CRISPY-SOFT APPETISER: SPINACH ONION PAKORA
Pakora is a popular street meal in India and many other countries of the world. These crispy fritters are the perfect snack or appetiser. Pakoras are typically made with besan and can incorporate a variety of seasonal vegetables, including onions. Potato, spinach, paneer, and cauliflower are all common ingredients in pakora. Palak pakoda is a delightful pleasure that can be offered as an appetiser or as a snack at any time. It is one of the tastiest and simple snacks.
Spinach leaves, gramme flour (besan), onion, herbs, spices, and white sesame seeds are used to make pakoda. The sesame seeds give the palak pakora a beautiful flavour and a gentle texture. The onions bring sweetness to balance out the metallic aromas of the spinach. Besan, also known as gramme flour, is made from mashed peeled tiny black chickpeas. Besan is not the same as chickpea flour, which is made from white chickpeas.
These delectable palak pakora make an excellent vegan snack. Fritters are known in Hindi as pakoda or pakora. The Hindi name for spinach is palak. The batter for palak pakoda is medium in consistency. A thin batter absorbs too much oil, whereas a thick batter makes the fritters doughy. Pakora will become soggy if fried on a low heat.
Palak pakoras are a delicious dish, especially as an evening tea time snack. It has a savory taste. Spinach is a high-nutritional-dense vegetable that is low in calories and high in fiber, vitamins, and minerals. It is high in vitamin C, vitamin A, vitamin K, and folic acid, as well as calcium, iron, and vitamins B6 and 9. Spinach contains antioxidants, which protect your cells from free radicals. It protects against chronic diseases such as cancer, heart disease, and diabetes, as well as lowering blood pressure.
Deep-fried Spinach Pakoda with red or green (coriander and mint) chutney is extremely tempting. It can be eaten as a teatime savory or as a side dish with a meal. Palak pakoda goes well with coriander chutney, mint chutney, tamarind chutney, and even coconut chutney.
Delicious dipping sauces like as schezwan sauce, red chilli sauce, and tomato ketchup can also be used to relish palak onion pakoras. A simple plain raita with minimum flavors such as roasted cumin powder, red chilli powder, salt, and cilantro or mint can also work well. Spinach onion pakoras can be had along with Indian breads such as roti, leavened whole grain loaf, and dinner rolls. One can wash it down with masala or ginger tea.
Pakoras are crisp from outside and soft at the inside. The spiciness of red chilli and strong taste of crushed cumin and coriander seeds with ajwain(carom seeds) mixed with spinach leaves gives it a wonderful taste. Why wait? Go ahead and enjoy these pakoras at Amma/s South Indian Restaurant.