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Punjabi style Palak Kadhi Pakoda|तड़के वाली स्पेशल पंजाबी पालक कढ़ी पकोड़ा|Arpita's Space

109 views · Published 18 July 2018 · 8:22 · Indexed 4 November 2026

Channel: Arpita's Space · 2018 · Howto & Style

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In this video, learn how to make traditional style Kadhi palak pakoda. The oil free pakodas, and addition of paalak(spinach), makes this dish very healthy!!


********INGREDIENTS********

FOR PAKODA:

Gramflour(Besan) : 3 tbsp
Ginger : 1/2 inch(shredded)
Onion: 1/2 cup(finely chopped)
Green Chili : 1(finely chopped)
Asafoetida: 1/4 tsp
Roasted cumin pwdr : 1/4 tsp
Salt to taste
Red Chili pdwr : 1/2 tsp
Fennel powder : 1/2 tsp(optional)
Baking soda : 1/4 tsp
Water : 1/4 to 1/2 cup
Chaat Masala Pwdr : 1/2 tsp

FOR KADHI:

Gramflour(Besan) : 2 tsp
Green Chili : 1(finely chopped)
Ginger : 1/2 inch(shredded)
Spinach: 1/2 cup(finely chopped)
Curd : 1/2 to 3/4 cup
OR 
Buttermilk : 1/2 litre
Turmeric pwdr : 1/2 tsp
Cumin seeds : 1/2 tsp
Mustard Seeds : 1/2 tsp
Red Chili pwdr : 1/4 to 1/2 tsp
Salt to taste
Citric acid/ tatri/ nimbooo ka phool: a pinch
(optional, to give tangy taste)
**Keep the curd out of the fridge, 2-3 hours prior to making kadhi, in order to make it naturally sour.
Oil : 2 tsp(preferably mustard oil)
Water : 2 - 3 cups
(For thin consistency, use 2.5 cups of water
while for thick consistency, use only 2 cups)


FOR CHHONK/TADKA :

Ghee/oil: 1- 1.5 tsp
Curry Leaves(Kadhi patta): 5-6
Cloves: 2
Dry Red Chili(Whole): 1
Mustard Seeds(Rai) : 1/2 tsp
Cumin Seeds : 1/2 tsp
Fenugreek Seeds(MethiDaana) : 1 tsp
Asafoeitida : 1/2 tsp
Kashmiri Red chili powder : a pinch
(OPTIONAL) - only for color


******************************************************

Link to make homemade natural Organic Food Color, with all natural ingredients:
https://youtu.be/Iacn4NdRXQ0


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