Spinach Corn Pakoda Recipe

Ingredients

• 1 large onion sliced lengthwise
• 1 medium spinach (palak) bunch finely chopped
• ½ cup sweet corn (fresh or frozen)
• ½ inch ginger finely chopped (optional)
• 2 green chillies finely chopped
• ¼ cup coriander leaves finely chopped
• 1 stalk curry leaves finely chopped
• ½ teaspoon cumin (jeera) seeds
• ½ teaspoon jeera powder
• ½ teaspoon chaat masala powder
• ¼ cup besan (gram flour) add more if required
• 2 tablespoons rice flour (or corn flour or semolina),for crispiness
• salt to taste
• oil for frying

Steps

1. Cut the onions into lengthwise slices. Finely chop the spinach, coriander, curry leaves, ginger and green chilies.
2. In a large mixing bowl, gently combine all the ingredients except the rice flour and besan, then leave aside for 10 minutes.
3. The onion and spinach will have let out some moisture.
4. Mix in the besan and rice flour thoroughly to give a stiff mixture, without sogginess. Do not add extra water. Use an additional 1-2 tablespoons besan if required, while avoiding the thick batter used for other pakodas.
5. Heat the oil in a deep frying pan. Drop the pakoda mixture into the hot oil in batches, stirring occasionally, and fry to golden brown.
6. Sprinkle chaat masala powder over the pakodas and offer hot with masala tea and ketchup.