Steaming buttermilk with spices and spinach dumplings.
Cuisine: North Indian
Time required: 50 minutes
Ingredients:
For the Kadhi:
2 Bowls of Buttermilk
2tbsp Besan / Gram flour
1tsp Chili powder
½ tsp turmeric powder
1tbsp Oil or Ghee / Clarified Butter
1 Potato, cut into thin roundels
1 Onion, cut into roundels
2 Bay leaves
1tsp Mustard Seeds
1tsp Jeera / Cumin Seeds
Few Curry leaves
½ tsp Hing / Asafoetida
½ tsp Turmeric Powder
¼ tsp Chilli powder
¼ tsp Cinnamon powder
¼ tsp Pepper powder
½ tsp Sugar
Salt to taste
For the Pakodi:
1 Cup Gram flour
1 small bunch Spinach, washed and Chopped finely
1 Onion, Chopped finely
1” Ginger, Chopped finely
3 Green Chilies, Chopped finely
Oil for deep frying
Salt to taste
Method:
Deep fry Onion roundels until crisp and keep it aside.
Boil Potato roundels until cooked and keep it aside.
For the Pakodi:
Mix Gram Flour, Spinach, Ginger, Salt, and Green Chilies in a bowl.
Add few spoons of water and mix to Pakora batter consistency. Shape into small balls and deep fry until brown.
Remove on a kitchen towel and leave it aside.
For the Kadhi:
Mix Besan flour in 4tbsp water and keep it aside. Heat Ghee or Oil in a kadai, add Bay leaves, Mustard seeds and when they splutter, add Jeera, Turmeric Powder, Curry leaves, and Hing.
Add Butter milk and let it cook for a minute. Add Besan paste and mix well. Simmer for 3 minutes.
Add Salt, Sugar, Pepper Powder, Cinnamon Powder, and Chili Powder. Add the Pakoras and mix well.
Remove to a serving bowl.
Serve hot with your choice of Indian Bread and Rice.
