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Himachali Kadhi Pakoda | कभी न खाया होगा ऐसा कढ़ी पकौडा | unique Pakoda कढ़ी | Chef Ranveer Brar
Himachali Kadhi Pakoda – हल्की, स्वादिष्ट और aromatic पहाड़ी कढ़ी जिसमें crispy पालक पकौड़े डालकर बनाया जाता है एक perfect comfort food।
35-40 minutes
2-4
Ingredients
For Curd Mixture
- 2 cups Curd (beaten), दही
- 2 cups Water, पानी
- 2 heaped tbsp Gram flour, बेसन
- ½ tsp Turmeric powder, हल्दी पाउडर
- ¼ tsp Degi Red Chilli powder, देगी लाल मिर्च पाउडर
For Himachali Kadhi Pakoda
- 2-3 heaped tbsp Mustard oil, सरसों का ते
- 4-5 no. Fenugreek seeds, मेथी दाना
- 2-3 no. Dry Bedgi Red Chilli (broken into half) सूखी बेडगी लाल मिर्च
- 1 tsp Cumin seeds, जीरा
- 1 tbsp Coriander seeds (crushed), कुटे हुए धनिया के बीज
- 1 inch Ginger (peeled & finely chopped), अदरक
- 1 tbsp Tender Coriander stems (finely chopped) धनिया के डंठल
- Prepared Curd mixture, तैयार किया हुआ दही का मिश्रण
- 1 cup Water, पानी
- Salt to taste, नमक स्वादअनुसार
- Fried Palak Pakodas, तले हुए पकौड़े
- 1-2 tbsp Ghee, घी
For Palak Pakoda
- 1 small bunch Spinach leaves (cleaned, washed & chopped), पालक
- 1 tbsp Coriander seeds (crushed), कुटे हुए धनिया के बीज
- 1 ½ cups Gram flour, बेसन
- 2-3 heaped tbsp Curd (beaten), दही
- ¼ tsp Carom seeds, अजवाइन
- Salt to taste, नमक स्वादअनुसार
- ¼ tsp Asafoetida, हींग
- ½ tsp Degi Red Chilli powder, देगी लाल मिर्च पाउडर
- ½ tsp Turmeric powder, हल्दी पाउडर
- Water as required, पानी
Other Ingredients
- Oil for frying, तलने के लिए तेल
For Garnish
- Chilli Oil, मिर्च का तेल
- Coriander sprig, धनिया पत्ता
Process
For Curd Mixture
- In a bowl, add curd, water, gram flour, turmeric powder, degi red chilli powder and mix well.
- Keep it aside for further use.
For Himachali Kadhi Pakoda
- 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.
- Add prepared curd mixture, water, salt to taste and let it simmer for a while.
- Add fried palak pakoras and cook for another 2-3 minutes or until it’s cooked.
- Finish it with ghee and give it a good mix.
- Transfer it into the serving dish, garnish it with chilli oil and coriander sprig.
- Serve hot with steamed rice.
For Palak Pakoda
- 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.
- Heat oil in kadai, drop one by one pakodas into the oil and fry them until golden brown colour and gets crispy in texture.
- Transfer it into the absorbent paper and keep it aside for further use.
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