PALAK PATTA PAKODE/SPINACH LEAF FRITTERS/ AN IRRESISTIBLE EVENING SNACK
Crisp pakode or deep-fried fritters are a weakness of every single Indian. Vegetable pakode is their first choice among all desi snacks. Rain or no rain the pakode is needed for sure with the evening tea, especially during winter and rainy seasons. This popular snack prepares and cooks easily without any fuss
Most of the vegetables are used to make the pakode. A batter of besan/chickpea flour is prepared with medium-thick consistency and the desired veggies are dipped to coat the batter. The batter-coated veggies are deep-fried until golden brown. These sinful snacks get enhanced flavours with particular spices like roasted cumin powder and chaat masala which is sprinkled at the time of serving hot with different chutneys
INGREDIENTS REQUIRED
• Medium-sized spinach leaves – 20 nos
• Besan/chickpea flour – 1 medium bowl
• Water for besan batter – 1/2 cup
• Salt – To taste
• Red chilly powder – 1 tsp
• Roasted Jeera/cumin powder – 1/2 tsp
• Chaat masala to sprinkle on pakode – to taste
• Oil for frying – as required
METHOD
1 – Firstly, wash spinach leaves well to get rid of the dirt
2 – Take a mixing bowl and add besan, salt, and powdered spices. Combine all the ingredients
3 – Add little water at times and whisk well to avoid lumps. The batter should be thick with no lumps. Whisk with a hand whisk nicely
Keep the batter at rest for 20 minutes meanwhile keep the kadahi with oil for deep-frying
4 – Dip 1 spinach leaf and coat it on both sides with the besan batter nicely
5 – Drop 3-4 leaves at a time and fry them until they are crisp and golden brown
6 – When fried to perfection, take them out of the oil and sprinkle some chaat masala all over the pakoras
7 – Enjoy the crisp and super tasty palak patta pakode with the green chutney, tamarind chutney, and tomato ketchup
8 – Most of the time I love to make PALAK PATTA CHAAT with these crisp pakode
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