Palak Pakoras | Spinach Fritters: Carom seeds flavored!

"Wishing you all a very happy & a prosperous new year"

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
Serves: 3-4

Ingredients:

• 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

For deep frying:
Enough oil for frying the pakoras.

Method:

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!

Notes:

• 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.