Palak Onion Kadhi Pakora Recipe
A vegetarian Punjabi recipe with gram flour (besan), spinach - finely chopped, onion - chopped. Ready in 40 min, serves 4.
Curated byHarpreet Singh🇮🇳
Instructions
26 steps- 1
To begin making the Palak Onion Kadhi Pakora Recipe, we will make the pakoras first
onion - chopped(1) - 2
*Method for Pakora'sCombine all the ingredients for the palak pakora in a large bowl
- 3
Add very little water to make a thick batter
-1/ lukewarm water(2 cups) - 4
Heat the kuzhi paniyaram pan on medium heat; add a teaspoon of oil into each of the cavities and drop a spoon of the pakora batter into the cavity
- 5
Cover the pan and steam cook the pakora's until you notice the top has steamed
- 6
Once the top has steamed, flip them over to cook on the other side
- 7
Continue to cook on medium heat until the pakoras has cooked through from the inside and have a golden brown color
- 8
Proceed the same way with the remaining pakora batter and keep them aside
- 9
*Method for the Punjabi KadhiWhisk the yogurt, gram flour, water, asafoetida, chilli powder, turmeric powder, coriander powder, garam masala powder and salt until well blended
gram flour (besan)(1/2 cup)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)green chilli - chopped(1)enos fruit salt(1/2 teaspoon)gram flour (besan)(3/4 cup)-1/ lukewarm water(2 cups)turmeric powder (haldi)(1 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1/2 teaspoon)pinch asafoetida (hing)(1)salt - to tastegreen chilli - slit(1)coriander (dhania) leaves - fewsalt - to taste - 10
Add the water and whisk more until well blended
-1/ lukewarm water(2 cups) - 11
Place the kadhi in a saucepan, on medium high heat and allow it to come to a brisk boil
- 12
Keep whisking it continuously while it is on heat, as this will help the yogurt and the spices along with gram flour come together into a creamy texture
gram flour (besan)(1/2 cup)gram flour (besan)(3/4 cup) - 13
Allow the kadhi to boil briskly for about 3 to 4 minutes, then turn the heat to low and simmer for another 5 minutes
- 14
The simmering process helps the kadhi get the flavors of the spices and the gram flour
gram flour (besan)(1/2 cup)gram flour (besan)(3/4 cup) - 15
It will thicken slightly and attain a smooth creamy consistency and it will have a shine to it
- 16
Towards the end of the simmering process, add in the spinach pakora's
spinach - finely chopped(50 grams) - 17
We will proceed to make the seasoning for the Khadi
- 18
Heat ghee in a large sauce pan; add cumin seeds, mustard seeds, cinnamon stick and the whole red chillies
red chilli powder(1/2 teaspoon)green chilli - chopped(1)red chilli powder(1/2 teaspoon)cumin seeds (jeera)(1/4 teaspoon)green chilli - slit(1)ghee(1 tablespoon) - 19
Allow them to crackle
- 20
Add the onions and ginger and saute until onions turn golden and tender
onion - chopped(1) - 21
Finally, stir in the curry leaves and pour the seasoning mixture into the simmering Kadhi
sprig curry leaves(1)coriander (dhania) leaves - few - 22
Note: The Kadhi will thicken as the Pakora simmers in the yogurt curry, so once again adjust the thickness by adding little or more water as required and adjust to the consistency you like
sunflower oil - as required-1/ lukewarm water(2 cups)sprig curry leaves(1) - 23
Check the salt and spice levels and adjust to suit your taste
enos fruit salt(1/2 teaspoon)salt - to tastesalt - to taste - 24
Transfer the Palak Kadhi Pakora to the serving bowl
- 25
Garnish with chopped coriander leaves
spinach - finely chopped(50 grams)onion - chopped(1)green chilli - chopped(1)coriander powder (dhania)(1/2 teaspoon)sprig curry leaves(1)coriander (dhania) leaves - few - 26
Serve the Palak Onion Kadhi Pakora along with Phulka, Bhindi Masala Recipe (Bhindi Tamatar Ki Sabzi) and Bean Sprout & Corn Salad Recipe
onion - chopped(1)garam masala powder(1/2 teaspoon)
Rate this recipe
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Palak Onion Kadhi Pakora Recipe
A vegetarian Punjabi recipe with gram flour (besan), spinach - finely chopped, onion - chopped. Ready in 40 min, serves 4.
Curated byHarpreet Singh🇮🇳
Estimated Nutrition Highlights
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Scale the servings dynamically to update the ingredient checklist counts.
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Directions
26 steps- 1
To begin making the Palak Onion Kadhi Pakora Recipe, we will make the pakoras first
onion - chopped(1) - 2
*Method for Pakora'sCombine all the ingredients for the palak pakora in a large bowl
- 3
Add very little water to make a thick batter
-1/ lukewarm water(2 cups) - 4
Heat the kuzhi paniyaram pan on medium heat; add a teaspoon of oil into each of the cavities and drop a spoon of the pakora batter into the cavity
- 5
Cover the pan and steam cook the pakora's until you notice the top has steamed
- 6
Once the top has steamed, flip them over to cook on the other side
- 7
Continue to cook on medium heat until the pakoras has cooked through from the inside and have a golden brown color
- 8
Proceed the same way with the remaining pakora batter and keep them aside
- 9
*Method for the Punjabi KadhiWhisk the yogurt, gram flour, water, asafoetida, chilli powder, turmeric powder, coriander powder, garam masala powder and salt until well blended
gram flour (besan)(1/2 cup)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)green chilli - chopped(1)enos fruit salt(1/2 teaspoon)gram flour (besan)(3/4 cup)-1/ lukewarm water(2 cups)turmeric powder (haldi)(1 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1/2 teaspoon)pinch asafoetida (hing)(1)salt - to tastegreen chilli - slit(1)coriander (dhania) leaves - fewsalt - to taste - 10
Add the water and whisk more until well blended
-1/ lukewarm water(2 cups) - 11
Place the kadhi in a saucepan, on medium high heat and allow it to come to a brisk boil
- 12
Keep whisking it continuously while it is on heat, as this will help the yogurt and the spices along with gram flour come together into a creamy texture
gram flour (besan)(1/2 cup)gram flour (besan)(3/4 cup) - 13
Allow the kadhi to boil briskly for about 3 to 4 minutes, then turn the heat to low and simmer for another 5 minutes
- 14
The simmering process helps the kadhi get the flavors of the spices and the gram flour
gram flour (besan)(1/2 cup)gram flour (besan)(3/4 cup) - 15
It will thicken slightly and attain a smooth creamy consistency and it will have a shine to it
- 16
Towards the end of the simmering process, add in the spinach pakora's
spinach - finely chopped(50 grams) - 17
We will proceed to make the seasoning for the Khadi
- 18
Heat ghee in a large sauce pan; add cumin seeds, mustard seeds, cinnamon stick and the whole red chillies
red chilli powder(1/2 teaspoon)green chilli - chopped(1)red chilli powder(1/2 teaspoon)cumin seeds (jeera)(1/4 teaspoon)green chilli - slit(1)ghee(1 tablespoon) - 19
Allow them to crackle
- 20
Add the onions and ginger and saute until onions turn golden and tender
onion - chopped(1) - 21
Finally, stir in the curry leaves and pour the seasoning mixture into the simmering Kadhi
sprig curry leaves(1)coriander (dhania) leaves - few - 22
Note: The Kadhi will thicken as the Pakora simmers in the yogurt curry, so once again adjust the thickness by adding little or more water as required and adjust to the consistency you like
sunflower oil - as required-1/ lukewarm water(2 cups)sprig curry leaves(1) - 23
Check the salt and spice levels and adjust to suit your taste
enos fruit salt(1/2 teaspoon)salt - to tastesalt - to taste - 24
Transfer the Palak Kadhi Pakora to the serving bowl
- 25
Garnish with chopped coriander leaves
spinach - finely chopped(50 grams)onion - chopped(1)green chilli - chopped(1)coriander powder (dhania)(1/2 teaspoon)sprig curry leaves(1)coriander (dhania) leaves - few - 26
Serve the Palak Onion Kadhi Pakora along with Phulka, Bhindi Masala Recipe (Bhindi Tamatar Ki Sabzi) and Bean Sprout & Corn Salad Recipe
onion - chopped(1)garam masala powder(1/2 teaspoon)
Rate this recipe
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