Palak (Spinach) Pakoda


Tempting Palak Paokdas to go with your evening tea!

Try it out 🙂

Palak Pakoda

Palak Pakoda
Image Credit: Mujahid Khaleel

Ingredients

  • Palak/ Spinach – 2 cups
  • Gram flour / Besan – 1 cup
  • Onion thinly sliced  –  1 small
  • Rice flour  – 2 tbsp
  • Cumin seeds/ jeera – 1/2 tsp
  • Green chillies – 3-4
  • Coriander leaves – 2 tbsp
  • Turmeric powder – 1/4 tsp
  • Salt as required

Method

  • Wash the spinach thoroughly and finely chop it. Thinly slice the onion
  • Heat oil in a Kadai for deep fry
  •  Mix the gram flour, rice flour, cumin seeds, green chillies, turmeric powder and salt in a bowl
  • Add hot oil to this mixture. ( the hot oil and rice flour helps in making crispy pakodas)
  • Add the spinach, onion and coriander leaves ( finely chopped) to the bowl and mix
  • The spinach will leave some water so add water if required
  • Make sure the batter is not watery. It should be of dropping consistency
  • If the batter becomes a little water add a little gram flour. Make the pakodas immediately after mixing the batter
  • Prepare  the pakodas by dropping the mixture little by little into the Kadai and deep fry till golden brown.
  • Serve these crispy pakodas with tomato ketchup or pudina chutney.
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Delectable Pakoda Kadhi


Mum’s Pakoda Kadhi was just mouth-watering!

Try it out if you cannot resist!

Pakoda KadhiPhoto Courtesy: Mujahid Khaleel

Pakoda Kadhi
Photo Courtesy: Mujahid Khaleel

Ingredients

For pakoda
  • Gram flour/ besan – 1 cup
  • Green chillies chopped – 3
  • Jeers / cumin seeds – 1 tsp
  • Rice flour – 2 tbsp
  • Turmeric powder – 1/2 tsp
  • Onion thinly sliced – 1 medium
  • Coriander leaves
  • Salt as required
For kadhi
  • Sour yogurt – 2 cups
  • Gram flour / besan – 2 tbsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Coriander powder- 1/2 tsp
  • Garam masala – 1/4 tsp
  • Ginger garlic paste – 1/2 tsp
  • Mustard seeds- 3/4 tsp
  • Methi seeds – 5-6
  • Oil- 1-2 tbsp
Method 
  • For the pakoda, mix all the ingredients with enough water
  • It should of dropping consistency
  • Heat oil in a kadai, make pakodas by dropping the mixture little by little and fry till golden brown
  • Drain and keep aside. For the kadhi, mix yogurt, besan and all the powders and whisk well
  • Heat 1-2 tbsp of oil in another kadai, add mustard seeds , methi seeds,  and ginger garlic paste
  • SautĂ© for a minute. Add curry leaves and then the yogurt mixture
  • Cook for sometime until it thickens Stirring continuously
  • Add the pakodas and serve hot with rice.