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Palak pyaaz ke pakore

PALAK PAKODA / SPINACH ONION FRITTERS / PALAK PYAAZ PAKORAS

palak pyaaz ke pakore

Ingredients

  • Palak / spinach chopped finely – 3 cup
  • Onion finely sliced length wise – 1 cup
  • Besan /gram flour – 1 cup or as required
  • Rice flour – 1 tbsp
  • Fennel seeds or ajwain – 1 tsp [ crush it between the palms to get more flavour ]
  • Ginger garlic paste – ½ tsp [optional]
  • Finely chopped coriander leaves – 2 tbsp
  • Red chilli pwdr – ½ tsp
  • Turmeric – a generous pinch
  • Asafoetida – a pinch
  • Hot oil – 1 tsp
  • Green chilli finely chopped – 1
  • Salt to taste
  • Oil to deep fry

PREPARATION

Chop the stalk, clean, wash, rinse and pat dry the palak leaves .[ there should be no water ]

Chop it .

https://youtu.be/WMqYIyZBS2k

METHOD

In a bowl take all the above ingredients except for oil, rice flour and besan and mix well with clean hands.

Apply very little pressure while mixing .

Now add the rice and besan flour + 1 tsp hot oil and mix well. [ there is no need to add water, water from the onion and palak is enough to bind it together]

Heat oil in a frying pan .

Once the oil is hot, start dropping the palak mixture . [ don’t crowd the pan, fry in small batches for even cooking ]

Turn and fry till crisp and golden brown from all sides. [don’t over fry ]

Remove on an absorbent paper .

Serve hot by sprinkling little chaat masala with any chutney or sauce .

Serve it with pav .

VARIATION –— Chop the onions finely [cubes ] ,also the leaves finely .While dropping in the oil drop in small ball shape. This will have a different taste

NOTES

  1. It is difficult to give the amount of besan, as it depends on the water released by the onion and palak .We have to keep adding till we get a thick ,mixture and it is binded well with the flour.
  2. Be careful while frying ,don’t over fry it or you will get a burnt taste .
  3. You can also add coriander pwdr or chaat masala in the mixture.
  4. Ginger garlic paste is optional .

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Mary Anthony

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