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| Main ingredients | Fresh spinach leaves, Fresh fenugreek leaves, Onion, Potato, Green chillies, Carom seeds, Turmeric powder, Red chilli powder, Asafoetida, Cumin powder, Coriander powder, Gram flour, Baking soda |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 8-10 fresh spinach leaves, shredded
- ¼ cup fresh fenugreek leaves
- 1 medium onion, cut into small cubes
- 1 medium potato, cut into small cubes
- 2 green chillies, chopped fine
- ½ teaspoon carom seeds (ajwain)
- ½ teaspoon turmeric powder
- ¾ teaspoon red chilli powder
- ¼ teaspoon asafoetida
- Salt to taste
- ½ teaspoon cumin powder
- 1 tablespoon coriander powder
- ¾ cup gram flour (besan)
- ¼ teaspoon baking soda
- Green chutney to serve
- Date and tamarind chutney
Method
- Take spinach leaves in a bowl, add fenugreek leaves, onion, potato and green chillies. Crush carom seeds and add.
- Add turmeric powder, red chilli powder, asafoetida, salt, cumin powder, coriander powder and gram flour and mix well.
- Add 2-3 tablespoons water and baking soda and mix well.
- Heat sufficient oil in a kadai. Drop small portion of the pakoda mixture into hot oil and deep-fry on medium heat till golden and crisp. Drain on absorbent paper.
- Transfer into a serving bowl and serve hot with green chutney and date and tamarind chutney.
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