Serves: 10 to 12 Pakodas (For 2 persons)
Time: 20 minutes
Ingredients:2 cup roughly chopped spinach leaves
1/4 cup onion, julienne
6 to 7 tbsp Besan (chickpea flour)
1 tbsp Rice flour
1/2 tsp ginger garlic paste
5 to 7 curry leaves, finely chopped
1 tsp Sesame seeds (optional)
1 tsp Kasoori Methi
1/2 tbsp Red chili powder or to taste
1/4 tsp Turmeric powder
Pinch of baking soda
Salt to taste
2 to 3 tbsp of water
Oil for deep frying
Method:
1) In a mixing bowl add spinach, onion and salt. Mix well and leave for 10 to 15 minutes. This will make onion little mushy and slightly watery.
2) Then Sprinkle besan and rice flour over it. Heat 1 tsp oil till it reaches to its smoking point and pour it over the flour. Wait for 2 minutes and toss gently.
3) Now add other ingredients (ginger garlic paste, kasoori methi, sesame seeds, red chili powder, turmeric powder, baking soda, and little more salt if needed). Mix nicely and add very little water. Make a very thick mixture (dough like consistency).
4) Heat oil for deep frying and put it over medium flame. Drop little pakodas with the help of spoon or just by hand. Deep fry until golden brown and crispy.
Place on the paper towel to remove excess oil.
Serve hot with Tomato ketchup, green chutney or dry garlic chutney.
Tips:
1) You can add fresh methi leaves (Fenugreek) along with spinach.
2) Adding 1 tsp hot oil over dry flour makes the pakodas crispy.
3) Do not fry over high heat or low heat. Frying over high heat makes the pakoda brown quickly but inside it will remain uncooked. Frying over low heat will make the pakodas very oily. Try to maintain the temperature by changing from medium to medium-high.
4) Baking soda makes the pakodas light. However do not add more than a pinch for the above quantity.
5) If you add water more than few spoons, pakodas wont come out crispy.
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