Palak Pakoda/Spinach Fritters

Fried food is a rare at home, i hardly make appalam or vada, if kids feel like having appalam, i make it in the microwave. Once in a month, we might have appalam for our friday lunch. For the past week i m making pakoda, samosa almost every other day, and kids are wondering, what happened to me suddenly😄. Yday’s Onion samosa, sold like hot cakes, i made just 8, and had to save 3 for their dad. Today’s Palak Pakode too is a hit, serve it straight from the pan, they will be asking for more. 
I made them for our evening chai, hot chai paired so well with the pakode. While i was looking for the recipe, i came across 2 different methods , one frying each leaf of palak dipped in batter and other is fine chopping the leaves and making the batter with it and frying it like vada. But when i searched specifically, how it is made in the roadside stalls, i came across this method. I m linking the videos which i saw and adapted, they chop the leaves roughly and add it to the besan flour batter. Some use green chili, i have used chili powder. Use of ajwain and cumin is optional, but i prefer them in my deep fried food, as they aid digestion and avoid heart burn. A perfect snack to enjoy on a weekend evening, do try and let me know how you liked them.

Video reference here, here and here
Ingredients
1 bunch palak/spinach
1 cup besan/gram flour
3-4 tbsp rice flour
1/2  tsp -3/4 tsp red chili powder
1/2 tsp coriander powder
2 sprigs of curry leaves
2 pinches of ajwain/carom seeds
2 pinches of cumin seeds
1/2 tsp salt or to taste
1/2 cup – 3/4 cup of water
Oil for frying

Method

  • Wash the spinach leaves well in running water. Chop off the stems, take only leaves. Chop leaves roughly. Do not chop thin or fine, just a rough chop,a bunch into 3 or 4 cuts. Let this sit in a drainer.
  • Let us make the dough. Take besan, rice flour in a large bowl, to this add red chili powder, coriander powder, cury leaves, ajwain and cumin and salt. Whisk well to combine.
  • Now slowly add water to this and make dough, it will not be runny or too tight like chapathi dough. it will be little lose.Use only the 3/4 cup of water not more than that, it will make the batter runny.
  • To this now add the spinach and mix well. Heat oil for frying, once it is hot, take small portion of batter and drop into hot oil. Take a small portion and drop into the hot oil.You can fry 6-7 at a time.
  • Do not crowd the pan, cook them nice and brown on all sides. Remove using a slotted spoon onto a paper towel. Serve it hot, along with some hot chai.
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