Leafy Pakodas

by shweta soni

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This recipe has been viewed 2240 times

I found it very interesting and ofcourse not to mention it was delicious plus different, so I quickly clicked few pictures below we dig in. If you are making regular vada/vadai, or dahi bhalla, reserve little batter and try this you will like it crunchy outside and soft inside pakoras.

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Leafy Pakodas recipe - How to make Leafy Pakodas

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Preparation Time: 30 mins Cooking Time: 20 mins Total Time: 50 mins 4Makes 4 servings
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Ingredients

1/2 cup urad dal (split black lentils)
1 cup chopped spinach (palak)
1/4 cup chopped onions
3 tbsp besan (bengal gram flour)
4 to 5 chopped green chillies
1/2 tbsp crushed garlic (lehsun)
1 tbsp dried fenugreek leaves (kasuri methi)
1 tsp cumin seeds (jeera)
1/2 tsp garam masala
1/2 tsp baking soda
salt to taste
oil to deep fry

Method

Wash and soak urad dal for 4 hours.
Rinse again soaked dal and grind with little water into smooth paste.
Add the onions, green chillies, spinach along with salt, kasoori methi, garlic, garam masala, cumin seeds, soda, besan and mix well.
Heat oil in a kadhai for deep frying.
Make small balls of pakora mixture and drop carefully in hot oil 6-7 in one batch, deep fry in medium heat until golden brown.
Repeat same for rest.
erve hot with any chutney or sauce or enjoy as it is.