INGREDIENTS
Chopped spinach leaves 3 cups (packed)
Chickpea flour 1-1/4 to 1-1/2 cups
Rice flour 2-1/2 tbsp
Red chili powder 1/2 tsp
Roasted cumin powder 1/2 tsp
Finely chopped green chilies 2-3
Ginger-garlic paste 1 tsp
Mint leaves finely chopped 10-12
Finely chopped fresh coriander leaves 2 tbsp
Hot oil 2 tbsp
Water as required
Salt to taste
Oil for deep frying
METHODS
Mix all the above ingredients adding salt as required and 2 tablespoons hot oil.
Add very little water and mix. The batter should be stiff and just coat the palak leaves.
Heat oil and deep-fry the pakoras to a golden brown color and do not over crowd the vessel.
