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Main Ingredients | Cooked rice, Gram flour (besan) |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 cups cooked rice
- 1 cup + 2 tablespoons gram flour (besan)
- Salt to taste
- 1 teaspoon turmeric powder
- 2 teaspoons red chilli powder (lal mirch)
- 3-4 tablespoons yogurt
- 2 tablespoons oil + for deep-frying
- 1 teaspoon cumin seeds (jeera)
- 1/2 teaspoon fenugreek seeds (methi dana)
- 2 dried red chillies, broken in half
- 1 1/2 inches ginger, finely chopped
- 1 cup chopped fresh fenugreek leaves (methi)
- 1 cup chopped fresh spinach leaves (palak)
- 1 medium onion, finely chopped
- Salt to taste
- 1/2 teaspoon carom seeds (ajwain)
- A pinch of soda bicarbonate
- Fried shredded spinach leaves for garnish
Method
- Combine one cup gram flour, salt, half teaspoon turmeric powder, one teaspoon red chilli powder and yogurt in a bowl. Whisk well, add one cup water and whisk again.
- Heat two tablespoons oil in a non-stick pan. Add the cumin seeds, fenugreek seeds, dried red chillies and half teaspoon chopped ginger. Sauté for a minute.
- Add the gram flour mixture to the pan. Mix and cook for ten to fifteen minutes or till thick.
- Heat sufficient oil in a kadai.
- Combine the fenugreek leaves, spinach leaves, onion, salt, half teaspoon turmeric powder, one teaspoon red chilli powder, carom seeds, remaining ginger, soda bicarbonate and two tablespoons gram flour in a bowl. Mix well. Divide into small bite-sized portions, shape into balls and deep-fry in hot oil till golden brown. Drain on absorbent paper.
- Take the cooked rice in a bowl. Mash lightly. Apply water on your palms and divide the mashed rice into eight compact portions. Place in the Microwave oven on HIGH for two minutes.
- Add the fried pakore to the cooked gram flour mixture reserving four pieces for garnishing. Cook the mixture for a minute.
- Take individual cup-plate combination sets. Place two rice portions in each cup and pour a portion of the kadhi onto them. Place the reserved pakore on the plate and garnish with a little fried spinach.
- Serve hot.
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