PALAK PYAAZ PAKODE WITH MASALA CHAI
Ohh la la I’m loving the weather in Dubai nowadays.
It’s neither too cold nor too hot. Just pleasant n awesome.
Nice weather not only brings joy n happiness to your mood but pushes you to the kitchen to have some nice food.
N the quintessential thing to go with winters is chai pakode. Actually winter n rains are the only times when you relish fried food.
So I was inspired to make these delectable little fritters, packed with real spinach flavor and accented by crunchiness of onions. Needless to say the flavors come together easily and can fit into a number of slots on a menu. You can have them like appetizers, or as a side dish, or as dumplings for curries.
They are fantastic with a dab of tomato ketchup or green chutney or Imli chutney.
So today I’m going to share my recipe of PAKODE n TEA or chai.
All my friends n family love the tea made by me. Whether its a small get together or a picnic, tea is from my kitchen only :)
INGREDIENTS:SPINACH & ONION FRITTERS
- Chickpea flour (Besan) 2.5 cups
- Spinach leaves 10-12
- Onions 5 (medium)
- Red chili powder 1.5 tsp
- Garam masala powder 1.5 tsp
- Coriander powder 1.5 tsp
- Turmeric powder 1.5 tsp
- Chaat masala powder 1.5 tsp
- Dry Mango powder 1.5 tsp
- Coriander seeds 1.5 tsp
- Ani seeds (Ajwain) 1.5 tsp
- Pakora Masala 1.5 tsp (I’ve used MDH pakora masala, however its optional)
- Salt to taste
- Chopped Coriander Leaves 2 tbsp.
- Oil for frying
DIRECTIONS:
- Start by making besan batter. Add about 1 cup of water to the besan
- Mix well.
- Leave it aside for 5-10 mins.
- Besan will absorb water n swell up.
- Thoroughly wash the spinach leaves.
- N chop spinach leaves.
- Chop onions lengthwise.
- Coarsely ground the coriander seeds.
- Add all the spice powders, crushed coriander seeds, chopped spinach, onion n chopped coriander.
- Mix the batter well.
- Adjust the consistency of the batter if its too thick by adding water.
- Heat oil for frying in a kadai (wok).
- Once oil becomes hot drop spoonful of batter or medium pakoda size from your hand in hot oil 5-6 in single batch or more if you are using large kadai.
- Fry until they become golden brown from all sides, drain on kitchen tissue and repeat same for rest of batter.
Serve them HOT with steaming cup of Tea or Coffee.
TEA MASALA/CHAI MASALA
INGREDIENTS: MASALA TEA
- Ginger powder- 100 gm
- Green cardamom- 75 gm
- Black peppercorns- 50 gm
- Cloves- 25-30 gm
- Fennel seeds- 50 gm
- Dry tulsi leaves- 50 gm
- Cinnammon stick- 3-4 no.
DIRECTIONS:
- Grind all the ingredients.
- Store this masala in an air tight container.
- To make tea-for 2 cups
- In a Sauce pan put 1 cup of water.
- Right before it boils (like when it’s getting ready to boil/there are tiny bubbles) add 1tsp of masala, 2tsp tea leaves n 2tsp of sugar.
- Let it come to a boil.
- Add 1 cup of milk.
- Let it come to a rolling boil and achieve desired color.
Strain and pour into cup, Sit back and enjoy!!!!
Recipe Card
PALAK PYAAZ PAKODE WITH MASALA CHAI
Ohh la la I’m loving the weather in Dubai nowadays.
It’s neither too cold nor too hot. Just pleasant n awesome.
Nice weather not only brings joy n happiness to your mood but pushes you to the kitchen to have some nice food.
N the quintessential thing to go with winters is chai pakode. Actually winter n rains are the only times when you relish fried food.
So I was inspired to make these delectable little fritters, packed with real spinach flavor and accented by crunchiness of onions. Needless to say the flavors come together easily and can fit into a number of slots on a menu. You can have them like appetizers, or as a side dish, or as dumplings for curries.
They are fantastic with a dab of tomato ketchup or green chutney or Imli chutney.
So today I’m going to share my recipe of PAKODE n TEA or chai.
All my friends n family love the tea made by me. Whether its a small get together or a picnic, tea is from my kitchen only :)
INGREDIENTS:SPINACH & ONION FRITTERS
- Chickpea flour (Besan) 2.5 cups
- Spinach leaves 10-12
- Onions 5 (medium)
- Red chili powder 1.5 tsp
- Garam masala powder 1.5 tsp
- Coriander powder 1.5 tsp
- Turmeric powder 1.5 tsp
- Chaat masala powder 1.5 tsp
- Dry Mango powder 1.5 tsp
- Coriander seeds 1.5 tsp
- Ani seeds (Ajwain) 1.5 tsp
- Pakora Masala 1.5 tsp (I’ve used MDH pakora masala, however its optional)
- Salt to taste
- Chopped Coriander Leaves 2 tbsp.
- Oil for frying
DIRECTIONS:
- Start by making besan batter. Add about 1 cup of water to the besan
- Mix well.
- Leave it aside for 5-10 mins.
- Besan will absorb water n swell up.
- Thoroughly wash the spinach leaves.
- N chop spinach leaves.
- Chop onions lengthwise.
- Coarsely ground the coriander seeds.
- Add all the spice powders, crushed coriander seeds, chopped spinach, onion n chopped coriander.
- Mix the batter well.
- Adjust the consistency of the batter if its too thick by adding water.
- Heat oil for frying in a kadai (wok).
- Once oil becomes hot drop spoonful of batter or medium pakoda size from your hand in hot oil 5-6 in single batch or more if you are using large kadai.
- Fry until they become golden brown from all sides, drain on kitchen tissue and repeat same for rest of batter.
Serve them HOT with steaming cup of Tea or Coffee.
TEA MASALA/CHAI MASALA
INGREDIENTS: MASALA TEA
- Ginger powder- 100 gm
- Green cardamom- 75 gm
- Black peppercorns- 50 gm
- Cloves- 25-30 gm
- Fennel seeds- 50 gm
- Dry tulsi leaves- 50 gm
- Cinnammon stick- 3-4 no.
DIRECTIONS:
- Grind all the ingredients.
- Store this masala in an air tight container.
- To make tea-for 2 cups
- In a Sauce pan put 1 cup of water.
- Right before it boils (like when it’s getting ready to boil/there are tiny bubbles) add 1tsp of masala, 2tsp tea leaves n 2tsp of sugar.
- Let it come to a boil.
- Add 1 cup of milk.
- Let it come to a rolling boil and achieve desired color.
Strain and pour into cup, Sit back and enjoy!!!!