Spinach and Potato Pakora or Bhajia - 1, Fritters
Palak aur Aloo ke Pakorae
Vinodini Rastogi
Make these delicious pakoras next time you feel like having some fresh ones. They have to be served straight from the pan to get the best flavour and crispness.
Serves 4-5, depending upon how greedy you are!
Ingredients
1 mug full of diced potatoes
1 bunch of spinach leaves, washed and chopped
1 cup besan or Bengal gram/chickpea flour
1 tsp carom seeds (ajwain)
salt to taste
1/2 tsp. chilli powder, adjust to taste. You can add finely chopped fresh green chillies instead
1/4 tsp. baking powder (not soda bicarbonate)
1 tsp. Garam Masala or Pakora masala (reduce or omit salt if you add Pakora masala)
Oil for deep frying
Instructions
Place vegetables, spices and salt in a bowl. Add dry besan a little at a time, until they are stiffly bound by the besan.
Heat oil to just under smoking point. A test blob of pakora mix dropped in it should sizzle up quickly and rice to the top.
Drop about a dessert spoon (or less) of mix into the oil from the side, taking care not to splash oil by dropping it from a height.
Fry turning frequently, until golden brown and crisp.
serve immediately with Green Mango Chutney and Tomato Ketchup. You can sprinkle some chat masala just before serving. They are best when eaten straight away.
Note from Mamta: Adding a small bunch of chopped methi (fenugreek/dry, Kasoori methi leaves), enhance the flavour of these pakoras.
