Updated: Sep 27, 2019
First make the khadi.
Red chili powder
Purée in nutri bullet.
Heat a tsp of ghee add above mix and keep stirring. Cook for about 10 min on high while stirring. Then reduce heat to low and let simmer stirring occasionally.
In the meantime make the pakoras.
Spinach 3 cups
Coriander leaves chopped
Puree the spinach with water stir in all the other ingredients.
Fry teaspoon fulls in hot oil and drain on napkin
Once slightly cooled. Soak in cold water and GENTLY squeeze out ALL water.
Then drop in kadhi. Cook for a few minutes till flavors marry.
Now prepare the tadka.
Garlic thinly sliced
Dry red chili
Heat ghee in frying pan when hot add all the tadka ingredients.
When the fragrance comes out and garlic is browned pour on kadhi with the pakoras.
Take a picture post and tag me, sliceofgourmet.