Subj : Pakistani Style Palak Pakoda (Spinach Fritters) To : All From : Ben Collver Date : Sat Jan 10 2026 06:45 am MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Palak Pakoda (Spinach Fritters) Categories: Snack, Pakistani Yield: 6 Servings 2 c Besan (chickpea flour) 1 c Water 1 3/4 Salt; or to taste 2 ts Coriander seeds; - roasted & coarsely ground 2 ts Red chile flakes 1/4 ts Baking soda 1 lb Spinach leaves (450 g); - trimmed & halved Vegetable oil; for frying Preparation time: 5 minutes Cooking time: 35 minutes Palak pakoda are a crispy and light alternative to the onion and potato variety. They are faster to prepare, and are a sneaky, delicious way to get your leafy greens in during Ramadan. Place the besan (chickpea flour) in a large bowl. Add salt, ground coriander seeds, chile flakes and baking soda, and mix until evenly distributed. Gradually pour in the water, mixing the batter as you pour, and whisk well. The batter should not be too thick or thin. In a frying pan, skillet or wok, add roughly 1-1/2 to 2" of oil. Heat oil until it is very hot. Drop a small piece of batter into the pan. If it floats up, it's ready. Get your frying station ready. Set your spinach leaves in a plate or bowl alongside the pakoda batter. Cover each spinach leaf with the batter, and carefully lower into the pan. Don't overcrowd the pan. Fry each side until it is a deep golden brown, roughly 2 to 3 minutes each side, adjusting heat as necessary. Transfer the pakoda to a plate or bowl lined with a paper towel. Repeat until all the pakode are cooked. Serve immediately with a green chutney of your choice. Recipe by Maryam Jillani Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .