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Title: Palak Pakoda (Spinach Fritters)
Categories: Snack, Pakistani
Yield: 6 Servings

2 c Besan (chickpea flour)
1 c Water
1 3/4 Salt; or to taste
2 ts Coriander seeds;
- roasted & coarsely ground
2 ts Red chile flakes
1/4 ts Baking soda
1 lb Spinach leaves (450 g);
- trimmed & halved
Vegetable oil; for frying

Preparation time: 5 minutes
Cooking time: 35 minutes

Palak pakoda are a crispy and light alternative to the onion and
potato variety. They are faster to prepare, and are a sneaky,
delicious way to get your leafy greens in during Ramadan.

Place the besan (chickpea flour) in a large bowl. Add salt, ground
coriander seeds, chile flakes and baking soda, and mix until evenly
distributed. Gradually pour in the water, mixing the batter as you
pour, and whisk well. The batter should not be too thick or thin.

In a frying pan, skillet or wok, add roughly 1-1/2 to 2" of oil. Heat
oil until it is very hot. Drop a small piece of batter into the pan.
If it floats up, it's ready.

Get your frying station ready. Set your spinach leaves in a plate or
bowl alongside the pakoda batter. Cover each spinach leaf with the
batter, and carefully lower into the pan. Don't overcrowd the pan.
Fry each side until it is a deep golden brown, roughly 2 to 3 minutes
each side, adjusting heat as necessary. Transfer the pakoda to a
plate or bowl lined with a paper towel. Repeat until all the pakode
are cooked.

Serve immediately with a green chutney of your choice.

Recipe by Maryam Jillani

Recipe FROM: <https://www.pakistaneats.com/recipes/palak-pakoda/>

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