Spinach Pakora

Standard

16-20 fresh spinach leaves washed and dried well

1 cup of Besan (chick pea flour)

½ cup of rice flour

½ tsp  Hing or asafetida powder

1 tsp cumin powder

1 – 2 tsp chili powder (to taste)

½ tsp cumin seeds

1 tsp salt

¾ cup water

¼ tsp baking soda

Oil for deep frying

Mix together all dry ingredients and add water.  Batter should be the consistency of pancake batter with no lumps.

Heat a small pan with oil for deep frying.  Temperature should be about 350 degrees if you’re using a thermometer otherwise add a small drop of batter into the oil if it floats to the top fairly quickly, the oil is ready.  Use medium heat so oil does not start to smoke.  Dip spinach leaves one at a time into batter and scrape most of it off by dredging it along the side of the batter pan.  The leaf should be coated but not heavily covered.  Gently place into the hot oil.  Fry for about 2-3 minutes on each side until a nice golden brown color.  Take out of oil with a slotted spatula and place into a platter lined with paper towels to absorb extra oil.  Serve warm with tamarind or cilantro Chutney or even ranch dressing if desired.

Advertisements

2 responses »

  1. Pingback: Cilantro Chutney « Kolpona Cuisine

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s