Spinach and Paneer Pakora Recipe: Crispy Snacks for Tea Time

Enjoying hot kadhi has a special charm during the cold season. Instead of traditional kadhi made from lentil flour, you can prepare spinach kadhi. This recipe, which is made from yogurt, lentil flour, and fresh spinach, is not only tasty but also rich in nutrients.

Kadhi is an important part of Indian cuisine. Although you may have tried various types of kadhi, spinach kadhi can be a new discovery. If you haven't tried it yet, be sure to include it in your diet this winter. The combination of spinach with yogurt and lentil flour creates an incredible flavor. The aroma and taste are enhanced by adding fried garlic, green chili, and ghee.

You can serve this kadhi hot with flatbreads or rice. Below is a simple way to prepare palak kadhi and a list of necessary ingredients.

Palak Kadhi Recipe:

To begin, take a large bowl of yogurt. Add lentil flour, turmeric, and red chili powder to it, mixing thoroughly to ensure no lumps of lentil flour remain. Then, gradually add a little water to obtain a liquid solution.

After that, thoroughly wash the spinach leaves and chop them finely. Heat mustard seeds in a pan. Sauté cumin seeds, fenugreek, fennel, and asafoetida in them. Then add the chopped garlic and green chili and fry lightly. After this, add the chopped spinach and cook for a few minutes until it becomes soft.

When the spinach is well cooked, pour in the prepared yogurt and lentil flour mixture. Initially, stir the kadhi constantly so that the lentil flour does not stick to the bottom. After the kadhi boils, add salt to taste and reduce the heat. Cook the kadhi, stirring occasionally, for about 40-45 minutes until it thickens. When the kadhi reaches the desired consistency, turn off the stove.

To enhance the flavor of the kadhi, heat ghee in a small pan. Add cumin, curry leaves, dried red chili, and Kashmiri chili powder to it. As soon as the oil mixture is ready, pour it over the kadhi. Finally, sprinkle with finely chopped green coriander and mix well.

The delicious palak kadhi is ready. Serve it hot with flatbreads, paratha, or rice.

Although you may have tried various types of chillas, have you tried a crispy pancake made from raw potato? If not, we will tell you a simple recipe for making this dish at home so you can prepare it quickly in the morning.

Alu Chilla Recipe:

If you are tired of eating pohi, upma, or paratha every day for breakfast, you can try something new. Alu Chilla is an excellent option. This pancake, made from potatoes and besan, has a very pleasant taste. It is crispy on the outside and soft on the inside, and both children and adults can love it. A special feature is that it does not require many ingredients to prepare; it is easy to make with potatoes, besan, and some spices available at home. Furthermore, it can be eaten not only for breakfast but also with evening tea. Let's learn the simple recipe for making Alu Chilla.

To start making Alu Chilla, you need to peel and thoroughly wash the potatoes. Then, grate them and leave them in water for some time. After that, drain the water and squeeze the potatoes well by hand to remove excess moisture.

In a large bowl, add the grated potato. To this, you should add besan, suji, and cornstarch. Next, mix in finely chopped onion, green pepper, turmeric, coriander powder, cumin powder, red pepper, and salt, mixing all ingredients thoroughly.

Heat a non-stick pan or griddle on the stove and grease it with a little oil. Pour the prepared mixture onto the pan and spread it into a round shape. Add a little oil to the pancake and cover it with a lid, cooking over low heat for about 2 minutes. When the pancake is cooked on one side, remove the lid and carefully flip it. Fry the other side until golden and crispy. Repeat the process with the remaining mixture.

Your hot and crispy Alu Chilla is ready. Serve it with green chutney, tomato sauce, or yogurt. This delicious dish will be liked by everyone for breakfast.

Kadhi is one of the favorite dishes in Indian homes, traditionally served either with rice or hot flatbread. Although each region has its own method of preparing kadhi and its own flavor characteristics, Rajasthani Kadhi Pakoda is distinguished by its unique taste and aroma of spices.

In this recipe, the kadhi is made from sour yogurt and chickpea flour (besan) and is cooked with spices. Then, small besan pakoras are added to it. The final touch is provided by garlic, dried red chili, and ghee.

If you want to diversify your menu by moving away from ordinary vegetable dishes and dal, you can prepare Rajasthani Kadhi Pakoda at home.

Rajasthani Kadhi Pakoda Recipe

To begin, sift a large amount of chickpea flour (besan) into a large bowl. Add the sour yogurt to this flour and whisk thoroughly, ensuring that no lumps remain in the mixture. Then, add two cups of water and stir again. After that, incorporate turmeric, red pepper powder, coriander powder, asafoetida (hing), and salt, mixing all ingredients well. The consistency of the mixture should be neither too thick nor too thin.

Heat a deep pot on the stove and pour in the ghee. When the oil heats up, add cumin seeds (rai) and cumin (jeera). As soon as they start sizzling, add bay leaves, cloves, cardamom, cinnamon, and whole black peppercorns. After a few seconds, sauté the ginger and green chili. If curry leaves are used, add them at this time as well. All these components are fried for about a minute.

Then, gradually pour the prepared chickpea flour and yogurt mixture into the pot, stirring constantly to prevent lumps from forming. Add a little water as needed and cook over medium heat. When the kadhi boils, reduce the heat. Cook it for about 5-10 minutes, stirring occasionally so that the besan does not stick to the bottom. It must be cooked until the raw taste of the besan completely disappears.

Preparing the Pakoras

While the kadhi is cooking, prepare the pakoras. For this, put chickpea flour, red pepper powder, turmeric, ajwain (fennel), cumin, and salt into a bowl, mixing them. Then, add ghee and gradually pour in water to obtain a thick batter. It is important that this batter is not too runny.

In another pot, heat oil. When the oil reaches medium temperature, add the chickpea batter in small portions. Fry the pakoras until golden and crispy, then remove them and place them on a plate.

When the kadhi is completely ready, add the prepared pakoras to it. Gently stir with a spoon so that the pakoras do not fall apart. Then, leave it on low heat for a few more minutes. This will allow the pakoras to absorb the flavor of the kadhi and become soft inside. If the kadhi becomes too thick, a little hot water can be added.

Adding Garlic Flavor

To enhance the taste of Rajasthani Kadhi Pakoda, a garlic sauce is prepared at the end. For this, heat ghee in a small pot. Add slightly crushed garlic to it and fry until golden brown. Then, add whole dried red chilies and cook for a few seconds. Reduce the heat and immediately mix in the red pepper powder, ensuring that the chili does not burn. The finished sauce is immediately poured over the kadhi.

Rajasthani Kadhi Pakoda is ready. Garnish with finely chopped fresh cilantro. It is served hot with plain rice or cumin rice; it can also be enjoyed with flatbreads.