2 cups chopped fresh spinach 1 onion, finely chopped 2 cloves garlic, minced 1/2 cup gram flour (chickpea flour or besan) 1 teaspoon turmeric 1 teaspoon garam masala 1 green chili (optional) 1 teaspoon salt 1/2 teaspoon sugar 1/4 cup oil …
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Preparation for spinach pakora Wash and rinse palak very well in enough water. Drain completely. Add sliced onions, salt, coriander, mint leaves and green chilies. Next also add ginger garlic paste, red chili powder and coriander powder. Mix everything well and rest for 10 minutes. When the mixture releases moisture, add besan and rice flour.
INGREDIENTS FOR palak pakoda recipe. (1 CUP = 250 ML) 1 cup besan (gram flour) 2 cups spinach or palak - finely chopped. ⅓ cup chopped onion or 1 medium sized onion, chopped. 1 teaspoon chopped ginger (adrak)
Crispy, golden brown and irresistible, No-Fry Onion-Spinach Pakora or Pakoda (Fritters), are an extremely popular snack in Indian cuisine. Pakoras are basically fritters where onions, or other vegetables, are coated in a chickpeas flour or gram flour batter, seasoned with Indian spices and deep-fried.
Parsnip, celeriac and other root vegetables – grate like potato Not recommended (or requires extra prep steps): eggplant, pumpkin, celery, fennel, cucumber, tomatoes Vegetables for pakoras are typically either finely chopped, grated or julienned so they are suitable to form into little patties and cook quickly.