Friday, 18 October 2013

Palak Pakoda/Bhaji (Spinach Fritters)


Spinach leaves/palak- 3 cups
Gram/ chick peas flour (besan) - 1¼ to 1½  cups
Rice flour- 1 tbsp
Red chili powder- 
½ tsp
Roasted cumin powder- 1 tsp
Carom seeds (Ova, Ajvain)- 1 tsp (optional)
Turmeric powder- 
 1 tsp 
Asafetida (Hing)- ¼ tsp
Soda bi carb- 1 pinch
Water as required
Salt to taste
Oil for deep frying


Mix besan, rice flour, cumin powder, chilli powder, turmeric powder, hing, soda and salt in a bowl. Also add 1 tbsp hot oil (mohan) and mix well. Add water slowly and stir the mixture. There should not be lumps in the batter. The batter should just coat the spinach leaves and it should not be a flowing batter but a stiff batter. 

Heat the oil in a wok. Turn flame to medium heat once oil is hot. Coat the leaves with batter.
Deep fry the bhajis. Do not burn them……….usually they fry fast. Do not over crowd in the wok.

Serve hot with tomato ketchup or tamarind chutney & a cup of tea ...  :)

I got small spinach leaves. But if leaves are large, use as it is or cut into two pieces. It is easy to frying if leaves are small. 

No comments:

Post a Comment

Your feedback is valuable. Keep supporting and loving for ever .....!