1 Mix all the above ingredients adding salt as required and 2 tablespoons hot oil. Add very little water and mix. The batter should just coat the palak leaves and it should not be a flowing batter but a stiff batter. [Start with few tbsps of water and keep adding till the batter just coats the spinach leaves] 2 Heat oil in a deep frying or heavy bottomed vessel. Once the oil is piping hot, reduce flame to medium and drop a little mixture of the batter to form fritters. Deep the pakodas to a golden brown color. Do not over crowd the vessel. 3 Serve Palak Pakoda warm with a cup of masala chai or coffee. The pakodas can be stored in an air tight container for 2-3 days. Prep & Cooking: 20-30 mts Serves – 5 persons Cuisine: North Indian . 1 1/4 to 1 1/2 cups besan/chick pea flour/senaga pindi 2 1/2 tbsps rice flour 1/2 tsp red chili powder 1/2 tsp roasted cumin powder 2-3 finely chopped green chilies (adjust) 1 tsp ginger-garlic paste 10-12 mint leaves finely chopped 2 tbsps finely chopped fresh coriander leaves 2 tbsps hot oil water as required salt to taste oil for deep frying
