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
Method:
- 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.
- Do not over crowd the vessel.
