The Homemade cooking

Pakora / Pakoda is a spicy fritter originated from Indian subcontinent.Basically sold by street vendors, or served in restaurants In South Asian worldwide. This is made as evening snack along with hot Indian Chai. Popular among is made with onions. But, this is made with other vegetables like potato’s, cabbages as well paneer (Indian cottage cheese) and mixed with chickpea flour batter and deep fried.

This delicious Indian recipe is made with Greens and cashews and onions today in the recipe below. These are extremely addictive with a great aroma of spices and the chickpea flour (Besan/Gram flour)

I have the reels (short video) in my instagram, if interested do check them out later today. My instagram link is connected in my main page, check them out if interested.

There is always a saying, rain comes, it’s definitely a call for Bhajji’s and Pakora’s. The weather was so pleasing today and was gloomy and drizzling and I was wondering what to make with my freshly bought spinach (greens). I had a look at a famous blogger’s video post, which i was literally craving and she had posted Cashew Pakora. And, i was totally tempted to try, but then wasn’t in a mood to make it with the cashews on the whole, so i added onions and spinach to it to make it a little more kids friendly to stuff greens for them. ;-p

These are crunchy and extremely delicious, so before i write more on this lets jump into the ingredients category and the recipe note. Have it mind, this is one of the best guest friendly snacks on occasions you get guests at home or you have a get together or party to celebrate.

INGREDIENTS:

SPINACH-2 CUPS

ONIONS-1 CUP (SLICED)

CASHEWS- 1/2 CUP

CHICKPEA FLOUR(GRAM FLOUR) – 2-3TABLESPOON

RICE FLOUR – 1 TABLESPOON

SALT- FOR TASTE

RED CHILI POWDER- 1 TABLESPOON

WATER TO MIX

OIL- TO DEEP FRY

START:

1. In a vessel or a bowl, add the washed and chopped 2 cups spinach, add 1 cup sliced onions, salt, red chili powder,Chickpea flour, Rice flour, Cashews.
2. Mix everything and sprinkle 2 TABLESPOON of water and stir well. If needed add 2 teaspoons of ghee or hot oil to this while mixing. I skipped this step.
3. Heat oil in a pan, say 1 & 1/2 cup of oil, and with the help of a spatula or spoon or with your hands add little by little and deep fry.
4. Serve hot with tomato sauce/ coriander or mint chutney accompanied with hit Indian Chai. I had it with meal platter for the day.

TIPS:

1. Potato’s and Sweet Potato’s will take time to cook, rest of the vegetables gets cooked faster comparatively.
2. Do not add too much water as the batter becomes soggy and its always better to sprinkle water while mixing it.
3. Adding ghee or hot oil, helps the whole batter or the dough not to consume more oil while deep frying.
4. When you fry, any fritter items, turn the stove to medium and fry or cook them, as keeping them on high flame helps the outer part alone to get cooked but not the inner fillings or vegetables or batter.
5. You can add carom seeds or sesame seeds. I dint add.These helps in digestion as well gives a good aroma to what you make. As these are fried items. If you aren’t interested add garam masala powder too.
6. Add fennels seeds if you like them. I dint add because i ran out of stock.
7. I used fried unsalted cashews. Regular cashews can be used as well.