A deep-fried quick snacks. Crisp from outside and soft at the inside of pakoda. The spiciness of red chilli and strong taste of crushed cumin and coriander seeds with ajwain(carom seeds) mixed with spinach leaves gives a wonderful taste.
Roast cumin seeds and coriander seeds and blend coarsely.
Take a bowl to add besan(chickpea flour), carom seeds(ajwain), salt.
Also add turmeric powder, red chilli powder, crushed cumin and coriander powder.
Add ginger and garlic paste mix well.
Pour water mix well to make the batter.
Add 3 spoons of rice flour mix well.
Next, add spinach leaves to the batter: Add cleaned and drained spinach leaves(palak) mix well.
Add baking soda and a spoon of oil mix well. Our batter is ready.
Take a small portion of batter press and drop into the heated oil. The oil should be heated at high flame and reduced to medium flame.
Before stirring let it cook for some time. If you stir immediately it will break and stick to the steel strainer.
Gently flip on another side. cook on both sides till they turn a light golden brown colour.
Take the fritters into the tissue to remove the excess oil.
Serve hot palak pakoda with Karam podi or ketchup or can taste without any combination.