My son asks, who loves spinach more, me or Popeye? I answer back saying, " you are the greatest lover of spinach in the whole world". He happily & proudly asks for second serving of the spinach dish. Because of the above reason, I always have spinach lying in my fridge. I try to make as many dishes as possible using spinach. Some of my spinach delicacies could be found here.
During one of the festivals last year, I made this pakora instead of the cabbage pakora. We relished this with thick rice flakes bisi bele bath.
Preparation Time: 10 mins
Cooking Time: 10-15 mins
- Spinach leaves: About 2 cups finely chopped
- Gram flour/Besan: 1 cup, a little more or less.
- Rice flour: 2 tbsp
- Fine rava/Cream of wheat: 2 tbsp
- Salt: As needed
- Red chilli powder: 1 tsp, adjust according to your needs
- Carom seeds/Ajwain: 1/2 tsp (Refer here for Language Translation to Kannada)
- Hot oil: 1 tsp
- Baking soda: a small pinch
- Water: As needed
Enough oil for frying the pakoras.
Wash the spinach leaves & chop them fine.
In a medium sized bowl, add all the ingredients mentioned (except the oil for deep frying!).
Mix them well.
Add few tablespoons of water at a time and make a thick batter. Consistency should be like that of a cupcake batter.
Heat oil in a wok. When oil is hot, scoop out a tablespoon of batter directly in the oil & deep fry in a medium heat.
After a couple of minutes, keep moving the fritters in the oil for even cooking.
When the pakoras turn golden brown, remove them on a paper towel.
Repeat the procedure with the remaining batter.
Serve the fritters, either with green chutney or with a dip of your choice!
- For extra crispness, add thinly sliced onions along with the spinach.
- Instead of carom seeds, these fritters could be flavored with cumin seeds or grated ginger.