Palak Pyaaz Pakodas

Non Fried Punjabi Kadhi Pakoda , Paniyaram Pan Recipes - Ep 4 ! You can do a lot more than you can imagine in this pan !! It’s my fav pan in my kitchen. Ingredients Palak & Pyaaz Pakodas 1 cup chopped Palak 1/2 onion, sliced 1 green chilly, chopped 1/2 tsp ginger, grated 1/4 tsp ajwain 1/4 tsp haldi 1/4 tsp red chilli powder 6 to 7 tbsp besan / chickpea flour 1/2 tsp baking powder Ingredients 1 tbsp Mustard oil 1 tsp Jeera 1 tsp Mustard seeds 1 tsp grated ginger 1 green chilli, slit A pinch of hing 1/2 onion, fine chopped 4 to 5 cloves garlic, fine chopped Salt 1/2 tsp Haldi Powder 1/2 tsp Red Chilli Powder 1/2 tsp Coriander Seed Powder 2 Whole Chillies Additional Tadka - 1 tbsp Ghee 1/2 tsp Jeera & 1/2 tsp Coriander Seeds , crushed 2 to 3 cloves of garlic, chopped 1/2 tsp Red Chilli Powder Chopped Coriander for garnish 🌟 Vishesh Tippani - Cover & cook the pakodas so it cooks well from inside. Baking powder makes the pakodas lighter & more porous - This Kadhi tastes best when slowly simmered - Cover the kadhi and cook after it has thickened & add water if you feel the need to. This will make the Pakodas soft & they would have absorbed all the flavour

Great

% Daily Values based on a 2,000 calorie diet

Step 1

- Cover & cook the pakodas so it cooks well from inside. Baking powder makes the pakodas lighter & more porous

Step 2

- Cover the kadhi and cook after it has thickened & add water if you feel the need to. This will make the Pakodas soft & they would have absorbed all the flavour

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