2 cups leaves of spinach
1 cup of gram flour (besan)
2 green chilies chopped or 1/2 teaspoonful chili powder
1 big onion finely chopped
1/2 teaspoon cumin powder
Pinch of asafoetida (hing)
1/2 teaspoon salt
1/2 cup of water or as required
oil for deep frying

Wash and clean spinach leaves well.
Cut thickly or use as it is.
Mix all the ingredients in gram flour and beat well.  It will become a thick paste.
Mix cut spinach leaves in the paste and beat again.
Add more eater if needed.
Heat oil in the frying pan till smoke starts to come.

To make pakoda crispy, mix a tablespoon of heated oil in gram flour.  Fry small balls in the oil till they become light brown.  Adjust the heat accordingly.

Time Required  30 – 35 minutes

Serves  3 – 4 persons

From The Joys of Nepalese Cooking by Indra Majapuria


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