Wednesday, November 20, 2013

Palak Bhaji - Spinach Pakora


  • ½ cup gram flour (besan)
  • 1 tablespoon rice flour
  • Salt to taste
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • Water to make batter
  • About 30 fresh spinach leaves
  • Oil to fry

  1. Mix all the dry ingredients together: besan, rice flour, red chili powder, turmeric powder, cumin seeds and salt. Rice flour adds to the crispness.
  2. Add the water slowly to make a smooth batter (batter should be thin consistency).
  3. Heat the oil in a frying pan on medium high heat.
  4. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
  5. Dip the spinach leaf into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop in the slices into the frying pan.
  6. Fry the pakoras, it will take about 2 to 3 minutes to cook.
  7. Turn them occasionally. Fry the pakoras until both sides are golden-brown.
  8. The crispy, delicious pakoras are now ready to serve.

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