Skip to main content

 

     Palak Pakoda


 CourseAppetizer, Snacks
 CuisineIndian
 DietGluten Free, Vegan, Vegetarian
 Prep Time10 minutes
 Cook Time10 minutes
 Servings
 Calories116kcal

Ingredients

  • 15-18 Spinach ((spinach) medium-sized leaves, washed and wiped well.)
  • 1 cup Besan ((chickpea flour))
  • ¼ teaspoon zeera ((cumin))
  • ½ teaspoon Ajwain ((carom seeds))
  • ½ teaspoon red chili powder
  • ¼ teaspoon green chili paste
  • ½ teaspoon turmeric powder
  • ½ teaspoon chaat masala
  • Juice of half lemon
  • ¼ teaspoon sugar
  • Pinch of Heeng (asafoetida)
  • Salt to taste
  • Pinch of Soda
  • ¾ cup water
  • Oil (for frying)

  • Instructions

    • In a bowl, combine all the ingredients well (except, water oil and palak). Gradually add water and whisk to form creamy consistency batter that coats the back of the spoon.
    • Heat enough oil in a heavy bottom pan. Once the oil is hot, coat each palak with besan batter and deep fry on medium-high heat until golden brown and crisp. Do not overload the pan.
    • Once done, take the pakoras out and drain on to absorbent towel, repeat the same for all the palak.
    • Serve hot and crisp palak ke poakode with hari chutney or sauce/ketchup and garam chai.

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

  Chicken Fried Quinoa PREP TIME: 5   minutes COOK TIME: 10   minutes SERVES: 6   servings INGREDIENTS ▢ 3   cups   rotisserie chicken   or shredded chicken ▢ 3   cups quinoa     cooked ▢ 1   cup   mixed vegetables   frozen ▢ 2   eggs ▢ 1   onion   medium ▢ 1/4   cup   soy sauce ▢ 2   tbsp   butter ▢ 1   tbsp   sesame oil ▢ 1   tbsp   garlic   minced Garnish (optional) ▢ Chopped green onions INSTRUCTIONS Chop the onion and press the garlic. Chop the rotisserie chicken into small bite-sized pieces. Heat a wok or large skillet over medium-high heat. Once the skillet is hot, add butter and onion, and garlic to the skillet and cook for 2-3 minutes or until the edges start to brown. Add the quinoa, veggies, chicken, and sesame oil to the skillet and stir to combine. Let cook 3-5 minutes, then push to one side and add the egg, scrambling, and cooking until done. Stir th...
Post a Comment
Read more
    Pumpkin Snickerdoodles INGREDIENTS 1 3/4 c.  all-purpose flour 1 tsp.pumpkin spice 1/2 tsp.  cream of tartar 1/2 tsp.  baking soda 1/2 tsp.  kosher salt 1/2 c.  (1 stick) butter, softened   1 c.  granulated sugar 1  large egg 1/3 c.  pumpkin puree 1 tsp.  vanilla extract Cinnamon-sugar PUMPKIN spice  2 tbsp.  ground cinnamon 2 tsp.  ground ginger 1 tsp.  ground cloves 1 tsp.  ground allspice 1/2 tsp.  ground nutmeg Combine all ingredients in a small bowl. Stir to combine. DIRECTIONS Preheat oven to 350°. Line two large baking sheets with parchment paper. In a large bowl, whisk together flour, pumpkin pie spice, cream of tartar, baking soda, and salt. In another large bowl, combine butter and sugar and beat until light and fluffy. Add egg, pumpkin, and vanilla and mix until evenly combined. Gradually, add dry ingredients and mix until just combined.  Roll about 1 tablespoon of dough in...
Post a Comment
Read more
    Birista (Golden Fried Onions Recipe)  For fried onions: ▢ 2   kgs   Onions   (thinly sliced) ▢ 4  cups   Oil   (for frying) Instructions First, Peel and wash the onions well Now, pat dry or wipe them and slice them thinly. Be sure to slice all the onions of same thickness. This will ensure uniform fried onion strings. In a heavy bottom pan or kadhai, heat oil. Once the oil is hot, drop the sliced onions and them until golden and crisp. Lastly, spread them onto a clean kitchen towel and allow it to sit for 7-8 minutes. Transfer them into a clean air tight container and store it in a freezer.
Post a Comment
Read more