Saturday, July 24, 2010

Spinach and Onion Pakodas

My husband and I came back tired from the beach and after a long day of swimming and travelling we came back tired. After we reached home my husband asked me to make a quick snack. It was also about to rain. So I decided this was the best and quickest thing to make. Bhajias as they are also called, are a favorite snack. There are numerous kinds of pakodas, with this being the simplest and the most popular. You can use a variety of vegetables such as potatoes, cauliflower, and eggplant. These pakodas are best eaten as soon as they are cooked; they lose their crispness as they sit. You will need:

1 cup besan flour
1 tbsp ground cumin
1 1/2 tsp red chili powder
1 tsp tumeric
1 tsp salt
Half of a large onion chopped lengthwise
1/4 cup fresh spinach roughly chopped
Oil for frying


1. Combine besan with the dry ingredients. Slowly add water until the batter is wet but not thin, resembling pancake batter. Heat oil in deep fryer on medium high. Once heated (test by dropping small amount of batter in pan), slowly drop in a tablespoon sized batter in hot oil. Fry until golden brown, about 3-4 minutes. Remove with slotted spoon and drain on paper towel. Serve with ketchup or hot sauce.


Anonymous said...

Looks de-lish!

rox said...

Is besan flour the same as gram flour or chick pea flour?

Khaddy said...