Prep 20 m
Cook 40m


    For the pakora:

    200gm gram flour (besan)

    500gm fresh spinach (palak)

    Salt to taste

    50ml water

    50ml oil


    For the gravy:

    500ml yoghurt

    1tsp fenugreek seeds (methi)

    1 sprig curry leaves

    1tsp coriander seeds

    1tsp turmeric powder

    Salt, to taste

    3-4 green chilli 

    1/2tsp asafoetida (Hing)

    100ml ghee

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Ingredient Substitution Guide


For the pakora:

1. Thoroughly wash and chop the spinach. Keep them aside.

2. In a bowl, add gram flour (besan), turmeric powder and salt to taste. Add the chopped spinach and water to make a thick pakora batter.

3. Heat oil in a pan or kadai to deep fry the pakora batter. Using a spoon (or your hand), take a small amount of batter, drop it steadily in to the oil and fry till it turns crisp and golden brown.

Note: If you are not confident about using your hand to slide the batter in oil, it is best advised that you use a spoon.

4. Continue following the same method for frying the rest of the pakora batter in batches. Once fried, set them aside.

For the gravy:

1. Using the same pan, add coriander seeds, green chilli, curry leaves, fenugreek seeds and stir slowly on a low flame. Add asafoetida (hing) and stir again till the mixture changes colour.

2. Add yoghurt, gram flour, and salt to taste.

3. Add the fried pakoras, and stir slowly. Allow it to splutter for a little while before turning off the flame.

4. Cover and let rest for a few minutes before serving. Top the dish off with a little bit of ghee.

5. Accompany the dish with roti, or paratha.

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