What's better than a hot plate of pakoras and some 
Notes:
What I Used:
Spinach/Palak - 1 cup, chopped
Gram flour / Besan - ½ cup and a bit more
Chilli powder - 1 tsp
Asafoetida/Hing - one pinch
Jeera powder - 1 tsp
Oil (I used coconut oil) - enough to deep fry the pakoras
How I Made It:
1. Mix the besan with the chilli powder, hing, jeera powder and sufficient salt.
2. Add the chopped spinach and just enough water to make a thick paste. The consistency should be such that you should be able to make rough round balls with the dough.
3. Heat oil in a pan till hot. Make small dumplings of the batter and drop into the hoil. Adjust the heat so that the oil doesn't boil over too much.
4. Turn the pakoras over when one side is done.
5. Fry till nice and brown and tranfer onto a plate lined with tissues.
6. Serve hot with tomato ketchup/mango pickle and hot masala chai.
Notes:
- Keep adjusting the heat of the oil so that the pakoras don't burn.
- Keep the size of the spinach pakodas small, otherwise the inside won't cook properly.
Mahimaa's kitchen
wow.. looks so yummy!
renuka
Lovely pakodas and your blog looks great now
Seena
Now I postponed publishing my version.. 🙂
Love deep frying in coconut oil, but noway to use that much here.. yummy vadas..