PALAK ONION PAKODA

  

Spinach is the tastiest leafy veggie and this when used to make the tasty jhatpata  pakodas not only increases the taste, but also infuses health into fried pakodas. I like the pakodas to be extra tastier so I added onions also.
INGREDIENTS

• Palak                      1 cup finely chopped
• Onions                   1 finely chopped
• Gram flour              1 cup
• Rice flour                2 Tsp
• Green chillies         1 chopped finely
• Salt                         to taste
• Red chilly powder   1/2 tsp
• Oil                           for deep frying

PROCEDURE
Combine all the ingredients and add enough water to make a thick mixture. The mixture should not be too watery, keep it crumbly. Too much water make the pakodas absorb more oil. So watch and add the water.
Heat oil in a pan and fry the pakodas in small batches. Keep the flame medium. If the flame is too high the pakodas don’t cook from the inside. On the other side if the flame is too low they absorb more oil and become too hard.

TIPS

• Usually I use a whole bunch of palak. Blanch the Palak leaves for 2 minutes in hot water and then chop the leaves and use them. This way you can use more of palak. Alternately you can chop the palak and micro wave for a minute and use. In this method extra water is not required to make the pakoda batter. Add flour and onions into the soft palak till you get a thick mixture.
• Simple palak pakodas without onions also tastes good.
• Use a teaspoon of ginger garlic paste to enhance the taste.