Indian
Crispy Onion Palak Pakoda
$0
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
272Calories
7gProtein
17gFat
23gCarbs
3gSugar
5gFiber
380mgSodium
0mgChol
1.5gSat Fat
450mgPotassium
60mgCalcium
2.5mgIron
0mcgVitamin B12
15mgVitamin C
Goes well with
India Pale Ale (IPA)
local
Masala Chai
international
vegetarian
vegan
gluten-free
dairy-free
nut-free
Instructions
1
Wash and finely chop the spinach; thinly slice the onions.
2
In a large bowl, mix the chopped spinach, sliced onions, besan, rice flour, ginger-garlic paste, red chilli powder, coriander powder, cumin powder, turmeric and salt.
3
Sprinkle in the baking soda and toss everything together well.
4
Add water a little at a time, just enough to bind the mixture into a thick, clumpy batter that coats the vegetables - avoid making it runny.
5
Let the batter rest for 10 minutes.
6
Heat oil in a deep pan or kadai over medium-high heat.
7
Drop small portions of the batter into the hot oil and fry in batches, turning occasionally, until golden brown and crispy on the outside.
8
Remove with a slotted spoon and drain on paper towels.
9
Serve hot with green chutney or ketchup.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cups1 cups Spinach (palak), chopped
- 22 medium Onion, thinly sliced
- 1/2 cup1/2 cup Besan (gram flour)
- 1 tbsp1 tbsp Rice flour
- 1/2 tsp1/2 tsp Ginger garlic paste
- 1/2 tsp1/2 tsp Red chilli powder
- 1/2 tsp1/2 tsp Dhaniya (coriander) powder
- 1/2 tsp1/2 tsp Jeera (cumin) powder
- 1/2 tsp1/2 tsp Haldi (turmeric)
- 1/2 tsp1/2 tsp Salt
- 1/2 tsp1/2 tsp Baking soda
- 1/2 cup1/2 cup Water
- 1 cups1 cups Oil for deep frying
