Palak Onion Kadhi Pakora Recipe
Palak Onion Kadhi Pakora Recipe is a yogurt based kadhi cooked along with spinach and crispy onion pakoras. A classic dish made in many Indian households, our version here includes pakoras made of palak and onion. Serve it along with steamed rice.
Palak Onion Kadhi Pakora Recipe is a spiced up yogurt based curry cooked along with spinach and crispy onion pakoras. It is considered as a classic dish from North India and Punjab where the yogurt is simmered along with chillies, ginger and coriander and delicious spinach pan fried dumplings (pakora). At home, we serve the Kadhi Pakora most often along with hot steamed rice or Tawa Paratha.
The traditional recipe calls for frying the pakoras, but in this recipe, I have made them healthier by pan frying them using a Kuzhi Paniyaram Pan.
If you are looking for more Kadhi Recipes here are some :
Ingredients For the Spinach Pakoras
- 1/2 cup Gram flour (besan)
- 50 grams Spinach , finely chopped
- 1 Onion , chopped
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 Green Chilli , chopped
- 1/2 teaspoon Enos fruit salt
- Sunflower Oil , as required, for pan frying Ingredients For the Punjabi Kadhi
- 3/4 cup Gram flour (besan)
- 1 cup Hung Curd (Greek Yogurt)
- 2-1/2 cups Lukewarm Water
- 1 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Garam masala powder
- 1 pinch Asafoetida (hing)
- Salt , to taste Ingredients for seasoning
- 1/4 teaspoon Cumin seeds (Jeera)
- 1 Green Chilli , slit
- 1 sprig Curry leaves
- 1 tablespoon Ghee
- Coriander (Dhania) Leaves , few, chopped
- Salt , to taste
How to make Palak Onion Kadhi Pakora Recipe
To begin making the Palak Onion Kadhi Pakora Recipe, we will make the pakoras first.
*Method for Pakora's
Combine all the ingredients for the palak pakora in a large bowl. Add very little water to make a thick batter.
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. Cover the pan and steam cook the pakora's until you notice the top has steamed.
Once the top has steamed, flip them over to cook on the other side. Continue to cook on medium heat until the pakoras has cooked through from the inside and have a golden brown color. Proceed the same way with the remaining pakora batter and keep them aside.
*Method for the Punjabi Kadhi
Whisk the yogurt, gram flour, water, asafoetida, chilli powder, turmeric powder, coriander powder, garam masala powder and salt until well blended. Add the water and whisk more until well blended. Place the kadhi in a saucepan, on medium high heat and allow it to come to a brisk boil.
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. Allow the kadhi to boil briskly for about 3 to 4 minutes, then turn the heat to low and simmer for another 5 minutes.
The simmering process helps the kadhi get the flavors of the spices and the gram flour. It will thicken slightly and attain a smooth creamy consistency and it will have a shine to it.
Towards the end of the simmering process, add in the spinach pakora's. We will proceed to make the seasoning for the Khadi.
Heat ghee in a large sauce pan; add cumin seeds, mustard seeds, cinnamon stick and the whole red chillies. Allow them to crackle. Add the onions and ginger and saute until onions turn golden and tender. Finally, stir in the curry leaves and pour the seasoning mixture into the simmering Kadhi.
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. Check the salt and spice levels and adjust to suit your taste.
Transfer the Palak Kadhi Pakora to the serving bowl. Garnish with chopped coriander leaves.