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Himachali Kadhi Pakoda | कभी न खाया होगा ऐसा कढ़ी पकौडा | unique Pakoda कढ़ी | Chef Ranveer Brar

Himachali Kadhi Pakoda | कभी न खाया होगा ऐसा कढ़ी पकौडा | unique Pakoda कढ़ी | Chef Ranveer Brar

Name: Himachali Kadhi Pakoda | कभी न खाया होगा ऐसा कढ़ी पकौडा | unique Pakoda कढ़ी | Chef Ranveer Brar
Prep time: PT10-15M
Cook time: PT20-25M
Total time: PT35-40M
Yield: 2-4
Cuisine: Indian
Ingredients: Curd; gram flour; Palak

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Himachali Kadhi Pakoda – हल्की, स्वादिष्ट और aromatic पहाड़ी कढ़ी जिसमें crispy पालक पकौड़े डालकर बनाया जाता है एक perfect comfort food।

Prep Time: 10-15 minutes Cook Time: 20-25 minutes

Total Time 35-40 minutes

Servings: 2-4

Cuisine: Indian

Himachali Kadhi Pakoda | कभी न खाया होगा ऐसा कढ़ी पकौडा | unique Pakoda कढ़ी | Chef Ranveer Brar Recipe - Ranveer Brar

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.