Palak pakoda recipe

 Certainly! Here's a recipe for Palak Pakodas, a crispy fritter made with spinach:

Ingredients:

• 2 cups spinach leaves, washed and finely chopped
• 1 cup chickpea flour (besan)
• 2 tablespoons rice flour
• 1 teaspoon ginger-garlic paste
• 1 green chili, finely chopped
• 1/2 teaspoon carom seeds (ajwain)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/4 teaspoon turmeric powder
• A pinch of asafoetida (hing)
• Salt to taste
• Oil for deep frying

Instructions:

1. In a large mixing bowl, combine the chickpea flour, rice flour, ginger-garlic paste, chopped green chili, carom seeds, cumin seeds, red chili powder, turmeric powder, asafoetida, and salt. Mix well.
2. Gradually add water to the mixture and whisk until you have a smooth batter of medium consistency. The batter should be thick enough to coat the spinach leaves.
3. Add the finely chopped spinach leaves to the batter and mix well, ensuring all the leaves are coated with the batter.
4. Heat oil for deep frying in a deep pan or kadai over medium heat.
5. Once the oil is hot, drop small portions of the spinach batter mixture into the hot oil using a spoon.
6. Fry the pakodas until they turn golden brown and crispy. Fry them in batches, making sure not to overcrowd the pan.
7. Remove the fried pakodas using a slotted spoon and drain excess oil on a paper towel.
8. Repeat the process with the remaining spinach batter mixture until all the pakodas are fried.
9. Serve the Palak Pakodas hot with mint chutney or tamarind chutney.

Enjoy the crispy and flavorful Palak Pakodas as a delicious snack or as an appetizer!