Serves: Four
Time required: 50 minutes
For the kadhi:
500 ml one day old curd
90 g gram flour
1
tsp (5 g) chilli powder
1/2 tsp (2 g) turmeric powder
salt to taste
1/4 cup (50 g) desi ghee (clarified
butter)
1/4 tsp (1 g) fenugreek seeds
200 g potatoes,
cut into thin roundels
150 g onions, cut into thin
roundels
For the pakorha:
100 g gram flour
300 g spinach, shredded
a pinch of soda bicarb
salt to taste
2 g coarse coriander powder
1/2 tsp
(2 g) ajwain
4 cm ginger, julienned
4 green chillies,
chopped fine
oil for deep frying
For the
tempering:
75 g desi ghee (clarified butter)
1 tsp
(5 g) cumin seeds
1/2 tsp (2 g) coriander seeds
1/2
tsp (2 g) mustard seeds
a generous pinch of asafoetida
5 whole dried red chillies
1/2 tsp (2 g) chilli
powder
WHISK the curd in a bowl. Add gram flour, chilli
powder, turmeric powder and salt and whisk to mix well. Then
add 1.2 litre water and whisk again. (To get a kadhi of better
consistency, instead of curd use 1.7 litres buttermilk.)
To prepare the pakorha:
Mix all the
ingredients together, add about three tbs water and mix well.
Heat oil in a kadai and drop spoonfuls of the batter to make
about 20 dumplings. Deep fry over medium heat until golden.
Remove to an absorbent paper to drain the excess fat. Heat
ghee in a pan, add fenugreek seeds and stir over medium heat
until they begin to pop. Add curd (or buttermilk) and bring to
a boil, stirring continuously. Lower the heat, cover and
simmer, stirring occasionally, until of thin sauce
consistency. Then add potato roundels, bring to a boil, lower
the heat and simmer, stirring occasionally, until the potatoes
are cooked (for about six minutes). Add the pakorhas and onion
roundels, bring to a boil, and simmer on low heat, stirring
occasionally, but carefully, until the kadhi reaches a thick
sauce consistency. Remove and adjust the seasoning
To prepare the tempering:
Heat ghee in a
frying pan, add the mustard seeds, cumin seeds and coriander
seeds. Stir over medium heat until they begin to pop. Then add
asafoetida and stir until it puffs up. Add whole red chillies
and stir until they change colour (bright red). Add chilli
powder and stir well. Remove from heat and pour over the kadhi.
To serve:
Remove to a bowl and serve
with steamed rice.
Nutritional value of each serving:
Calories: 836.7 kcal.
Proteins: 21.5 g
Fat:
58.4 g
Minerals: 5.6 g
Fibre: 3.8 g
Carbohydrates:
57.3 g
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