Spinach fritters

                               PALAK PAKODA / SPINACH FRITTERS / PALAK PAKORAS

INGREDIENTS

• Palak leaves – few I took baby leaves
• Besan – ¾ cup
• Rice flour -1 tbsp
• Turmeric pwdr – ¼ tsp
• Chilli pwdr – ½ tsp
• Salt to taste
• Baking soda – a pinch [ optional ]
• Water required to make the batter
• Oil for deep frying

PREPARATION

Chop the stalk, clean, wash, rinse and pat dry the palak leaves . [ there should be no water on the leaves or the batter will not stick to the leaves ]

Make a thick smooth batter with besan + rice flour + turmeric + chilli pwdr + salt + baking soda, by adding water. Mix well so that there are no lumps.

METHOD

Heat oil in a frying pan .

Dip one leaf at a time in the batter ,so that it is evenly coated from all sides.

Carefully drop it in the hot oil .

Fry on both sides till crispy .[colour should not change much]

Remove on an absorbent paper.

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

Why not serve as chaat.???? Arrange the fritters in a plat and top it with all the ingredients of chaat.

Variation  —  If you have very big leaves then chop it and mix it in the batter and fry it in small batches as shown in the image below .This is more easy than the above procedure also very crispy .

NOTES

1. You can also add ajwain in the batter.
2. I have added less chilli pwdr so that the colour of the batter doesn’t change much.
3. Instead of chilli pwdr you can try pepper pwdr.
4. Be careful while frying ,don’t over fry it or you will get a burnt taste .
5. It fries quickly doesn’t take much time.
6. If the batter is thin then the pakora will absorb oil.
7. Also cooking soda is optional if adding add very less ,as even this will make the pakora to absorb oil .

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