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1 kg -
250 g - gram flour (approx)
200 g - rava (semolina) (approx)
1 piece -
1 tbsp - ajwain
1 tbsp - cumin
salt to taste
oil to fry
How to Make Palak Pakoda
Wash palak, drain water and chop coarsely.
Chop green chillies, ginger into fine pieces and mix with palak.
Add ajwain, cumin seeds and salt.
Gradually, add gram flour and semolina to the palak till the batter is of semi-solid consistency.
No water is to be added since the batter can be mixed in the juice of the palak.
Keep oil in a pan. When the oil is hot, wet hand and take the batter and drop in small portions in to the oil.
Cook over a slow fire till the pakodas are of light brown colour. Palak pakodas are delicious and can be eaten plain or with tomato sauce.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.