Palak Onion Kadhi Pakora Recipe

Step 1: To begin making the Palak Onion Kadhi Pakora Recipe, we will make the pakoras first

Step 2: *Method for Pakora'sCombine all the ingredients for the palak pakora in a large bowl

Step 3: Add very little water to make a thick batter

Step 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

Step 5: Cover the pan and steam cook the pakora's until you notice the top has steamed

Step 6: Once the top has steamed, flip them over to cook on the other side

Step 7: Continue to cook on medium heat until the pakoras has cooked through from the inside and have a golden brown color

Step 8: Proceed the same way with the remaining pakora batter and keep them aside

Step 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

Step 10: Add the water and whisk more until well blended

Step 11: Place the kadhi in a saucepan, on medium high heat and allow it to come to a brisk boil

Step 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

Step 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

Step 14: The simmering process helps the kadhi get the flavors of the spices and the gram flour

Step 15: It will thicken slightly and attain a smooth creamy consistency and it will have a shine to it

Step 16: Towards the end of the simmering process, add in the spinach pakora's

Step 17: We will proceed to make the seasoning for the Khadi

Step 18: Heat ghee in a large sauce pan; add cumin seeds, mustard seeds, cinnamon stick and the whole red chillies

Step 19: Allow them to crackle

Step 20: Add the onions and ginger and saute until onions turn golden and tender

Step 21: Finally, stir in the curry leaves and pour the seasoning mixture into the simmering Kadhi

Step 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

Step 23: Check the salt and spice levels and adjust to suit your taste

Step 24: Transfer the Palak Kadhi Pakora to the serving bowl

Step 25: Garnish with chopped coriander leaves

Step 26: Serve the Palak Onion Kadhi Pakora along with Phulka, Bhindi Masala Recipe (Bhindi Tamatar Ki Sabzi) and Bean Sprout & Corn Salad Recipe