Elevate your breakfast game with this golden, crunchy spinach leaf fritters. Suitable for a monsoon evening or festive gathering, the earthy taste of spinach with a batter of gram-flour batter with spices. Serve piping hot with a cup of masala chai with chutneys .
Ingredients:
Method:
- Prepare spinach leaves
- Rinse the leaves under cold water, completely dry and put aside. Remove any tough stems.
- Mix all dry ingredients
- First take all dry ingredients like besan, rice flour, red chilli powder, turmeric, coriander powder, cumin powder, ajwain seeds, baking soda ,salt in a bowl and mix together .
- Make a batter
- To make batter ,add water to the dry mixture, stirring constantly to make a smooth, slightly thick batter. Fold the chopped cilantro and green chillies.
- Coat the leaves
- Dip each spinach pan into the batter, be sure to a thin coating on both sides. Remove any extra batter.
- Heat the oil
- In a deep pan , heat the oil on medium-high heat.
- Fry in batches
- Fry the coated leaves in the oil. Fry until it is golden brown and crispy for about 2-3 minutes per side.
- Drain and season
- Remove with a slotted spoon, drain on a paper towel, and immediately sprinkle with chaat masalas or black salt.
- Serve hot
- Plate on the wire rack to maintain crispiness. Serve with Green coriander chutney or tangy tamarind chutney .
Tips and Variations:
- For the crispy batter, add a pinch of baking soda before frying.
- Use Semolina (Rava) instead of rice flour for for the added texture.
- Add crushed garlic cloves for subtle garlic aroma.
- Add 1 tablespoon yogurt to the batter for the soft inside.
- Spice level : Increase chilli powder or fold in finely chopped green chilli..
Service and Presentation:
- Palak patta pakora served on banana leaf for rustic appearance, decorated with lemon wedge . Chutney trio - mint, tamarind and yogurt mint - delivers vibrant color and taste contrast.
