When you have a bunch of Palak left over and if you are wondering what to do, try and make this North Indian style snack - Palak Pakoda. I love the crisp texture and flavors that go into its making.The green chillies and ginger are the main ingredients that set everything off.
It is a monsoon snack that is super easy,quick to make and a definite crowd-puller :)
Time:Making Time (20 mins)
Difficulty level:Easy
Ingredients:
- 3 cups of chopped Spinach leaves(Palak/Methi)
- 1 cup finely chopped Onions
- 1 1/4 to 1 1/2 cups Besan/Chick pea flour
- 2 1/2 tbsp Rice Flour
- 1/2 tap Red Chili Powder
- 1/2 tsp Roasted Cumin Powder
- 1/2 tsp Garam Masala Powder
- 2-3 finely chopped Green Chilies (adjust)
- 1 tsp Ginger-Garlic paste
- 10-12 Mint(Pudina) leaves finely chopped - Optional
- 2 tbsp finely chopped fresh coriander leaves
- 2 tbsp Hot oil
- Water as required
- Salt to taste
- Oil for deep frying
Preparation:
- Mix all the above ingredients adding salt as required and 2 tablespoons Hot oil.
- Add very little water and mix well.The batter should just coat the palak leaves and it should not be a flowing batter but a stiff batter. [Start with few tbsps of water and keep adding till the batter just coats the spinach leaves]
- Heat oil in a deep frying or heavy bottomed vessel. Once the oil is piping hot, reduce flame to medium and drop a little mixture of the batter to form fritters. Deep the pakodas to a golden brown color. Do not over crowd the vessel.
- Serve crispy hot Palak Pakodas with a cup of Masala chai or Coffee :)
- The pakodas can be stored in an air tight container for 2-3 days.
Chef's Tip - Before mixing the ingredients together, add a spoon of ghee with a pinch of baking soda(Optional) and coat the vessel. This helps in making the pakodas more crispy.
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