I grew up doing Indian cooking. My mom started teaching me when I was 5 years old.
Even though I am not an expert like her, she has taught me well as I cook it daily without getting any complaints on the taste :P.
After getting married, she made me a special book with all her special recipes- both food and sweets, and cooking tricks. It was the best gift ever! Not only do I have something in her hand writing for me to treasure forever, I also have recipes and her secret ingredients to pass on to my girls.
I spent about 8 days with her these past few weeks. She made some wonderful dishes for me because she claimed that I needed to eat “good” after having my baby.
By good she means ridiculously delicious but some what unhealthy food! 😛
Spinach fritters and hot tea were on the menu more than once. If you don’t already know, spinach fritters or palak pakora or bhajiya as we call it, is a quick snack made from spinach, gram flour and some basic spices. They are crispy and delicious and go great with hot tea or even coffee.
Here is what you need. (You can download a copy of the recipe below).
1 cup of gram flour (besan)
2 cups of finely chopped spinach (palak)
1 medium onion
1 teaspoon finely chopped ginger
1 chopped chili
1 teaspoon fennel seed (saunf powder)
1 teaspoon coriander powder (dhania powder)
1 teaspoon cumin powder (jeera powder)
Pinch of asafetida (hing)
1 cup of water (see directions for more information)
Salt to taste
Oil for deep frying
Mix all the ingredients together.
Add water and make a course paste. It should not be runny as you drop the fritters in the oil.
Deep fry them in the oil. You do not need to make any specific shape to them. Just take small round balls or use a tablespoon to drop them in the oil.
Fry them occasionally stirring them. Make sure the oil is hot before you add the fritters. Do not stir when you first drop them in the oil. Once they float up, stir and flip them. Fry till they are golden brown in medium heat.
Serve hot with sour cream or raita and tea/coffee.
Download a PDF copy of the Spinach Pakora Recipe