Skip to main content

Palak Pakode (Spinach Fritters)

Spinach Leaves fried in a chickpea flour/besan batter.  Not an ideal way of eating greens, but I dont mind fried stuff once in a while.

Ingredients:
Spinach Leaves
Besan/Chickpea Flour/Gram Flour - 1/2 cup
Cayenne Pepper/Red Chilli Powder - 1/2 tsp
Black Pepper Powder - 1/4 tsp
Turmeric/Haldi - 1/4 tsp
Salt
Oil

Method:
In a mixing bowl, add chickpea flour, cayenne pepper, black pepper powder, turmeric and about 1/2 tsp salt.  Adding (about 1/2 cup) water in small amounts, mix to form a slightly thick batter.  Heat enough oil for deep frying.  Dip the (washed and wiped) spinach leaves in the chickpea batter.  Deep fry them till they turn crisp.

Comments

  1. Delicious and crispy pakodas,perfect tea time snack.

    ReplyDelete
  2. Scrumpticious fritters they look really crispy.

    ReplyDelete
  3. Looks delicious..
    Award is waiting for u uma,collect it in my blog..

    ReplyDelete
  4. They looks wonderful, crispy pakodas tempts me a lot..

    ReplyDelete
  5. yummy, crispy snack.. One of our favourite Sunday evening snacks.. Love to have them with a hot cup of tea..

    ReplyDelete
  6. very healthy pakoda,luks delicious...

    ReplyDelete
  7. Looks so delicious and crispy would love to have some:)

    ReplyDelete
  8. crispy pakoras. we usually have them on Holi which is approaching fast.

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.

Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 - ...