Palak Pakora ( Spinach Pakora )
Makes: 9
You will need
1 cup spinach, chopped
1 onion, chopped ( optional )
1/2 cup besan ( gram flour )
3 tablespoon water ( for mixing )
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt ( or to taste )
2 pinches hing ( asafoetida )
150 ml oil for frying ( 1 - inch from the base of the kadai/ frying pan )
Tomato sauce for serving
1 onion, chopped ( optional )
1/2 cup besan ( gram flour )
3 tablespoon water ( for mixing )
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt ( or to taste )
2 pinches hing ( asafoetida )
150 ml oil for frying ( 1 - inch from the base of the kadai/ frying pan )
Tomato sauce for serving
Method
Wash and clean spinach ( palak ). Drain out water and keep aside.
In a bowl, mix besan, chopped spinach, chopped onion ( optional ), red chilli powder, turmeric powder, hing (asafoetida ) and salt. Make a thick batter with 3 tablespoon water ( do not add more water ). Mix well with a tablespoon.
Divide this pakoda mixture into 9 equal size portions.
Make round balls and flatten them with your palm.
In a bowl, mix besan, chopped spinach, chopped onion ( optional ), red chilli powder, turmeric powder, hing (asafoetida ) and salt. Make a thick batter with 3 tablespoon water ( do not add more water ). Mix well with a tablespoon.
Divide this pakoda mixture into 9 equal size portions.
Make round balls and flatten them with your palm.
Heat oil in a kadai / frying pan. Reduce the heat to medium and deep fry in batches ( 4 - 5 pakodas at a time ) till golden color. Drain out oil.
Serve with tomato sauce.
Serve with tomato sauce.
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