roughly chopped, packed,1/2 cup
Before chopping the palak or spinach, soak it in salt water for about 30 minutes to remove any pesticides in them. Then wash 2-3 times with fresh water.
|2.||Besan 6 tablespoons|
|3.||Rice flour 3 tablespoons|
|4.||Maida 1 tablespoon|
coarsely ground, 1 tablespoon
|7.||Ajwain 1/4 teaspoon|
powder 1/2 teaspoon or to taste
leaves, roughly chopped, 1 sprig
|10.||Ginger, chopped, 1/2 teaspoon|
|11.||Hing few pinches|
2-3 teaspoons for mixing
|13.||Salt to taste|
|14.||Water about 1 tablespoon|
|15.||Oil for deep frying|
all items, except palak and water, to a bowl.
Mix to make bread-crumbs like mixture.
If necessary, add more oil and mix.
If you wish to retain the crispiness of palak pakora for more time, use dalda instead of oil.
Mix without putting pressure.
little water and mix only till the flour binds to the palak.
If the flour is inadequate to make the batter, add extra flour of your choice given in the ingredients list.
oil till it becomes hot.
Turn the flame to high.
your hand and take a fistful of dough.
Carefully drop small portions of dough into the oil.
Turn over the pakodas, when their color change.
Turn the flame to medium.
Turn the flame to low when the pakodas become light golden brown.
Fry till the pakodas turn to golden brown.
Remove and place on napkins.
pakoda or spinach pakoda is ready.
|TIPS||Palak Pakoda Recipe|
|1.||Add one teaspoon of sesame seeds to the batter to make tastier pakodas.|