Palak Pakora

Instructions

1. 1

   Combine Dry Ingredients (2 minutes)

   • In a large mixing bowl, whisk together the besan (chickpea flour), rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
   • Ensure all the dry ingredients are thoroughly combined to create a uniform spice mix.
2. 2

   Incorporate Vegetables (3 minutes)

   • Add the chopped spinach, thinly sliced onions, green chilies, and grated ginger to the dry flour mixture.
   • Use your hands to toss everything together, ensuring the vegetables are well-coated with the flour. This helps draw out moisture from the vegetables.
3. 3

   Form the Batter (2 minutes)

   • Gradually add water, a tablespoon at a time, while mixing.
   • Stop adding water once you have a very thick, coarse batter that just binds the ingredients. Do not make it runny, as the spinach and onions will release more water.
4. 4

   Heat Oil for Frying (5 minutes)

   • Pour oil into a kadai or a deep, heavy-bottomed pan and heat it over medium-high heat.
   • To test if the oil is ready (around 175°C / 350°F), drop a small piece of batter into it. If it sizzles and rises to the surface quickly without browning too fast, the oil is at the perfect temperature.
5. 5

   Fry the Pakoras in Batches (10 minutes)

   • 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 deep golden brown, crispy, and cooked through.
   • The vigorous sizzling will subside as the pakoras get cooked.
6. 6

   Drain and Serve Hot (3 minutes)

   • Using a slotted spoon, remove the fried pakoras from the oil.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crispy with mint chutney, tamarind chutney, or tomato ketchup.