Palak Pakora will add more fun to a cup of hot masala chai during the monsoon and winter evenings. Recipe Link : https://www.tarladalal.com/Palak-Pakora-Palak-Pakoda-42079r-------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_DalalPalak PakoraThis is an interesting pakoda that combines the vibrant colour of spinach and the exciting crunch of onions with a dash of spice powders for flavour. We have combined the right amounts of besan and rice flour to give the Palak Pakora an awesome crunch. A must-try recipe, the Palak Pakora will add more fun to a cup of hot masala chai during the monsoon and winter evenings. Preparation Time: 15 minutes.Cooking Time: 20 minutes.Serves 3. 1½ cups finely chopped spinach (palak), washed and drained¼ cup finely chopped onions1½ tsp finely chopped green chillies½ tsp chilli powder¼ tsp asafoetida (hing)¼ tsp turmeric powder (haldi)2 tbsp rice flour (chawal ka atta)¾ cup besan (Bengal gram flour)A pinch of baking sodaSalt to tasteOil for deep-fryingFor servingTomato ketchupGreen chutney1. Combine all the ingredients in a deep bowl along with approx. 1 tbsp of water and mix well.2. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.Serve immediately with tomato ketchup and green chutney.
