This is an interesting pakoda that combines the vibrant colour of spinach and the exciting crunch of onions with a dash of spice powders for flavour. We have combined the right amounts of besan and rice flour to give the Palak Pakora an awesome crunch. A must-try recipe, the Palak Pakora will add more fun to a cup of hot masala chai during the monsoon and winter evenings.
|Finely chopped spinach||1 1/2 Cup (24 tbs) , washed (drained)|
|Finely chopped onions||1/4 Cup (4 tbs)|
|Finely chopped green chillies||1 1/2 Teaspoon|
|Chilli powder||1/2 Teaspoon|
|Asafoetida||1/4 Teaspoon (hing)|
|Turmeric powder||1/4 Teaspoon (haldi)|
|Rice flour||2 Tablespoon (chawal ka atta)|
|Besan||3/4 Cup (12 tbs) (Bengal gram flour)|
|Baking soda||1 Pinch|
|Oil||2 Cup (32 tbs) (For deep frying)|
|Tomato ketchup||1/2 Cup (8 tbs)|
|Green chutney||1/2 Cup (8 tbs)|
1. Combine all the ingredients in a deep bowl along with approx. 1 tbsp of water and mix well.
2. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
3.Serve immediately with tomato ketchup and green chutney.