Sunday, February 19, 2012

Onion-Spinach Pakodas

This season winter hit us a little too late. We practically did not have any snow and honestly it felt good to have warmer weather... no shoveling the snow or clearing the windshield. But somewhere deep inside, I was looking forward to at least a little bit of snow. So yesterday when I read about a winter storm with a few inches of snow accumulation, I got all excited. I absolutely love watching the snow and was thrilled with the weather we had today.

It had been snowing since this morning, and by afternoon it was just beautiful. The backyard and the leafless trees were all covered in a white blanket. A and I spent a lazy afternoon watching a movie followed by a hot cup of tea and some crispy pakodas.

Onion-Spinach Pakoda

I forgot to freeze leftover spinach puree from last week and it needed to be used at the earliest. So I just thought of using it along with onions to make pakodas. You need the following to make these pakodas -

1/2 medium onion (thinly sliced)
1/4 cup spinach puree
1/2 cup chickpea flour (more or less as needed in order to make a thick batter)
1/2 tsp red chilli powder (more or less as per your heat preference)
1/4 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp carom seeds
1/8 tsp turmeric powder
1/8 tsp baking soda (optional)
Salt to taste
Oil for frying

1. In a bowl, take thinly sliced onion and add all the spices along with salt. Rub the spices on onion and let rest for at least 15-20 minutes. This will release the juices and onions will soften.

2. Add spinach puree and chickpea flour, and make a thick batter.

3. Add baking soda to the batter and mix well.

4. Drop a spoonful of batter in oil and deep/shallow fry on a medium heat until golden brown.

Serve hot with the condiment of your choice(tomato ketchup/date-tamarind chutney/green chutney).