Sunday, 18 October 2015

Palak pakoda (Spinach fritters)

Hungry at 5 pm and can't find much in the fridge, to top that, its drizzling outside and I have loads of work pending to do. So I go back and look at the fridge with hopeful eyes, as if expecting something to pop up magically! And my eyes fell on the spinach I got last night, after thinking for a moment I was already sifting through some gram flour and what a delicious batch of fritters these turned out to be. A perfect companion for your tea. And yeah, just so you know I hardly got any of these, the other hungry souls in my house devoured them as fast as they were made! just a tip : hide some for yourself before putting them on the table.


Spinach leaves (2 cups)(roughly chopped)
Gram flour (1/2 cup)
Green chilli (4-5)
Garlic cloves (3)
Ajwain (carom) (1/2 tbsp)
Chaat masala (1/2 tbsp)
Oil for frying
Salt to taste

  1. Grind the chilli, garlic and ajwain together and keep aside.
  2. In a big bowl mix the spinach leaves, gram flour,chaat masala, chilli mixture and salt. Add 1 tbsp of water or a little more if needed, but you don't want a runny batter you want it to be thick and a little sticky. mix well so that the spinach is nicely coated with the flour and masala. 
  3. Heat the oil in the pan on medium heat for deep frying. 
  4. Once oil is hot, add spoonful of pakoda mixture. Make sure that oil is hot enough. If it is not hot then it will absorb too much oil. 
  5. Fry it till it becomes golden brown on both sides. Turn it around while frying for even cooking. Fry a few pakoda's at a time,but do not over crowd them.
  6. Remove it on paper towel. And serve hot. Enjoy:)

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