KEERAI PAKODA – SPINACH PAKODA
Spinach/keerai pakoda is very quick, easy and crispy recipe. You can use any green leaves for this recipe but spinach/palak tastes delicious. This is one of the easiest and healthy pakoda. We can enjoy this as a tea time snack or as a starter for parties.
SERVING SUGGESTION :
- Tea time snack, Appetizer.
- Side dish for rice with sambar, Mor Kuzhambu.
AUTHOR : Dimple CUISINE : South Indian
COURSE : Appetizer, Snack YIELD :15-20 Pakodas
- Spinach – 1 cup (firmly packed)
- Onion(medium) – 1 (thinly sliced lenthwise)
- Besan flour – 1 cup
- Rice flour – 3 Tbsp
- Turmeric – a pinch
- Salt – as required
- Red chilli powder – 3/4 Tsp
- Asafoetida / Hing – a pinch
- Garam Masala – 1/2 Tsp
- Green chilli – 2 (vary with spice level)
- Curry leaves – 1 string
- Coriander leaves – 2 Tbsp (finely chopped)
- Ginger garlic paste – 1 Tsp
- Ghee – 1 Tsp
- Fennel seeds – 1 Tsp
- Ajwain – 1/2 Tsp
- Baking soda – a pinch
- Water – as required
- Oil – for deep fry
- Wash and chop spinach.
- Slice onion lenthwise. Finely chop coriander leaves and curry leaves.
- Mash/ finely chop green chilli.
- In a mixing bowl add besan flour, rice flour, turmeric, salt, red chilli powder, hing and garam masala. Mix everything well.
- In a large mixing bowl add spinach, onion, green chilli, coriander leaves and curry leaves.
- Add besan flour mix to this. Add fennel seeds, ajwain, ginger garlic paste, ghee and baking soda. Mix everything well.
- Sprinkle water little by little and prepare a tight dough.
- Heat oil in a kadai or pan over medium flame. Drop a small pinch of batter to oil. It should come up immediately. Then oil is ready for frying.
- Take a hand full of dough and drop it into oil in batches. Pakodas need not to be in regular/even shape.
- Flip and fry until pakodas become golden brown on all the sides.
- Remove from oil and place it on a paper towel to absorb excess oil.
- Crispy Spinach pakodas are ready.
- Add very less baking soda.
- You should prepare a tight dough. Otherwise pakodas will absorb more oil.
- Each time try with different variety of greens.
- If you don’t like fennel seeds use fennel powder. But make sure you use it any way. It gives very good flavor to pakoda.
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Step by Step Procedure with pictures :