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| Main ingredients | Spinach leaves, Gram flour, Garlic, Ginger-green chilli paste, Carom seeds, Garam masala powder, Spring onions with greens, Cloves, Black cardamom, Green cardamoms, Cinnamon, Bay leaf, Ginger-garlic paste, Onion paste, Fresh tomato paste, Dried mango powder |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 25-30 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 2 cups shredded spinach leaves (palak)
- 1 cup + 2 tablespoons gram flour (besan)
- 1 tablespoon chopped garlic
- 2 teaspoons ginger-green chilli paste
- ¾ teaspoon turmeric powder
- 4 teaspoons coriander powder
- ¼ teaspoon carom seeds (ajwain)
- ½ teaspoon sugar
- ½ teaspoon garam masala powder
- Salt to taste
- ¼ cup chopped spring onions greens
- ¼ cup chopped spring onions bulbs
- 3 tablespoons oil + for deep frying
- 10-12 black peppercorns
- 10-12 cloves
- 1 black cardamom
- 4-5 green cardamoms
- 1 inch cinnamon
- 1 bay leaf
- 1 teaspoon cumin seeds
- 2 green chillies, slit
- 1 tablespoon ginger-garlic paste
- 1 cup onion paste
- 1 cup fresh tomato puree
- ½ teaspoon red chilli powder
- ¾ teaspoon dried mango powder
- 2 tablespoons chopped fresh coriander leaves
Method
- Heat sufficient oil in a kadai.
- Take spinach leaves in a bowl, add ½ cup gram flour, garlic, 2 teaspoons ginger-green chilli paste, ½ teaspoon turmeric powder, 2 teaspoons coriander powder, carom seeds, sugar, garam masala powder, salt, spring onion greens, spring onion bulbs, 1 tablespoon oil and 2-3 tablespoons water and mix well.
- Add remaining gram flour and mix well.
- Dampen your fingers and drop small portions of spinach mixture into hot oil and deep- fry till golden brown and crisp. Drain on absorbent paper and set aside.
- Grind black peppercorns, cloves, black cardamom, green cardamoms, cinnamon and bay leaf to a coarse powder.
- Heat 2 tablespoons oil in a non-stick pan, add cumin seeds and once they start to change colour, add green chillies and ginger-garlic paste, mix and sauté for 30 seconds.
- Add onion paste, mix and sauté till golden brown. Add tomato puree, mix and sauté till oil separates.
- Add remaining turmeric powder, red chilli powder, remaining coriander powder, 2 teaspoons of prepared spice mix, dried mango powder and salt and mix well.
- Add ½ cup water and mix well.
- Take remaining gram flour in a bowl, add 1 cup water and whisk well. Add this mixture to the pan and mix well.
- Add 2 cups water and mix well. Once the mixture comes to a boil, add the prepared pakodas and coriander leaves and mix well.
- Transfer equal portions into individual serving bowls, sprinkle coriander leaves and serve hot.
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