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Ramani

15-30 mins Rating : Add to Favs Method Wash palak, drain water and chop coarsely. Chop green chillies and ginger in to 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 to be added at all since the batter can be mixed in the juice of palak itself. 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 in flow fire till the pakodas are of light brown colour. Palak pakodas are delicious and can be eaten plain or wit (more) 15-30 mins Rating : Add to Favs Method Wash palak, drain water and chop coarsely. Chop green chillies and ginger in to 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 to be added at all since the batter can be mixed in the juice of palak itself. 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 in flow fire till the pakodas are of light brown colour.

Palak pakodas are delicious and can be eaten plain or with tomato sauce. RELATED RECIPES Palak paratha Crisp arbi leaves pakoda Spinach Pakoda Ande Palakwale Channa Palak (Chickpeas with Spinach) Ingredients: Palak 1 kg Gram flour 250 gms (approx) Rava (Semolina) 200 gms (approx) Green chillies 12 Ginger 1 piece Ajwain 1 table spoon Cumin Seeds 1 table spoon Salt To taste Oil To fry (less)

source: food.sify.com

24 Nov 2011

Indian Recipes

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