Ingredients 4 cups peanut oil for frying 1 10 ounce package washed fresh spinach teaspoon salt and pepper to taste. Cook and stir for about 2 minutes until it is just beginning to brown. Pakoda or pakora are deep fried tea time snack from indian cuisine. Returning back from the dreamy world to the recipe of today spinach lentil fritters commonly called vada in the south of india. These are good to serve hot with a cup of indian masala chai.
Some of the classic types of pakodas include dunking bite sized veggies like potatoes cauliflower chilli peppers onions and eggplant into a thick batter of chickpea flour and spices. A vada is a very popular lentil fritter which can be prepared with a lot of variations. Preheat the oven to very low and put a paper towel lined roasting pan in it to warm. I believe that rainy days and deep fried food like this palak pakoda recipe can make any food lover swoon at its combination. This allows the water from the butter to evaporate.
You may experiment with various kinds of legumes and lentils keeping base recipe the same. You may experiment with various kinds of legumes and lentils keeping base recipe the same. Some of the classic types of pakodas include dunking bite sized veggies like potatoes cauliflower chilli peppers onions and eggplant into a thick batter of chickpea flour and spices. Ingredients 1 bunch of spinach palak whole leaves finely washed 7 8 tbsp chick pea flour besan batter 1 2 tsp rice flour salt to taste 1 2 tsp red chilli powder 1 4 tsp turmeric powder 1 4 tsp ginger garlic paste 1 4 tsp roasted coriander seeds powder 1 2 tsp carom seeds ajwain 1 tbsp coriander. Ingredients 4 cups peanut oil for frying 1 10 ounce package washed fresh spinach teaspoon salt and pepper to taste.
