Palak Pakoda

Instructions

1. 1

   Prepare the Batter Base

   • In a large mixing bowl, combine the besan (gram flour), rice flour, ajwain, turmeric powder, red chili powder, hing, and salt.
   • Whisk the dry ingredients together until well combined.
2. 2

   Combine Ingredients and Form Batter

   • Add the chopped spinach, thinly sliced onion, green chilies, and grated ginger to the dry flour mixture.
   • Using your hands, mix everything together, gently squeezing the spinach and onions to release their moisture. This will help bind the flour.
   • Start adding water, one tablespoon at a time, and mix until you have a very thick, coarse batter. The batter should just coat the vegetables and hold its shape; do not make it runny.
   • Let the batter rest for 5-10 minutes.
3. 3

   Heat Oil and Finalize Batter

   • Pour the vegetable oil into a kadai or deep pan and heat over medium-high heat. The ideal temperature is around 175-180°C (350-360°F).
   • Once the oil is hot, carefully take 2 tablespoons of the hot oil and pour it directly into the pakoda batter. Mix it in gently. This technique, known as 'moyan', makes the pakodas extra crispy and less oily.
4. 4

   Fry the Pakodas

   • To test the oil, drop a tiny bit of batter into it. If it sizzles and rises to the top quickly, the oil is ready.
   • Carefully drop small, irregular portions of the batter into the hot oil using your fingers or a spoon. Do not overcrowd the pan; fry in 2-3 batches.
   • Fry for 4-5 minutes, turning them occasionally, until they are golden brown and crisp on all sides.
   • Using a slotted spoon, remove the pakodas from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve Hot

   • Serve the Palak Pakodas immediately while they are hot and crispy.
   • They pair perfectly with mint-coriander chutney, tamarind chutney, or tomato ketchup.