Palak Pakoras

“I’m Popeye the Sailor Man.
I’m strong to the finich, cause I eats me spinach.
I’m Popeye the Sailor Man. I’m Popeye the Sailor Man.”

I know what you’re thinking. No, I’m not Popeye the Sailor Man. But I LOVE spinach just as much as he does, if not more. Rich in iron, lovely colour, tastes yumm, pairs well with almost anything. What’s not to like? And when it’s spinach something deep-fried, who can even refuse it. Let alone refuse, sometimes you cannot rest until you’ve made it, pigged on it and burped in satisfaction. And that’s a confession coming from the pit bottom of the yummy tummy.

Although I made these pakoras for another dish, the husband and I did sneak in a few pakoras as is but pretended otherwise even though we snuck them in each other’s presence. Shh, but you din’t hear anything.

As for what I made with these pakoras, that’s for you to guess. Even if you don’t, you will know when I post the dish in my next post. But then,there’s no harm having a little fun guessing till then, is there? I’m not telling you when should ideally be making these. There is no right time for a deep-fried snack. Any time is the right time. Agree? Good.

Preparation Time: 10 minutes
Comes together in: 15-20 minutes
Makes: 20-22 lime-sized pakoras

Ingredients:

• Palak/Spinach – 1 bunch, cleaned and finely chopped
• Onion – 1 no, finely chopped
• Garlic – 4-5 pods, minced
• Coriander – a fistful, cleaned and finely chopped
• Red Chilli powder – 1 tsp
• Roasted Jeera/Cumin powder – 1 tbsp
• Besan/Chickpea flour – 2 cups
• Rice flour (optional) – 2-3 tbsps (for crispness)
• Salt – to taste
• Water – as required, to make a firm dough
• Oil – for frying

Procedure:

• Put all the ingredients except the water in a wide bowl and mix well.
• Add water little by little and bring the dough together. We want a dough that has the same consistency as chappathi/roti dough.
• Pinch the dough and roll with greased palms to form lime-sized balls.
• In the meanwhile, heat oil in a wok. 
• Fry the pakoras in batches, till they turn a lovely golden brown all over.
• Serve hot with tomato ketchup, a piping hot cuppa and a good read, all by the window.

How hard was that?  Go on, make these and indulge yourself. If you’re like me, it’s not everyday that you gorge on deep-fried food anyway. Once in a while is perfectly alright. I grant you the permission. If you’re used to eating such food often anyway, how does it matter. Do you even need a reason? So not. No more excuses.