Palak Dumpling In Besan Kadi (Write For Us Contest Entry - 59)

There are many methods of making kadi. In different states there is a different recipe but in North India Kadi is make with pakora. I make it little different and use the pakora steam in kadi batter. It comes out nicely and taste is yummy so I want to share it with all the readers. My family also enjoy this dish as it has healthy fat free pakoras.

Ingredients:

• Besan / Chickpea Flour - One and half cup
• Curd - 1 cup
• Hing - 2 pinch
• Red Chilli powder - Half teaspoon
• Turmeric powder - Half teaspoon
• Spinach - 1 bunch(big)
• Green Chillies - 1
• Ghee - 1 teaspoon
• Coriander leaves - Few
• Salt - As per taste
• Oil - 2 teaspoons
• Mustard Seeds - 1 teaspoon
• Coriander Seeds - 1 teaspoon
• Cumin Seeds - 1 teaspoon
• Fenugreek Seeds - 1 teaspoon
• Water - 4 cups

Preparation:

Whisk curd with water. Add 1 cup besan and dry ground masalas to it. Mix well.

Heat oil in a big pan add all dry whole masalas along with hing. When crackled add besan curd to it. When boiled, slow the fire and leave to cook for at least 50-60 minutes.
Now wash spinach and cut it finely. Add half cup besan, salt and green chilies. This dough is little hard than pakora batter. Make small balls.

When curry is half done, add these balls to curry. After some time the spinach balls come to the top of the gravy. It means it is done.

Add coriander leaves before 2-3 minutes when done. In this way it enhances the taste of the curry. Temper it with deshi ghee and red chilies.

Serving Options:

Eat the curry hot or cold with rice or paratha.

Contributed By: Santosh Bangar