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Monday, 21 April 2014

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Source(google.com.pk)

Spinach palak ki chaat is a mouthwatering appetizer. Spinach pakoras dipped into tamarind chutney and serve with crispy spinach leaves makes a very sophisticated h’orderves. Your friends and family will love it.

This recipe will serve 4.

Ingredients:

Approx. 5oz spinach leaves

4 tablespoons besan, gram flour

4 tablespoons corn starch

1/2 teaspoon salt

Pinch of black pepper

Approx. 1/4 cup of water use as needed

Oil to fry

For Serving

Approx. 1/4 cup of tamarind sweet and sour chutney check out the recipe on my website.

Method

Clean and pat dry the spinach.

Keep about 10 large spinach leaves aside; chop the remaining spinach very fine, this will be about 2 cups of chopped spinach.

Next make the batter to fry the spinach leaves, mix 2 tablespoons of beasn, 2 tablespoons of corn starch, ¼ teaspoon of salt and black pepper. Add approx. 2 tablespoons of water slowly to make a batter. Note: batter should be thin in consistency but still should be able to cover the spinach for frying.

Heat the oil in a frying pan over medium high heat. Frying pan should have approx. 1inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.

Dip the spinach leaves in the batter one at a time and slowly drop into the frying pan. Fry the spinach until both sides are light gold. Turn them occasionally. This will take about 2 minutes. Keep aside.

In left over batter add chopped spinach, salt, corn starch and besan mix it well, this should be the consistency of soft dough, add water as needed.

Take about 1tablespoon of batter shaping in small balls drop them into the oil. Fry them until they are golden brown. This should take about 4-5 minutes. Take them out over paper towel.

Serving suggestion

Dip the small pakoras in tamarind chutney and serve them with the fried spinach leaves.

Spinach Potato Pakoras are great as an appetizer, a tasty compliment for your afternoon tea and a spicy delicious snack anytime. They are made with spinach, potatoes, besan and spices and then fried till crispy golden.

Will serve 4

Spinach Potato (Aloo Palak) PakoraIngredients:

2 large potatoes peeled and cubed in small pieces, (will make 2 cups of cubed potatoes)

2 cups packed spinach roughly chopped

2 green chilies finely chopped, adjust to taste

1 cup besan (gram flour, available in Indian grocery stores)

2 tablespoons rice flour

1/2 teaspoon red pepper, adjust to taste

2 teaspoons coriander crushed (dhania)

1 teaspoons mango powder (amchoor, available in Indian grocery stores)

1 teaspoon cumin seeds (jeera)

2 teaspoons salt

¼ teaspoon asafetida (hing)

Approx. 2 tablespoons of water adjust as needed

Also need oil to fry

Method

Combine all the dry ingredients, besan, rice flour, coriander, cumin seeds, red pepper, salt, mango powder, and asafetida in a bowl. Mix it well.

Add potatoes, spinach, and green chilies into dry mix, mix it well and add water as needed to make soft and sticky dough. When you are ready to fry pakoras mix the veggies with dry ingredients, otherwise spinach and potatoes will leave the water because of salt.

Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up and not change color instantly.

Place about one tablespoon of mix holding with your fingers into the oil. Do not over lap the pakoras.

Fry the pakoras in small batches; this will take three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.

Repeat this process for the remaining batches.

The crispy, delicious pakoras are now ready to serve.

Tips

If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.