Spinach and Marrow Pakoda
I have always tried different vegetables for making pakodas. Every vegetable has a different taste and texture. Once such family favourite is baby Spinach pakodas. Back home many people have sponge gourd(smooth Luffa) commonly known as ‘ghosavale’ or ‘gilke’ in their backyards or they are easily available in the market. These pakodas are made generally during festival meal. Marrow has similar texture, so I thought of making marrow pakodas. They turned out to be exactly same as Luffa pakodas. Crispy on the outside, soft inside and with very delicate unique flavour. Both spinach and marrow pakodas can be made using same batter and the process. Any vegetables can be added to this batter especially potatoes, cauliflower.
Ingredients
- Baby Spinach leaves 15 -20
- Marrow peeled and thinly sliced 10 - 15
- Besan (gram flour) ¾ cup
- Rice flour ¼ cup
- Chilli powder 1 teaspoon
- Coriander powder 1 teaspoon
- Turmeric powder ½ teaspoon
- Salt 1 - 1½ teaspoon
- Coriander chopped 1 tablespoon
- Oil for deep frying
Instructions
Directions for batter
- Sift gram flour to make smooth batter.
- In a big bowl, add all the dry ingredients.
- Slowly add water while mixing to make the batter of medium consistency.
Directions for pakoda
- Heat oil in a pan on medium heat.
- Dip marrow slices in batter and carefully drop the well coated slices in oil.
- Do no overcrowd the pan as they will not cook properly. Fry on medium heat till they are cooked and turn brown.
- Take out the pakodas and put them on an absorbent paper to drain off excess oil.
- Use the same batter to make spinach pakodas. Dip each leaf into the batter and remove excess coating. The leaves should be lightly coated to make crispy pakodas.
- Fry on medium heat till the pakodas turn crispy and golden brown.
- Take them out and put them on absorbent paper to drain off excess oil.
- Serve hot with tamarind chutney or any favourite condiment.