Wednesday, March 14, 2012

Baby spinach fritters

Spinach Pakoda

Nothing gives me more pleasure than a stocked up pantry and refrigerator filled with fresh produce.  When am in the fresh produce's isle at a grocery store, am like a kid in the candy store, my mind racing with all the possibilities I tire myself with excitement. Am not great at planning day to day meals, though I love planning for parties and potlucks.  I usually plan meals a few hours before we eat unless it is going to be an elaborate dish.   Enjoy it even more  when family or friends come unannounced and end up staying for a meal or chai. I guess that is my way of expressing my affection.  Last week, had some friends over, it was around 11 in the morning. Some chai and spinach pakoras was perfect for a nippy mid morning snack.That's a different story that we made a meal out of it. :) It's fun to party and more so  when you are least expecting it. Am really looking forward to warmer days, picnics and outdoor parties....and friends are always welcome - the fun is doubled if it is not planned.

Bunch of fresh organic baby spinach leaves washed and wiped
1/4 cup chickpea flour
1 tsp sesame seeds
salt to taste
water to mix the batter
Red chill powder to taste

oil to deep fry

These little fritters were so crunchy, unbelievable.

In a bowl mix chickpea flour, salt, sesame seed and water to make a semi thick liquid.

In a kadai or pan heat oil

Dip single spinach leaf into the batter and drop in the oil.

Remove when light golden.

Sprinkle some red chili powder on it when it's still sizzling hot.

Serve hot with green chutney and ketchup. Also goes great with ranch dressing as a dip. Flavor is enhanced when shared with  friends :)

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