Palak Pakora will add more fun to a cup of hot masala chai during the monsoon and winter evenings.
Preparation Time: 15 minutes. Cooking Time: 20 minutes. Serves 3. 1½ cups finely chopped spinach (palak), washed and drained ¼ cup finely chopped onions 1½ tsp finely chopped green chillies ½ tsp chilli powder ¼ tsp asafoetida (hing) ¼ tsp turmeric powder (haldi) 2 tbsp rice flour (chawal ka atta) ¾ cup besan (Bengal gram flour) A pinch of baking soda Salt to taste Oil for deep-frying For serving Tomato ketchup Green chutney 1. Combine all the ingredients in a deep bowl along with approx. 1 tbsp of water and mix well. 2. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato ketchup and green chutney.