Palak Ke Pakode: Crispy Spinach Fritters with a Punjabi Twist 🌸 🍳

Ingredients 🥄

Fresh spinach leaves (about 2 cups, washed and chopped)
Besan (gram flour - 1 cup)
Rice flour (2 tablespoons - for extra crispiness!)
Ajwain (carom seeds - 1/2 teaspoon)
Red chili powder (1/2 teaspoon, adjust to your spice preference)
Turmeric powder (1/4 teaspoon)
Garam masala (1/4 teaspoon)
Amchur powder (dry mango powder - 1/4 teaspoon, optional but adds a lovely tang)
Ginger-garlic paste (1 teaspoon)
Green chilies (1-2, finely chopped, optional)
Salt to taste
Vegetable oil for frying

Instructions 📋

First, prepare your batter. In a large bowl, combine the besan, rice flour, ajwain, red chili powder, turmeric powder, garam masala, amchur powder (if using), ginger-garlic paste, green chilies (if using), and salt.
Gradually add water, a little at a time, while mixing continuously until you achieve a smooth batter. The consistency should be thick enough to coat the spinach leaves but not too runny. Think of a thick pancake batter. Let the batter rest for about 15 minutes.
Now, add the chopped spinach to the batter and mix well until all the leaves are evenly coated. Make sure every little leaf is getting its besan bath! 🛁
Heat vegetable oil in a deep frying pan or wok over medium heat. To test if the oil is hot enough, drop a tiny bit of batter into the oil. If it sizzles and rises to the top, it's ready!
Carefully drop spoonfuls of the spinach mixture into the hot oil, ensuring not to overcrowd the pan. Fry the pakodas until they are golden brown and crispy on all sides.
Remove the pakodas from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve these crispy delights hot with your favorite chutney (mint-coriander chutney is a classic!), ketchup, or simply enjoy them as they are. They're equally delicious with a hot cup of chai! ☕