Spinach potato pakoras are great as an appetizer, a tasty compliment to your afternoon tea and a delicious spicy snack at any time. They are fried with spinach, potatoes, mizzen and spices and then until crispy golden.
Serving for 4
Ingredients:
2 large potatoes, peeled and cut into small pieces,
diced (will make 2 cups diced potatoes)
2 cups spinach packed roughly chopped
2 green chilies, finely chopped, adaptation to the1 Cup Besan (gram flour, in Indian shops)
2 tablespoons rice flour1/2 tsp red pepper, adjust taste
2 teaspoon ground coriander (Dhania) 1 teaspoon mango powder (Amchoor, in Indian stores)
1 Teaspoon cumin (Jeera)
2 teaspoons salt¼ teaspoon Asafetida (Hing) about
2 tablespoons water match for Needed
Also need for oil to fry
Method
Combine all dry ingredients, Besan, rice flour, coriander, cumin, paprika, salt, mango powder and Asafetida in a bowl type. Mix well.
Potatoes, spinach, and green peppers in a dry mix add, mix well and had water to make a soft and sticky dough.
When you're ready mix pakoras fry the vegetables with dry ingredients, otherwise the spinach and potatoes let the water due to Salz.Erhitzen at least an inch of oil in a skillet over medium heat.
To test, put a drop the dough into the oil.
The dough should come and does not immediately change the color.
Put about a tablespoon keep mixture with your fingers into the oil. The pakoras not over lap.
Fry the pakoras in small series; This takes three to four minutes per batch.
Fry the pakoras, occasionally turn Golden until both sides are.
Repeat this procedure for the remaining Chargen.
Die crispy, delicious pakoras are now ready to be served.
Tips
If the oil is too hot the pakoras are not engraved; If the fat is not hot enough, the pakoras will be greasy.
Enjoy...
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