Name: Spinach Fritters in a Yogurt-Chile Sauce (Palak Pakodi Kadhi)
Yield: Makes about 35 Fritters (Serves 10)
Cuisine: India
Ingredients: 2 teaspoons coarse kosher or sea salt; ¼ teaspoon ground turmeric; ½ teaspoon cayenne (ground red pepper); 8 ounces fresh spinach leaves, well rinsed and finely chopped; 2 cups chickpea flour, sifted (see Tips); Canola oil for deep-frying; 2 teaspoons bishop’s weed; or 1 teaspoon dried thyme leaves mixed with ½ teaspoon freshly ground black pepper; 3 or 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, finely chopped (do not remove the seeds); 1 teaspoon cumin seeds; 1 tablespoon Ghee or unsalted butter; 1 teaspoon Garlic Paste; 1 tablespoon chickpea flour; 1 cup plain yogurt; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; ½ teaspoon coarse kosher or sea salt

Preparation info

Makes about 35 Fritters (Serves
10
)

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

These fritters are highly addictive even without the vibrant yogurt-based sauce, but do enjoy them together: You will see why millions of people in homes all across northern India savor this combination on special occasions like weddings and family gatherings. I often serve them as a first course with dark beer or even a glass of a buttery white wine.