By Suprita Mitter
August 7, 2024
These delicious and crispy spinach fritters are perfect for a snack or appetiser and best enjoyed during the monsoon with a hot cup of tea.
1 bunch of fresh spinach (palak) 1 cup chickpea flour (besan) 2 tablespoons rice flour 1 tsp cumin seeds 1 tsp carom seeds (ajwain) 1 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp baking soda Vegetable oil Salt
In a bowl, combine chickpea flour, rice flour, cumin seeds, carom seeds, red chilli powder, turmeric powder, and salt. Add a little water and mix.
Add baking soda to the batter and mix well. Gently fold in the chopped spinach. Heat vegetable oil in a kadhai. To check if the oil is ready, drop a small amount of batter into it. If it rises to the surface and bubbles, the oil is ready.
Fry the pakoras, turning occasionally, until they are golden brown and crispy on all sides, about 4-5 minutes.
Use a slotted spoon to remove the pakoras from the oil and drain them on paper towels to remove excess oil.
Serve the Palak Pakoras hot with your favourite chutneys, such as mint chutney or tamarind chutney, and enjoy with a cup of chai or coffee.