Assorted Pakoda

Ingredients list for Assorted Pakoda

• 1 medium Potato
• 2 cups Gram flour (besan)
• 8-10 Spinach leaves (palak)
• 8-10 Carom leaves
• 2 tablespoons Rice flour
• to taste Salt
• ¼ teaspoon Turmeric powder
• ½ teaspoon Red chilli powder
• ½ teaspoon Coriander powder
• ½ teaspoon Cumin powder
• a pinch Asafoetida
• a pinch Soda bicarbonate
• to deep fry Oil

Method

1. To make the batter, put gram flour in a mixing bowl, add rice flour, salt, turmeric powder, red chilli powder, coriander powder, cumin powder and asafoetida. Add a tablespoon of hot oil. Add sufficient water and whisk well to make a thick and lump less batter. Add a pinch of soda bicarbonate and whisk again.Rest the batter for five to ten minutes.
2. Heat sufficient oil in a kadai.
3. Take some salted water in a bowl and slice the potato into the water.
4. Dip each potato slice in the batter and drop it into hot oil. Fry till crisp and golden. Drain on absorbent paper.
5. Dip each carom leaf into the same batter and deep-fry till crisp and golden. Drain on absorbent paper.
6. Add little water to the batter to thin it down before dipping the spinach leaves.
7. Dip each spinach leaf in batter and deep-fry in hot oil till crisp and golden. Drain on absorbent paper.
8. Arrange the pakode on a serving plate and serve hot with chutney or ketchup.

Nutrition Info