Sweet and hot recipes

Palak Pakoda Recipe

Prep & Cooking: 20-30 mts

Serves – 5 persons

Cuisine: North Indian

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Ingredients:

3 cups packed chopped spinach leaves/palak/palakura

1 1/4 to 1 1/2 cups besan/chick pea flour/senaga pindi

2 1/2 tbsps rice flour

1/2 tsp red chili powder

1/2 tsp roasted cumin powder

2-3 finely chopped green chilies (adjust)

1 tsp ginger-garlic paste

10-12 mint leaves finely chopped

2 tbsps finely chopped fresh coriander leaves

2 tbsps hot oil

water as required

salt to taste

oil for deep frying

1 tsp ginger garlic paste

1 tsp red chilli pwd

1 tsp coriander pwd

1 1/2 cups water (use the water in which spinach was blanched)

salt to taste

garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)

1/2 tbsp malai (top of milk)

1/2 tsp kasuri methi

1 tbsp oil

1 Heat oil in a heavy bottomed vessel, add cumin seeds and let them splutter. Add the onions and green chillis and sauté the onions till they turn transparent.
2 Add ginger garlic paste and fry further for 3-4 minutes. Add red chilli pwd and coriander pwd and combine well.
3 Add the spinach paste and let it cook for 4-5 mts. Add the fried potato cubes and combine. Cook on low heat for 7-8 mts.
4 Add the palak water and salt and cook on medium heat for 12-15 mts or till the potatoes are fork tender. Add malai, garam masala pwd and kasuri methi and combine.
5 Reduce flame, cover and cook for a mt. Turn off heat and serve hot with rotis or steamed rice.