Palak ke pakoday

Name: Palak ke pakoday
Total time: 2400 s
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 3 medium size bunches spinach/palak finely chopped; 1 medium size onion finely sliced(not large size); 6 tbsp besan/chick pea flour; 1/2 tsp rice flour; 1/2 tsp rice flour; to taste salt -; 1 tsp red chilli powder; 1/4 tsp turmeric powder; 1/4 tsp roasted coriander seeds powder; 1/4 tsp ajwain carom seed; 1 tsp oil; 1 pinch baking soda optional; oil for frying

Maheen Momin @cook_24301584

karachi Pak

#hinaibrahim

Maheen Momin @cook_24301584

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Ingredients

40 min

4 servings

3medium size bunches spinach/palak finely chopped
1medium size onion finely sliced(not large size)
6 tbspbesan/chick pea flour
1/2 tsprice flour
1/2 tsprice flour
to tastesalt -
1 tspred chilli powder
1/4 tspturmeric powder
1/4 tsproasted coriander seeds powder
1/4 tspajwain carom seed
1 tspoil
1 pinchbaking soda optional
oil for frying

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Steps

40 min

1

Wash finely chopped spinach and add into the bowl. Into it, add finely sliced onion.
2

Into it add chick pea flour and rice flour. Add salt, red chilli powder, turmeric powder, coriander seeds powder, carom seeds.
3

Add oil and mix all the ingredients well.Washed spinach already leaves it's water and therefore, batter can be mixed easily.
4

The batter should be thick.If required just sprinkle few drops of water and mix the batter.
5

Heat oil in a wok for deep frying.Take a portion of the batter in your fingers, press or flatten the batter with fingers and drop in oil.
6

Similarly drop the rest of the pakodas batter into the oil.Deep fry the palak pakodas on low flame until they turn golden colour on all sides.
7

Take them out.
Serve hot with chutney dips or ketchup or yoghurt