Kadhi Pakora de Calabacín y Espinacas

Ingredientes

• 1 1/2 cups Full fat sour curd
• 1/4 cup Sour cream (optional, add to make extra tangy)
• 3 cups Water
• 1/3 cup Chickpea flour/Besan
• 1/2 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• Salt (to taste)
• 1/2 tsp Garam masala
• 1/4 tsp Jeera powder / Cumin powder
• 1/4 tsp Coriander powder
• 1 pinch Asafoetida / Hing
• 1 cup Chickpea flour/Besan
• 1/2 cup Onion (thinly sliced)
• 1/2 cup Bottle gourd (peeled, grated and strained)
• 1/2 cup Spinach (finely chopped)
• 2 tbsp Cilantro (finely chopped)
• 1/2 tsp Turmeric powder
• 1 tsp Red chilli powder
• 1/2 tsp Carom seeds / Ajwain
• Salt (to taste)
• 1/2 tsp Ginger garlic paste
• 1/4 cup Water (adjust as required)
• 2 tbsp Mustard oil (recommended)
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/2 tsp Fenugreek seeds
• 2 Whole dry red chillies
• 1 pinch Asafoetida
• 1 sprig Curry leaves
• 1/4 cup Cilantro (finely chopped)
• 1 tsp Ginger (finely chopped)

Preparación

1. 1

   --- Prepping for Kadhi ---

2. 2

   In a mixing bowl, add sour curd , sour cream and Whisk it till smooth.

3. 3

   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.

4. 4

   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.

5. 5

   --- Making Pakoras ---

6. 6

   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.

7. 7

   Add in thinly sliced onions, grated and squeezed out bottle gourd, chopped cilantro, chopped spinach and give everything a good mix.

8. 8

   Gradually add in water one tbsp at a time as required to make a thick batter.

9. 9

   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.

10. 10

    When the pakoras are partly cooked, then keep turning over and fry on all sides till the pakoras are crisp and golden.

11. 11

    Remove the fried pakoras and place them on a kitchen paper towel so that extra oil is absorbed.

12. 12

    Fry in batches for better results and keep them aside until we start making the kadhi.

13. 13

    --- Making Kadhi pakora ---

14. 14

    In another wok / kadai, heat 2 tbsp mustard oil and once its hot add in mustard seeds, cumin seeds and let it splutter.

15. 15

    Then add in fenugreek seeds, asafoetida, torn red chillies , chopped ginger, curry leaves and fry for a minute.

16. 16

    Now lower the flame and slowly add in yogurt mixture we made earlier while keep stirring continuously to avoid the splitting of yogurt.

17. 17

    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.

18. 18

    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.

19. 19

    Finally add in chopped cilantro and Serve the kadhi pakora with steamed rice or roti's, topped with few teaspoonfuls of ghee.