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As the night of Kali Chaudas envelops us in its mystic embrace, what better way to celebrate the shadows than with a crunchy and flavorful delight? Enter the world of deep-fried goodness with our Kali Chaudas Special Palak Pakoda recipe - a savory masterpiece that perfectly complements the enchanting atmosphere of Diwali. Join us in the kitchen as we unravel the secrets to crafting the perfect Palak Pakodas for a night filled with festive crunch and joy.
Ingredients:
- 2 Cups fresh spinach leaves (palak), cleaned and finely chopped
- 1 Cup gram flour (besan)
- 1/4 Cup rice flour
- 1 Large onion, thinly sliced
- 2 Green chilies, finely chopped
- 1/2 Teaspoon carom seeds (ajwain)
- 1/2 Teaspoon turmeric powder
- 1/2 Teaspoon red chili powder
- A pinch of asafoetida (hing)
- Salt to taste
- Water (as needed)
- Oil for frying
Instructions:
- In a mixing bowl, combine gram flour, rice flour, carom seeds, turmeric powder, red chili powder, asafoetida, and salt.
- Gradually add water to create a thick, lump-free batter.
- Fold in the chopped spinach, sliced onions, and green chilies into the batter. Ensure the veggies are well-coated.
- Heat oil in a Deep pan or Kadhai for frying. Maintain medium-high heat.
- Carefully drop spoonfuls of the batter into the hot oil. Fry until the pakodas turn golden brown and crispy.
- Use a slotted spoon to remove the pakodas from the oil and place them on paper towels to absorb excess oil.
- Palak Pakodas are best enjoyed hot, served with mint chutney or your favorite dip.
This Kali Chaudas, let the crispiness of Palak Pakodas add a delightful crunch to your Diwali celebrations. As you relish each bite, may the festive spirit surround you with joy, warmth, and the savory flavors of this special treat. Gather your loved ones, share the delight, and make this Kali Chaudas a moment to remember. Happy crunching and a joyous Diwali!
