Ingredients

The following ingredients have 4 Servings
  • 15-20 Palak / Spinach Leaves
  • 3/4 cup Besan / Chickpea Flour
  • 2 tbsp Rice Flour
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Ginger Paste
  • 2 tbsp Fresh Coriander (Finely Chopped)
  • 1 tsp Green chilli (Finely Chopped)
  • 1/8 tsp Baking Soda
  • 1 tbsp Lemon Juice
  • Salt to taste
  • Oil for frying
  • 1 tbsp Chaat Masala

Instruction

  • Mix besan, rice flour, red chilli powder, turmeric powder, ginger paste, fresh coriander, green chilli, baking soda, lemon juice and salt in a bowl.
  • Add water and make a batter.
  • The batter should be just thin enough to coat the back of a spoon.
  • Heat oil for frying the pakora in a pan.
  • Once the oil is hot, simmer the heat to medium low.
  • Dip the spinach leaves in the batter and drop them in the hot oil.
  • Deep fry until golden brown from both the sides.
  • Drain on a tissue lined plate.
  • Fry all the pakora in the same manner.
  • Do not overcrowd the pan while frying the pakora.
  • Sprinkle chaat masala as soon as the pakoras are out from oil and toss well.
  • Serve hot with yogurt mint dip to coriander mint chutney.