Tuesday, 2 October 2012
Palak Pakora
Palak Pakora
Ingredients:
16-20 fresh spinach leaves
¾ cup gramflour (besan)
Salt to taste
1½ tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
Oil to deep fry
3 cups yogurt
2 tsp roasted cumin powder
1 cup coriander chutney
1 cup sweet tamarind chutney
3 medium sized onions (finely chopped)
½ tsp red chilli powder
200 gm bhujia (sev)
1 small bunch coriander leaves
¾ cup gramflour (besan)
Salt to taste
1½ tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
Oil to deep fry
3 cups yogurt
2 tsp roasted cumin powder
1 cup coriander chutney
1 cup sweet tamarind chutney
3 medium sized onions (finely chopped)
½ tsp red chilli powder
200 gm bhujia (sev)
1 small bunch coriander leaves
Preparation:
Choose spinach leaves that
are medium-sized. Mix besan with salt, red chilli powder, turmeric powder,
coriander powder and add water to make a thin batter of pouring consistency.
Heat sufficient oil in a kadai.
Dip each spinach leaf in the batter and deep fry in hot oil till golden brown and crisp. Drain onto an absorbent paper. Whisk yogurt with salt to taste.
To serve, place four to five pakoras on a serving plate. Cover with four to five tablespoons of whisked yogurt. Sprinkle roasted cumin powder. Dribble green coriander chutney and sweet tamarind chutney.
Sprinkle some chopped onions and red chilli powder and then cover liberally with sev. Garnish with chopped coriander leaves and serve immediately.
Dip each spinach leaf in the batter and deep fry in hot oil till golden brown and crisp. Drain onto an absorbent paper. Whisk yogurt with salt to taste.
To serve, place four to five pakoras on a serving plate. Cover with four to five tablespoons of whisked yogurt. Sprinkle roasted cumin powder. Dribble green coriander chutney and sweet tamarind chutney.
Sprinkle some chopped onions and red chilli powder and then cover liberally with sev. Garnish with chopped coriander leaves and serve immediately.
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