I think it's time for a hot snack in this cold weather. I was thinking of making some pakoda, quickly spinach is the one I remembered. I had this frozen spinach, which I blanched it and kept it freezer for later use. So I decided to make this new pakoda recipe, so make sure that Anush also eats it. I made spinach and onion pakoda for Anush and added banana pepper to give it a kick for some extra spice. It came out good and we ate so much that we skipped dinner that day. :-)
Ingredients:
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1 cup Basen
1 big Onion sliced
1 bag Spinach (can you frozen - I used previously blanched and frozen spinach)
4 Banana Peppers sliced in rounds
Salt to taste
1 tsp Ginger paste/grated ginger
1 tsp Chili powder
1/2 tsp Cumin powder
1/2 tsp Garam Masala powder
Water as needed
Oil for deep frying
Method:
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1. In a bowl add sliced onions and little bit of salt and keep it aside for about 15-20 mins.
2. In a kadai add oil and let it become hot, keep it in medium high heat.
3. After 20 mins squeeze the water out of the onions, this will keep the onions crispy when you deep fry it in basen batter.
4. In the same bowl of onions add besan, salt, chili powder, cumin powder, garam masala powder, ginger paste, spinach and water and mix the batter. (The batter should be little bit thicker than the dosa batter and little bit thinner than the idli batter).
5. Now add the banana pepper and mix well again so that the banana peppers are all mixed well in the batter.
6. Now when the oil is hot enough take a ample amout of batter in you hands and sprinkle it gently into the oil, making sure that your hands are little above the oil.
7. When the oil stops bubbling a bit turn the pakodas over and seperate the pakodas if they are all sticking and cook the other side for more 3-4 mins.
8. Serve hot with with any sauce or ketchup. I made a sauce out of ketchup and habanero sauce.
Sending this recipe to the Event " Serve It - Grilled" hosted by Oh Taste n See and Krithi's Kitchen
