Khatta Palak Pakoda/Sorrel Spinach/Chukka Kura Pakoda

Pakodas are best teatime snacks ever, no snacks can beat the place of pakodas, khatta palak pakodas are my all time favorite, tastes heavenly with its sour taste, Now a days I am preparing so many new recipes but don't have time for clicks as I am quite busy with my Vrath's in sravanmas. this is going to end next week. Today I luckily got time for clicks , so I used this. Wish I could become regular like how, I used to post till last month.

 

Ingredients:

Chukka Kura/Khatta Palak - 2 cups(finely chopped)

Besan - 1 cup(decrease or increase according to binding)

Rice Flour - 2 tablespoons

Salt - According to taste

Red Chilli Powder - According to taste

Oil - for deep fry

Method:

• Take a wide opened bowl, add khatta palak leaves, besan, rice flour, salt, red chilli powder and mix well to get hard texture like pakora(no need to add water as leaves release water when it mixes with salt, if required add only teaspoon of water).


• Heat oil in a kadai, it should be piping hot, reduce the falme to medium and use your fingers to drop in the oil so as to form small fritters, use laddle to turn the fritters so that it fries evenly all sides. Deep fry till they turn golden brown.


• Remove them after they turns golden brown into a tissue paper, to absorb excess oil.


• Serve as a snack with masala chai.

I am sending this recipe to "Serve It Fried Event" by Krithi’s Kitchen,

And event Appitizers organised by Sravani@sravsculinaryconcepts