Himachali Kadhi Pakoda | You might have never eaten such Kadhi Pakoda | Unique Pakoda Kadhi | Chef Ranveer Brar

Ingredients

• 2 cup Curd (beaten), curd (yogurt)
• 2 cup Water
• 2 heaped tbsp Gram flour, gram flour
• ½ tsp Turmeric powder
• ¼ tsp Degi Red Chilli powder
• 2-3 heaped tbsp Mustard oil
• 4-5 no. Fenugreek seeds, methi dana
• 2-3 no. Dry Bedgi Red Chilli (broken into half)
• 1 tsp Cumin seeds
• 1 tbsp Coriander seeds (crushed)
• 1 inch Ginger (peeled & finely chopped)
• 1 tbsp Tender Coriander stems (finely chopped)
• Prepared Curd mixture, prepared curd (yogurt) mixture
• 1 cup Water
• Salt to taste
• Fried Palak Pakodas
• 1-2 tbsp Ghee
• 1 small bunch Spinach leaves (cleaned, washed & chopped)
• 1 tbsp Coriander seeds (crushed)
• 1 ½ cup Gram flour
• 2-3 heaped tbsp Curd (beaten), curd (yogurt)
• ¼ tsp Carom seeds, Ajwain
• Salt to taste
• ¼ tsp Asafoetida, Asafoetida
• ½ tsp Degi Red Chilli powder
• ½ tsp Turmeric powder
• Water as required
• Oil for frying
• Chilli Oil
• Coriander sprig, coriander leaves

Steps

1. In a bowl, add curd, water, gram flour, turmeric powder, degi red chilli powder and mix well.
2. Keep it aside for further use.
3. In a handi, add mustard oil, once it becomes smoky hot, add fenugreek seeds, dry bedgi red chillies, cumin seeds, crushed coriander seeds, ginger, tender coriander stems and cook for a minute.
4. Add prepared curd mixture, water, salt to taste and let it simmer for a while.
5. Add fried palak pakoras and cook for another 2-3 minutes or until it’s cooked.
6. Finish it with ghee and give it a good mix.
7. Transfer it into the serving dish, garnish it with chilli oil and coriander sprig.
8. Serve hot with steamed rice.
9. In a bowl, add spinach, crushed coriander seeds, gram flour, curd, carom seeds, salt to taste, asafoetida, degi red chilli powder, turmeric powder, water as required and give it a good mix.
10. Heat oil in kadai, drop one by one pakodas into the oil and fry them until golden brown colour and gets crispy in texture.
11. Transfer it into the absorbent paper and keep it aside for further use.