Palak Pakora (Crispy Spinach Fritters)
- 2 cup packed spinach roughly chopped
- 1 cup besan gram flour
- 2 Tbsp corn starch
- 2 tsp chili flakes modify to style
- 2 tsp coriander crushed dhania
- ½ tsp mango powder amchoor
- ½ tsp cumin seeds jeera
- ½ tsp salt
- ⅛ tsp asafetida hing
- 1 tsp oil
Mix all of the dry components, with spinach, besan, corn starch, coriander, cumin seeds, chili flakes, salt, mango powder, and asafetida in a bowl. Combine it nicely.
Add water as wanted to make sticky dough.
Warmth no less than one inch of oil in a frying pan over medium excessive warmth. To check, put one drop of batter within the oil. The batter ought to come up slowly.
Oil your palm flippantly, take about 2 tablespoons of dough and roll them in patties, however not very skinny. Make all of the patties and put them over greased plate.
Drop the patties slowly in oil, don’t overlap the pakoras. Fry the pakoras this may take three to 4 minutes per batch. Fry the pakoras, turning often, till either side are golden brown.
Repeat this course of for the remaining batches.