAVES AND STIR FOR 2 MINS.
THEN ADD ONIONS, HING, GARLIC AND STIR FOR 2 MINS.
ADD THE CURD AND BESAN MIXTURE, TURMERIC POWDER, SALT, AND 1 AND HALF CUPS OF WATER AND STIR FOR 4-5 MINS.
THEN FINALLY ADD THE PAKODIS TO THE KADHI AND SERVE HOT WITH STEAMED RICE.
NON-FRIED SPINACH DUMPLINGS SIMMERED IN A MILDLY SPICED YOGHURT CURRY. |
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