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Thursday, May 30, 2013

Spinach Pakoda


Sunny summer days are something which folks living in the Pacific North West really cherish. Sun sets late in the night after 9 p.m. and we head out to the lush parks around town for some picnic pot-lucks. This is one of the items which I took last time as my pot-“luck” was to make starters.


  1. 2 cups of chopped spinach
  2. 1 small onion finely chopped
  3. 1 tsp. chopped ginger
  4. 1 tsp. chopped garlic
  5. 2 – 3 green chilies finely chopped
  6. 1 tsp. roughly crushed coriander greens
  7. 1/2 tsp. chili powder
  8. 1/4 tsp. turmeric powder
  9. 1/2 cup besan (Chickpea flour)
  10. 1/2 tsp. baking powder
  11. Salt to taste
  12. Oil for deep frying


In a mixing bowl take all ingredients other than besan, baking powder and oil. Mix all ingredients with your hands using gentle pressure. Soon they will start releasing water. Add besan little at a time just to hold the ingredients together. Sprinkle baking powder and mix once again.

Heat oil in a wok till it smokes. Reduce the heat and add small portions of the mixture in the hot oil. Fry on medium heat till all sides are done and crispy. Remove with a slotted spoon and drain the excess oil on a paper towel. Sprinkle black salt and your favorite chat masala before you serve.

1 comment:

Neela said...

Spinach pakoda is inviting.