In this recipe, I have combined the right amounts of besan and rice flour to give the palak pakora an awesome crunch. This is a must-try recipe. Palak pakoras will add more fun to a cup of hot masala chai during the monsoon and winter evenings.
Time to start frying….
Ingredients
- 1 ½ cups finely chopped Spinach, washed and drained
- ¼ cup finely chopped Onions
- 1 ½ tsp. finely chopped Green chillies
- ½ tsp. Chilli powder
- ¼ tsp. Asafoetida
- ¼ Turmeric powder
- 2 tbsps. Rice flour
- 3/4 cup Besan (bengal gram flour)
- A pinch of Baking soda
- Salt, to taste
- Oil, for deep-frying
For Serving
- Tomato ketchup and/or
- Green chutney
Method
- Combine all the ingredients in a deep bowl along with approx. 1 tablespoon of water and mix well.
- Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides.
- Drain the pakoras on an absorbent paper.
- Serve immediately with tomato ketchup and/or green chutney.