Saturday, January 1, 2011

Spinach/Fenugreek Leaf Pakodas

Introduction:
This is a basic snack dish involving batter made of chickpea flour, with chopped onions and any one of many leafy greens. Delicious and easy to make (I got it right on the first try) and the recipe below is a stepping stone to more intricate ones. It requires amchoor (dried mango powder), which is a good thing to have in your spice rack (available at Indian stores) as it is used in quite a few Indian dishes. You can replace 1 tsp of amchoor with 3 tbsp of lime or lemon juice.

Ingredients:
Chickpea flour (besan) - 2 cups
Chopped spinach or fenugreek (methi) leaves - 1 cup
Amchoor (dried mango powder) - 1 tsp [Or 3 tbsp lemon/lime juice]
Turmeric powder - 1 tsp
Red chili powder - 1/2 tsp
Salt - about 1 tsp or to taste
Oil for deep frying - 3 cups

Time: 15-20 min (5 prep, 15 cook)
Servings: 4

Method:
In a large mixing bowl, mix all the dry ingredients together. Make a depression in the middle and slowly add water (I didn't have to add more than 3/4 to 1 cup of water for the 2 cups of flour, so be careful), mixing to dissolve any lumps that form. You should end up with a thick batter. Now add the greens and onions (and, if you aren't using amchoor, also the lemon/lime juice) and mix well. Heat the oil in a wok until you can smell it. Lower the heat to medium and drop tablespoonfuls of batter into the oil, four or five at a time depending on the size of your wok. Fry until both sides are browned. When removing from oil, use the spatula to squeeze out any excess oil. Transfer to paper towels to absorb any remaining oil. Keep warm. Repeat with the rest of the batter. Serve warm with ketchup or Sriracha sauce.

Suggestion 1: Try with other greens? Let me know how it goes.
Suggestion 2: These pakodas can also be incorporated into gravy dishes like soups. A traditional Indian favourite is yogurt soup (kadhi) with pakodas (kadhi pakoda). For use in soups, after removing excess oil, immediately soak in warm water for a few minutes. Squeeze out water and add to soup.
Author: Shrinkingsodacan

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