Stuffed Spinach Pakoda
by Tarla Dalal
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Added to 97 cookbooks
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Rectangular blocks of paneer, carefully enveloped in spinach leaves, dipped in a spicy bengal gram batter and deep-fried.
- Cut the paneer into 8 equal rectangular portions and keep aside.
- Combine the curds, ginger garlic paste, green chilli paste, chilli powder and salt in a bowl and mix well.
- Add the paneer, toss gently and keep aside to marinate for atleast ½ an hour.
- Place a spinach leaf on a clean dry surface and place a piece of paneer piece at its broad end.
- Fold in the edges of the leaf and start rolling from the broad end towards the tapering end.
- Dip it in the batter and deep–fry in hot oil till the pakoda turns light brown in colour and crisp from all sides.
- Repeat with the remaining ingredients to make 7 more pakodas. Drain on absorbent paper and serve hot with dahiwali phudina chutney.
Nutrient values per pakoda
|Vitamin A||302.3 mcg|
|Vitamin B1||-0.2 mg|
|Vitamin B2||-0.2 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||1.7 mg|
|Folic Acid||13 mcg|
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