LAUKI PALAK PAKODA KADHI
A tangy and flavorful Punjabi lauki palak Kadhi Pakora has deep fried pakoras (fritters) dunked in a tangy yogurt based curry. Tastes best served with warm rice or roti's
Servings: 4
Calories: 394kcal
Equipment
- Wok
Ingredients
For Kadhi (yogurt based gravy)
- 1½ cups Full fat sour curd
- ¼ cup Sour cream optional, add to make extra tangy
- 3 cups Water
- ⅓ cup Chickpea flour/Besan
- ½ tsp Red chilli powder
- ½ tsp Turmeric powder
- Salt to taste
- ½ tsp Garam masala
- ¼ tsp Jeera powder / Cumin powder
- ¼ tsp Coriander powder
- 1 pinch Asafoetida / Hing
For Pakoras
- 1 cup Chickpea flour/Besan
- ½ cup Onion thinly sliced
- ½ cup Bottle gourd peeled, grated and strained
- ½ cup Spinach finely chopped
- 2 tbsp Cilantro finely chopped
- ½ tsp Turmeric powder
- 1 tsp Red chilli powder
- ½ tsp Carom seeds / Ajwain
- Salt to taste
- ½ tsp Ginger garlic paste
- ¼ cup Water adjust as required
For tempering Kadhi
- 2 tbsp Mustard oil recommended
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- ½ tsp Fenugreek seeds
- 2 Whole dry red chillies
- 1 pinch Asafoetida
- 1 sprig Curry leaves
- ¼ cup Cilantro finely chopped
- 1 tsp Ginger finely chopped
Instructions
Prepping for Kadhi
- In a mixing bowl, add sour curd , sour cream and Whisk it till smooth.
- Add chickpea flour, red chilli powder, turmeric powder, garam masala powder, coriander powder, cumin powder and 1 tsp salt to the whisked curd. Whisk and mix everything again.
- Add water and whisk and mix very well to make a smooth mixture and make sure there are no lumps. If there are lumps, then break them with a wired whisk or a spatula or with your fingers and keep aside.
Making Pakoras
- Take the chickpea flour/besan in a bowl and add ajwain/carom seeds, turmeric powder, red chili powder, ginger garlic paste and salt as required.
- Add in thinly sliced onions, grated and squeezed out bottle gourd, chopped cilantro, chopped spinach and give everything a good mix.
- Gradually add in water one tbsp at a time as required to make a thick batter.
- Heat oil in a wok/kadai for deep frying and once it's hot, With a spoon or with your hands drop the pakora batter in the oil.
- When the pakoras are partly cooked, then keep turning over and fry on all sides till the pakoras are crisp and golden.
- Remove the fried pakoras and place them on a kitchen paper towel so that extra oil is absorbed.
- Fry in batches for better results and keep them aside until we start making the kadhi.
Making Kadhi pakora
- In another wok / kadai, heat 2 tbsp mustard oil and once its hot add in mustard seeds, cumin seeds and let it splutter.
- Then add in fenugreek seeds, asafoetida, torn red chillies , chopped ginger, curry leaves and fry for a minute.
- Now lower the flame and slowly add in yogurt mixture we made earlier while keep stirring continuously to avoid the splitting of yogurt.
- Increase the flame to medium flame and bring the yogurt mixture to a boil. Keep on stirring often so that it doesn't stick to the bottom.
- After the kadhi has come to a boil, then lower the flame, add in pakoras (fritters) and simmer the kadhi for more 6 to 7 minutes. The kadhi will thicken.
- Finally add in chopped cilantro and Serve the kadhi pakora with steamed rice or roti's, topped with few teaspoonfuls of ghee.
