It was a rainy Sunday, my husband and kids were taking a nap after lunch and I was sitting and browsing. I knew my hubby will not sleep more than an hour and he will start asking for Tea from the bed itself. Such a rainy day 'Chai' really needs some pakodas to munch and I didn't have anything preplanned. I had some spinach in the fridge and thought of making the normal spinach pakodas that i make, but was being lazy to finely chop everything, mix and fry it. I came across this recipe of Spinach pakoda where you don't have to chop the spinach and so easy to make it and I wondered why didn't this way of making pakoda strike my mind before.
- Spinach - 1/2 lbs
- Besan flour - 1/2 cup
- Corn flour - 1tbsp
- Salt - 1 tbsp
- Pepper pdr - 1 tsp
- Cumin pdr- 1/2 tsp
- Chilly pdr - 1tsp
- Asefoetida - a pinch
- Water- 1/2 cup
- Oil as needed to deep fry
- Wash and pat dry the spinach leaves well and keep aside.
- Mix besan flour and rest of the ingredients in water and make a batter, batter should be thin.
- Heat a kadai in medium heat and pour the oil. To check for the correct heat of the oil, put a drop of batter in the oil and if it comes up right away without changing color your oil is hot enough.
- Dip spinach leaf in the batter one at a time and slowly drop it in the oil.
- Fry for 2-3 mins and turn it upside down. Remove it from the oil when the spinach turns golden brown color on both sides.
- Repeat the process for the rest of the spinach leaves.
Recipe courtesy- Manjula's kitchen...