Normally, when we have guests over for dinner, I have a long list of things I would like to make, but today, my mind was blank and I settled for whatever the Fridge/Freezer had to offer. The entrée was decided easily, but I was struggling with the appetiser and that’s when Palak Paneer Pakoras shouted my mind, after spotting the two ingredients in the fridge.
Pakoras/Bhajis are very popular in our house, especially my Fiyazis (Onion bhajis), my lot could eat them everyday. But, it’s on chilly, wet days that the heart craves especially for them with a hot cup of chai. And that’s why I thought what better than Palak Paneer Pakoras, today.
However, I’ve never made Palak Paneer Pakoras before, so I was very excited as I am with trying anything new and my excitement heightened when they got the seal of approval from my judges (the Mister and the little munchkins) because now I could share the recipe here. And I didn’t intend on posting today as I thought I’d be busy with cooking, so this turned out to be a right bonus (I’m still trying to work out a good routine with the blog).
These were ridiculously easy to make and very quick. I love spinach and Paneer, together and on their own, so this was a combination that couldn’t go wrong.
- 100g Baby Spinach, washed, drained and pat dried
- 100g Paneer, grated
- 50g Onion, sliced finely
- 20g Garlic, grated
- 15g Fresh Coriander, Choped finely
- 10g Green Chilli, chopped finely
- 100g Gram Flour
- 1 tsp. Salt
- 1/2 tsp. Chilli powder
- 1/2 tsp. Coarse Black pepper
- 1/4 tsp. Turmeric powder
- 1/2 tsp. Cumin Seeds
- 2 tbsp. Cold Water
- Oil for deep-frying
- In a large bowl, toss the Spinach, Paneer, Onion, Garlic, Green Chilli, Coriander and set aside. In another bowl, combine the Flour, Salt, Spices and then add this to the spinach mixture and gently mix to fully incorporate. Then, add the water and give another mix. Cover and set aside for 15 minutes.
- Once the 15 minutes are up, give the mixture a gentle knead just to bring everything together.
- Now, heat oil for deep frying in a wide pan over medium-heat and once the oil is hot ( test the oil by placing a piece of bread in the oil, if it rises to the top within a few seconds then it's ready), place small bite size pieces into the oil and fry fo2 2-3 minutes. Turn the pakoras oveer after a minute or so. Don't over crowd the pan as they won't fry nicely, so cook in batches if needed.
- Once cooked, drain on a paper towel and serve immediately.