Producer: Priyanka Das Editor: Aparna Singh
Spinach leaves - 400 gm Gram flour - 250 gm Corn flour - 25 gm Crushed coriander seeds - 15 gm Carom seeds - 1 tsp Turmeric powder - 1 tsp Yellow chilli powder - 1.5 tsp Chopped ginger - 1 tsp Chopped green chilli - 1 tsp Coriander powder - 1 tsp Salt - As per taste Sunflower oil - For frying
Wash the spinach leaves under running water and chop it into small pieces.and let the water drain out the whole night.
Take a bowl and add besan, rice flour, ginger and chilli paste, salt, coriander powder, chilli powder, turmeric powder, cumin powder and black pepper powder.
Give it a good whisk and add a few drops of water to make a thick batter. To this, add the chopped spinach leaves as well.
Take a frying pan and add oil to it.
Make sure it is on medium heat and gradually start adding the batter to the oil.
Deep fry the pakoras until both sides turn golden brown.
Serve these hot with green chutney, tamarind chutney, or ketchup.