Sheetal Kamat

It been more than a month since I prepared this but due to all sort of logistic issues in moving out of hyderabad I got little busy and couldnt post the recipe even though I had clicked the photos. So today I am going to post all 5 recipes that were pending. New ones will come as and when I try them :)

Palak (Spinach) Pakoda
1 Bunch of Palak
1/2 Cup Bason
1/2 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
A Pinch of Jeera Powder
1/2 Spoon Corriander Powder
Salt to taste

  • Wash Palak leaves and keep aside.
  • Mix bason, red chilli powder, turmeric powder, jeera powder, corriander powder and salt to taste with water to form a paste
  • Heat oil in a pan
  • When its slightly warm, add a spoon of oil into the bason paste.
  • When oil is hot, dip the two palak leaves at a time in the bason paste and add it into the pan and fry the pakoda on the golden colour
  • Repeat for remaining leaves

I used smalled leaves of palak and the pakodas turned out amazing. Especially the palak was crisp and tasty because of its freshness and tenderness.
Also I dipped two palak leaves at a time so that the pakoda has its taste and still not too much of spinach which wont get crisp.

  1. Aparna said...

    Welcome Back Sheetal :-) Good to see the "activity" in this space again :-)

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