Palak Pakora is a healty nutritious snack which can be made quickly. Pakoras are specially cooked in India during rainy days. As it gets a little cold and wet - hot pakoras taste even better.
You can make many kinds of pakora. The base mixture is mostly the same - besan/gram flour mix. You can dip any vegetable of your liking in this and deep fry them to make pakoras. I mostly make the besan mixture and make a little of different kinds of pakoras every time to serve everyone's tastes.
Preparation Time: 10 min
Cooking Time: 20-25 min
Serves: 5-7
Ingredients: a bunch of palak / baby spinach leaves, washed and stems cut off 2 cups besan / gram flour 1/2 tsp turmeric 1 tsp Red Chilli powder salt to taste oil for deep frying |
Method:
- Mix besan with turmeric, red chilli powder, salt and water well. Add water slowly - the consistency should be that of a loose paste. It needs to be mixed for long - if using hand to mix it. You can even use a hand/stand mixer. When you drop a drop of mixture in a glass of water, the drop comes up - this is an indication that its ready. This is our dip.
- Heat oil. Dip each leaf of spinach in besan mixture and put it in the hot oil. You can fry 4-5 pieces at a time - depending the size of pan. It should not be over crowded.
- Deep fry on slow-medium heat till golden brown on both sides.
- Serve with tomato ketchup / any chutney.
Tips
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