Wednesday, February 8, 2012

Palak Pakoda


Palak (Spinach) -  15 - 20 leaves
Palak Pakode
Methi leaves      -  a hand full (Fresh or Kastri methi)
Bengal gram dal -  2 - 3 table spoons
Rice flour           -  1/2 table spoon
Red chili powder-  1 tea spoon
Gur (Jaggery)     -  1/2 tea spoon
Garam Masala    -  1/2 tea spoon
Salt to taste
Cooking oil for deep frying

1.  Wash and finely chop both palak and fresh methi leaves.  (If you are using kasuri methi that also need to be washed and soaked in warm water.)
2.  Squeeze water well from from the leaves.
3.  Add besin, red chili powder, rice flour, gur, garam masala and salt.
4.  Mix thoroughly all the ingredients and keep it aside for 10 - 15 mins.
5.  Heat oil in a kadai.
6.  Make small balls of the pakoda mixture and deep fry in oil.  Keep the flame in medium flame.
7.  Remember heat should be in medium level only.  (If the flame is in high the pakodas will become brown in the outside and remain un cooked from the inside.  If the flame in too low the pakodas will absorb more oil.)
8.  As soon as the pakodas become golden brown remove from oil and keep it in oil absorbent paper.
9.  Serve hot along with tea.
10.Excellent tea time snack.  It also goes well with rice varieties.

No comments:

Post a Comment