A perfect crisp to go with your chai. These palak pakodas are unique as the fresh spinach leaves are dipped directly into the batter and deep- fried till crisp. Barish ki mausam mein thoda alag style ka pakoda dekh ke family khush ho jaegi.
PALAK PAKODA
Ingredients
10-12 spinach leaves
1 cup gram flour (besan)
¼ tsp carom seeds (ajwain)
¼ tsp turmeric powder
¼ tsp red chilli powder
¼ tsp asafoetida (hing)
Salt to taste
Oil for deep frying
Date and tamarind chutney to serve
Lasoon chutney to serve
Method
1. Take besan in a large bowl add carom seeds turmeric powder red chilli powder asafoetida salt and sufficient water. Mix well to form a smooth batter of coating consistency.
2. Heat sufficient in a kadai coat each spinach leaf with the prepared batter and drop into the hot oil. Deep fry till golden and crisp. Drain on an absorbent paper.
3. Serve hot with green chutney and date and tamarind chutney.
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