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
