The name says it all – Healthy Punjabi Kadhi with non-fried pakoras. This recipe needs no explanation – a staple food in every household. Wanted to create a healthy yet delicious kadhi for my family, so took a break from the classic version (deep fried pakodas) and choose to test my all-time- favorite APPE PAN to prepare healthy pakodas. This recipe will probably be my go-to recipe from now on.
Not only were these pakodas delicious and crispy they were super soft and soaked up well. Instead of curd, buttermilk can be used to prepare kadhi. Whisk besan and curd to form a smooth batter, do not over beat or else curd will turn into butter. Make sure there are no lumps in the kadhi.
While kadhi is boiling don’t forget to place a wooden spoon over your pan – read more on this tip. Had a lot of kadhi spills in the past but now this tip is a life saver and comes in really handy. Hosting a dinner party- prepare these pakodas well in advance and toss them in the kadhi just before serving and give it a final boil. After adding pakodas, kadhi may become thick – no worries add 1/4 cup of water and adjust your seasonings.
While preparing tadka/tempering play along with the ingredients. I prefer to flavor kadhi with garlic but if not a garlic fan you can choose to leave that out. Taste your kadhi before adding Amchur powder,because if sour curd or buttermilk was used to prepare kadhi then kadhi would have that sour aftertaste and adding amchur powder will make it more tangy.
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Healthy Punjabi Kadhi with non-fried pakoras
FOR PAKODA - MAKES 12-15 PAKODAS
- 1 cup Besan
- 1 cup Chopped Spinach leaves
- 1 medium Sliced Onions
- 2 tablespoon Red chili powder
- 2 teaspoon Kastoori methi/ dried fenugreek leaves
- Salt to taste
- 2 tablespoon Oil
FOR TADKA (TEMPERING)
- Assemble all the ingredients for kadhi.
- In a big bowl combine curd, besan, salt and turmeric. Whisk it well till it looks like a smooth batter. Blend thoroughly and make sure there are no lumps in the kadhi. Do not overdo (whisk) the curd as it will result into butter.
- Add water and set it aside. Heat oil in a kadhai and add fenugreek seeds and as they start to sputter pour in kadhi mixture, mix and lower the flame. Allow it to simmer on medium low flame. Make sure to keep a wooden spoon over it to avoid spills. (see link above)
- Meanwhile let's prepare pakodas for the kadhi.
- Clean, wash and chop Spinach leaves.
- In a bowl combine chopped spinach with sliced onions, besan and spices.
- Add water slowly to make a thick batter. The batter should not be too watery.
- Heat and grease an appe pan.
- Drop 1 tablespoon batter in each depression...
- Cover and cook for 2-3 minutes on low flame.
- Uncover, turn the pakodas, cover and cook again from the other side for 2-3 minutes.
- Crispy appe pan pakodas are ready. In between keep checking on the boiling kadhi.
- If frying the pakoras - Heat oil in a kadhai, when hot add pakoda batter in hot oil and deep fry at medium heat until crisp and brown.
- Boil kadhi for 20-30 minutes. Once done add in the pakodas and mix. Cover and let the pakodas soak in hot kadhi for 10 minutes. Take it off the flame.
- Assemble ingredients for tempering.
- In a pan heat oil/ghee. Add cumin seeds and whole red chilies. Once cumin seeds start to sputter add in chopped garlic and saute till it changes its color to light pink. Stir in chopped onions.
- Saute till onions are translucent. Add in all the spices except amchur powder and mix.
- Pour this hot tadka over kadhi, adjust seasoning and if using amchur powder, mix in now.
- If kadhi is too thick at this point, add 1/4 cup of water and mix. Adjust seasonings.
- Serve hot with steamed rice.