Saturday, 12 April 2014

Preparation time: 15 minutes
Cooking time : 15 minutes
Serves: 6
1 cup besan/gram flour
1 cup spinach (palak) finely chopped
2 potatoes sliced like fingers
1 medium size onion, thinly sliced
1 green chili, chopped
1/2 tsp red chili powder
1 tsp coriander powder/dhania powder
1 tsp gaam masala powder
1/2 tsp carom seeds (ajwain)
a pinch of soda bi-carb (meetha soda)
salt to taste
oil for deep frying
chaat masala to sprinkle

  1. Mix everything except oil and chaat masala and slowly add approximately half a cup water to make a thick batter.
  2. Take spoonful or a forkful of batter at a time and fry the pakoras in hot oil till they are golden brown in color.
  3. Drain out on an absorbent  paper,sprinkle chaat masala and serve aalu palak pakoras hot with green chutney or tomato sauce.

  1. Spinach and onions release water when they are mixed with salt. So be careful while adding water.Add 1/2 cup of water first ,mix well and keep aside for 5 minutes. If the batter is still thick then add some more water.
  2. It is convenient to drop batter in oil with the help of a fork than a spoon.

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