Скачать или смотреть Palak Pakoda | Chef Harpal Singh

Crispy, golden, and packed with flavour — Palak Pakoda is that perfect monsoon-time snack you didn’t know you were craving!

Fresh spinach leaves dipped in a spiced gram flour batter and fried till crunchy… it’s comfort food at its desi best. Make this recipe and pair it with some tandoori chai, chutney on the side, and let the rains do the rest!

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Ingredients
1 Tbsp - Coriander seeds
½ Tsp - Cumin seeds
½ Tsp - Whole black peppercorn
1 Tbsp – Dry red pomegranate seeds
1 Cup - Spinach
¼ Cup - Coriander leaves
2 No - Green chilli chopped
1 Inch - Ginger chopped
½ Tsp - Red chilli powder
½ Tsp - Turmeric powder
½ Cup - Gram flour
1 ½ Tbsp - Rice flour
Salt to taste
Water as required
1 Tsp – Carom seeds
Oil for frying
For Garnish
½ Tsp – Chaat Masala
½ Tsp – Red chilli powder

Method
1. Place a kadai on medium flame and lightly roast coriander seeds, cumin seeds, whole black peppercorns, and dry red pomegranate seeds mix well.
2. Saute for 1-2 minutes until seeds aromatic. Cool slightly and grind to a coarse powder.
3. Take spinach spring and cut into medium size. (Do not take spinach stem).
4. Take a coriander spring and cut into finely.
5. In a mixing bowl, combine chopped spinach, fine chopped coriander leaves, chopped green chilli, chopped ginger, coarse powder, red chilli powder, turmeric powder, gram flour, rice flour and salt mix well.
6. Add water little by little to form a thick, slightly sticky mixture (not runny). The mixture should hold shape when pressed.
7. Place kadai on medium and heat oil for frying.
8. Now add carom seeds in mixture and mix gently.
9. Drop small portions of the spinach mixture into the hot oil.
10. Fry them halfway on medium flame. Remove and drain on a paper towel.
11. Re-fry the half-fried pakoda until they turn golden brown and crispy. Remove and drain on a paper towel.
12. Remove in serving plate, Sprinkle some chaat masala and red chilli powder.
13. Serve with green chutney or tomato ketchup.





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