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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Palak Pakoda (Spinach Fritters)
 Categories: Snack, Pakistani
      Yield: 6 Servings
 
      2 c  Besan (chickpea flour)
      1 c  Water
  1 3/4    Salt; or to taste
      2 ts Coriander seeds;
           - roasted & coarsely ground
      2 ts Red chile flakes
    1/4 ts Baking soda
      1 lb Spinach leaves (450 g);
           - trimmed & halved
           Vegetable oil; for frying
 
  Preparation time: 5 minutes
  Cooking time: 35 minutes
  
  Palak pakoda are a crispy and light alternative to the onion and
  potato variety. They are faster to prepare, and are a sneaky,
  delicious way to get your leafy greens in during Ramadan.
  
  Place the besan (chickpea flour) in a large bowl. Add salt, ground
  coriander seeds, chile flakes and baking soda, and mix until evenly
  distributed. Gradually pour in the water, mixing the batter as you
  pour, and whisk well. The batter should not be too thick or thin.
  
  In a frying pan, skillet or wok, add roughly 1-1/2 to 2" of oil. Heat
  oil until it is very hot. Drop a small piece of batter into the pan.
  If it floats up, it's ready.
  
  Get your frying station ready. Set your spinach leaves in a plate or
  bowl alongside the pakoda batter. Cover each spinach leaf with the
  batter, and carefully lower into the pan. Don't overcrowd the pan.
  Fry each side until it is a deep golden brown, roughly 2 to 3 minutes
  each side, adjusting heat as necessary. Transfer the pakoda to a
  plate or bowl lined with a paper towel. Repeat until all the pakode
  are cooked.
  
  Serve immediately with a green chutney of your choice.
  
  Recipe by Maryam Jillani
  
  Recipe FROM: 
 
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