Hey everyone! Hope you all are doing well. Cloudy weather in my part of the world. Such days call for comfort food. Soups, cheesy pasta or sandwiches work so well on lazy days.
Spinach Leaves - about 3 cups
Spring/Green Onions - 3 sprigs
Bell Pepper - about 1 cup
Besan/Chickpea Flour - about 1 cup
Corn Starch - 1/2 cup
White Sesame Seeds/Til - 1 tsp
Carom Seeds/Ajwain/Owa - 1/2 tsp
Coriander/Dhania Powder - 1/2 tsp
Cumin/Jeera Powder - 1/2 tsp
Black Pepper Powder - 1/2 tsp
Cayenne Pepper/ Red Chili Powder - 1/4 tsp
Turmeric/Haldi - 1/4 tsp
Oil for frying
How to make Indian Palak Pakora:
- Chop spinach leaves, green onions and bell peppers. If you don't have green onions, add thinly sliced regular yellow, red or white onions. Sometimes I add thinly sliced potatoes as well.
- If you are not a fan of spinach, use any other greens you like - fenugreek or methi leaves, coriander or cilantro leaves, kale and so on.
- In a mixing bowl, add chopped veggies and all the spices - carom seeds, sesame seeds, coriander powder, cumin powder, black pepper, cayenne, turmeric and salt. Mix all the ingredients well. Cover and set it aside for 10 minutes. Let the veggies sweat a little.
- You can add ginger garlic paste as well if you like. I added cayenne pepper for slight heat. You can add green chilies as well.
- Heat oil for frying.
- Now add the flours - besan and corn starch. Mix well. Depending on the moisture of the veggies, add water little at a time, to make the pakoda batter. I added about 2 tbsp of water.
- Too runny batter will make the fritters soggy and too little water will make the fritters hard.
- Start with one lemon sized ball for frying. Taste for seasonings. If the batter is too runny, add 1-2 tbsp more chickpea flour.
- Drop lemon sized balls of the batter (using a spoon or with hands) in medium hot oil and fry until fritters turn golden brown on all sides. Do not overcrowd the frying pan.
- Fry Spinach Fritters in batches and drain on paper towels.
Enjoy Palak ke Pakore with a chutney of your choice. Until next post, Happy Cooking!