Saturday, 27 October 2012

Paalak pakoda / Spinach fritters

Another way of eating spinach is in the form of fritters. A nice treat for a dull autumn.

Serves for 4 members

Onion – 2 large (Chopped length wise into thin strips)
Spinach leaves – 1 bunch or 1 pack chopped into thin strips
Basin / Gram flour – ¼ cup
Rice Flour – ¼ cup
Green chili paste – 1 tsp
Ginger – grated – 1 tsp
Oil to deep fry


To deep fry the pakodas, heat a pan with oil on medium heat.

Whilst the oil is getting hot, mix the chopped onion and spinach with salt, green chili, ginger, curry
leaves, gram flour and rice flours thoroughly.
Now add about 3-4 tbsp of warm oil into the onion mixture.
Mix the ingredients well, so that they resemble crumbs.
Now sprinkle enough water and mix everything thoroughly. It should be sticky like bread dough and
not watery.

Increase the flame and when the oil is hot enough, take hand full of onion mixture and drop them
into oil slowly by breaking the batter into small bite size pieces. This is the quick way. If you can’t do
it quick enough, then just pick small amounts of batter and drop into the oil slowly.
Occasionally turn the pakodas, so that they get cooked equally on all the sides.
Drain them on to a paper towel and serve them warm with Coffee or Tea

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