|
Ingredients
|
For 4
|
For 100
|
|
Bengal gram flour
|
170gms
|
4kg
|
|
Curds
|
225gms
|
5.6kg
|
|
Water
|
300ml
|
7.5lit
|
|
Spinach
|
225gms
|
5.6kg
|
|
Turmeric
|
½ tsp
|
50gms
|
|
Asafoetida
|
½ tsp
|
50gms
|
|
Cumin
|
½ tsp
|
50gms
|
|
Fennel
|
½ tsp
|
50gms
|
|
Cloves
|
4
|
50gms
|
|
Soda – bicarbonate
|
½ tsp
|
10 – 15gms
|
|
Salt
|
5gms
|
115gms
|
|
Chilli powder
|
to taste
|
100 – 120gms
|
|
Fat to fry (absorption)
|
30gms
|
500gms
|
|
Fat for kadhi
|
15gms
|
250gms
|
Prepare a thick batter with three-fourth of the gram flour,
soda-bicarbonate, half the chilli powder and salt and water. Heat fat in a deep
fry-pan (karai) and fry spoonfuls of batter. Turn over when one side is cooked.
When golden yellow, remove and drain. Wash spinach thoroughly. Chop fine.
Dissolve asafoetida in a little water. Heat fat for kadhi in a pan. Add
asafoetida, cumin, mustard seeds, fennel and cloves. When well remaining gram
flour with beaten curds, turmeric and salt, remaining chilli powder and water.
Beat till smooth. Stir in this mixture with spinach and allow to simmer. When
it starts bubbling, stir. Cook for about 10 to 15 minutes. Add fried pakodas.
Stir lightly. Cook for another 5 to 10 minutes and remove.
