Indian
Indian - Street Food and Snacks
Crispy Palak Pakora (Spinach Fritters)
Chef's Menu Description
Simmered in a vibrant, velvety purée of fresh garden spinach, garlic, and warming spices, finished with a knob of butter.
Ingredients
- • 3 cups spinach leaves, washed and dried
- • 3/4 cup gram flour (besan)
- • 2 tbsp rice flour
- • 1/2 tsp carom seeds (ajwain)
- • 1/2 tsp red chili powder
- • 1/2 tsp salt
- • 2 cups oil, for deep-frying
Preparation Steps
1
Phase 1
Whisk the gram flour, rice flour, carom seeds, chili powder, and salt with water into a thick batter.
2
Phase 2
Dip small bunches of spinach leaves into the batter so they hold together.
3
Phase 3
Deep-fry in hot oil for about 2 minutes until crisp and just browning at the edges.
4
Phase 4
Lift out with a slotted spoon and drain briefly.
5
Phase 5
Serve the palak pakoras hot with mint chutney.