By Vidushi Singh
Fresh spinach leaves, gramme flour, spices, and herbs are used to make the delectable Indian spinach fritters known as palak pakoda.
2½ cups spinach (palak) 1 cup onions sliced 2 to 3 green chilies ½ teaspoon ginger garlic paste ¼ cup mint ⅓ teaspoon salt ½ teaspoon carom seeds ½ cup besan 2 tablespoon rice flour ½ teaspoon red chili powder ¼½ teaspoon garam masala Oil for deep frying
Rinse the Spinach leaves and drained, clear the spinach stems and keep them aside.
Now Cut mint and coriander leaves, slice onions, and chop green chilies and ginger. Combine all in a bowl.
Now add salt, carom seeds, red chilli powder, garam masala, ginger, garlic, or ginger, green chilies, mint, and coriander leaves.
Gently combine everything, then let it sit for 10 minutes. Take a deep pan and heat oil.
Add besan and rice flour in the interim. Start combining to create a slightly dense yet moist dough.
Set the flame's intensity to medium. Gently drop little amounts of the mixture into the boiling oil.
The spinach pakoras should be stirred once they are firm and cooked till crisp and brown.
Now transfer them on a plate, serve the crispy pakodas with tea and chutney