Kale Pakoda and Kadhi Chaat.

It all started with a conversation that I was having with Rushina and she mentioned that she is going to be hosting a #ChaiPakodaDay on 30th July 2017 and keeping that in mind, I though its a good opportunity to try out something new with pakoda and around it. 

I was in Ajmer - Rajasthan a couple of months back and on the streets I tried this Pakoda Kadhi Chaat made with Beasn Kadhi and Palak Pakoda topped with Hari Chutney and Imli Chutney (Gram Flour Kadhi with Spinach Fitter topped with Green and Tamarind Chutney)

With this recipe it was time to recreate the memories from the streets of Ajmer. My take on the Pakoda Kadhi Chaat made with Kale instead of Spinach. 

The recipe consists of two parts. First being the Pakoda and then the Kadhi which will go along with it. In order to make the Pakoda, below are the ingredients you need to have. 

Ingredients -
Besan (Gram Flour) - 200 gms
Kale - 150 gms
Cumin Powder - 7 gms
Turmeric Powder - 5 gms
Red Chili Powder - 10 gms
Salt - 5 gms
Oil - To Fry
Water - 150 - 200 ml





Lets begin cooking.

Step 1 - In the pan, take the oil and put on the flame/induction and let it come up to the temperature. Meanwhile, to the Besan, add in the salt, turmeric, red chili powder and cumin powder. Give it a mix and then slowly add in the water in order to form a thick batter.




Step 2 - Take the kale, dip it in the batter making sure that it is evenly coated and the oil is also HOT.

Step 3 - Once the oil is hot, take the batter coated kale leaves and put it in to fry. They should take about 2 mins to cook and be nice and crispy and crunchy and delicious. Remove them on the newspaper or the kitchen towel in order to drain off the excess oil and keep aside. 

Note - you can have them like this also but lets take it to another level. 

Part 2 of the recipe is making the Kadhi. 

The basic ingredients are as below

Besan (Gram Flour) - 80 gms
Oil - 20 ml
Salt - to taste
Turmeric - 5 gms
Mustard Seeds - 8 gms
Hing (Asafedita) - 3gms - 5 gms
Red Chili Powder - 7 gms - 10 gms
Coriander Powder - 7 gms
Water - 500 ml



Lets being cooking this so we can eat the khaana.

Step 1 - In a bowl, take the gram flour, add salt to it and then water and make a think paste. Mix well making sure that there are no lumps. 

Step 2 - Heat oil in the pan and once it is hot, add in the mustard seeds and wait for them to crackle. Once they do, add in the hing, turmeric, red chili powder, coriander powder and mix.

Step 3 - Add in the gram flour mixture, keep mixing so that nothing sticks to the bottom and burn and no limps are formed. Let the mixture cook and it will become a bit thick. Once it has reached the desired consistency, you can check the seasoning and put the flame off. 

Now its time for final league of the dish and after this you can eat it up. 

In this process, you need to take the pakoda, put in the bowl, top it with the kadhi and then comes the green chutney and tamarind chutney and garnish with coriander and it is done. Wasnt it simple ? Now why dont you try this at home and treat your family and friends with this. Im sure they will like it coz the day I made, a friend of mine had come home a few hours later and tried this and he did enjoy.

So in case yours friends like it, do let me know in the comments below and if you have any suggestions also on the same, feel free to tell me.

BTW you guys can also follow me on Twitter - @HungryBawarchi, Instagram - HungryBawarchi, Facebook - The Hungry Bawarchi for more foodie updates.