Palak is that one leafy vegetable that my kids eat without throwing any tantrums. I lure them to eat palak by making Spinach Oats Khichdi, Palak Paneer which they not only readily gobble but under that pretext they get some nutrition as well. Having some fresh, homegrown palak ready by my side, I boiled down to make an instant snack : Palak Pakoda because rain had just set the mood! As crunchy as Babycorn Fritters, Palak Pakoda has an amazing colour and crispiness. Plus the blend of palak, besan, rice flour, salt, chat masala turns out so good that you would not just stop munching Palak Pakoda.
Make these lip-smacking Palak Pakoda while the rain is still pouring in for its last leg and obviously you can make them for impending winter too! Scribble down its recipe:
- Palak – 10 leaves
- Besan – 2 tbsp
- Rice flour – 2 tbsp
- Salt - as per taste
- Chat masala – 1tsp
- Oil – for deep fry
- Take a kadai and heat oil for deep frying.
- Mix besan and rice flour together with water, to make a batter
- It’s consistency should be like idly batter.
- Add salt and chat masala to the mixture as per your taste.
- Take fresh palak leafs and dip into the mixture and put it into oil and fry till it turn reddish colour.
- Once palak leaf get fried remove from the oil and serve hot with sauce.
This recipe is a part of WATeaTimeSnacks recipe contest in collaboration with Typhoo Tea.