Preparation time : 15 mins | Serves 6 persons

This fried spinach recipe is generally known as “Palak Pakora” in Pakistani cuisine. Use of rice flour makes the crust crispy and it becomes more lighter and crispy if you use red ...

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Preparation time : 15 mins | Serves 6 persons

This fried spinach recipe is generally known as “Palak Pakora” in Pakistani cuisine. Use of rice flour makes the crust crispy and it becomes more lighter and crispy if you use red lentils paste. To make lentils paste you have to soak lentils overnight and then blend it with little quantity of water.

Ingredients:

10 whole spinach leaves (re4move the stem and clean)
1 cup graham flour or red lentils paste
1/4 cup rice flour
1/2 tsp baking soda
1/2 tsp red chili powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
1/4 tspn black pepper powder
1 tsp salt or to taste

1. In a mixing bowl, combine graham flour or lentils paste, rice flour and baking soda. Beat them together using whisk so that a smooth fluffy paste would form.
2. After that add all the spices and mix well.
3. Take a piece of spinach and fold it twice first horizontally then wrap it vertically.
4. Now dip it in the batter and put in preheated oil for deep frying on medium heat. Similarly fry rest of the spinach and take them out on turning into golden brown in color.

Note:

If you use graham flour, then will need some water to make medium consistency of batter.

Preparation time 20 mins | Serves 6-8 persons

This vegetable tempura recipe is usually called “vegetable Pakora” in Pakistani cuisine. You may also add other vegetables in this tempura like onions and cabbage. Enjoy this vegetable tempura with ketchup or tamarind ...

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Preparation time 20 mins | Serves 6-8 persons

This vegetable tempura recipe is usually called “vegetable Pakora” in Pakistani cuisine. You may also add other vegetables in this tempura like onions and cabbage. Enjoy this vegetable tempura with ketchup or tamarind chutney.

Ingredients:

3/4 cup graham flour
1 tspn ted chili powder
1/2 tspn turmeric powder
1/2 tspn black pepper powder
1 tspn cumin powder
Salt to taste
1/2 tspn baking soda
1/4 cup spinach (shredded)
1/4 cup spring onion (coarsely chopped)
1/4 cup coriander leaves 9chopped)
4-5 green chilies (chopped)
1 cup cold water
Oil for deep frying

Procedure:

1. In a large mixing bowl, combine graham flour, all the vegetables, baking soda and water. Mix all of them together using you hands only until a thick batter would form. It would take 5 mins.
2. Now add rest of the spices and mix evenly into the vegetable batter.
3. Heat oil in a deep frying pan, pour the vegetable batter into oil in batches using hands or large spoon. The size of the tempura would be small ball of 2 inch. When tempura becomes brown in color, take them out from oil.