Allo Palak Ke Pakoray..

[Abewsha]

http://i47.tinypic.com/ok6sz.jpg
http://i48.tinypic.com/2lo08g.jpg
Ingredients:
3 cups packed chopped spinach leaves/palak/palakura
1 1/4 to 1 1/2 cups besan/chick pea flour/senaga pindi
2 1/2 tbsps rice flour
1/2 tsp red chili powder
1/2 tsp roasted cumin powder
2-3 finely chopped green chilies (adjust)
1 tsp ginger-garlic paste
10-12 mint leaves finely chopped
2 tbsps finely chopped fresh coriander leaves
2 tbsps hot oil
water as required
salt to taste
oil for deep frying

1 Mix all the above ingredients adding salt as required and 2 tablespoons hot oil. Add very little water and mix. The batter should just coat the palak leaves and it should not be a flowing batter but a stiff batter. [Start with few tbsps of water and keep adding till the batter just coats the spinach leaves]
2 Heat oil in a deep frying or heavy bottomed vessel. Once the oil is piping hot, reduce flame to medium and drop a little mixture of the batter to form fritters. Deep the pakodas to a golden brown color. Do not over crowd the vessel.
3 Serve Palak Pakoda warm with a cup of masala chai or coffee. The pakodas can be stored in an air tight container for 2-3 days.

[DeV!L]

Maine kabhi be nahi khaye palak ka Pakoray kesay hote hai, Shakal se tou baray maze ke laag rahe hai Sachi Pani agya moun mai :D lolll thanks for sharing with us Saab aik aik le le :P

[Abewsha]

Maine kabhi be nahi khaye palak ka Pakoray kesay hote hai, Shakal se tou baray maze ke laag rahe hai Sachi Pani agya moun mai :D lolll thanks for sharing with us Saab aik aik le le :P

mai abi abi kha re hun bohat mirchi wale banye hain mai na
ab khaye be nahi ja re bohat Spicy hain :;scare:

[DeV!L]

mai abi abi kha re hun bohat mirchi wale banye hain mai na
ab khaye be nahi ja re bohat Spicy hain :;scare:

itne spicy kuin bana diyee ahhhhh Hath hola rakha karoo plz

[Abewsha]

itne spicy kuin bana diyee ahhhhh Hath hola rakha karoo plz

mujhe mirchi k Bina Khana Nahi acha laghta
jab ap k liya banao gi tab hath hola rakho gi :smilestar:

[DeV!L]

mujhe mirchi k Bina Khana Nahi acha laghta
jab ap k liya banao gi tab hath hola rakho gi :smilestar:

aray itna thikha Acha nahi hota mai tou light sa namak ho tou khana nahi khata , green chilli aur blackpaper use karta ho even red chilli be nahi ..

try karoo hath hola rakhne ki tum thiki mirchii ajj se tumhra naam he thiki mirchi hai lollll:shoaby::calin-together:

[Abewsha]

aray itna thikha Acha nahi hota mai tou light sa namak ho tou khana nahi khata , green chilli aur blackpaper use karta ho even red chilli be nahi ..

try karoo hath hola rakhne ki tum thiki mirchii ajj se tumhra naam he thiki mirchi hai lollll:shoaby::calin-together:

HUm KO nam acha laga Thnx lol :0011:

[(¯*♥¤»ƙɧՄՏɧՅԾԾ«¤♥*¯)]

love itttt yummmy

[Abewsha]

thnx...

[Snowwhite]

http://i47.tinypic.com/ok6sz.jpg
http://i48.tinypic.com/2lo08g.jpg
Ingredients:
3 cups packed chopped spinach leaves/palak/palakura
1 1/4 to 1 1/2 cups besan/chick pea flour/senaga pindi
2 1/2 tbsps rice flour
1/2 tsp red chili powder
1/2 tsp roasted cumin powder
2-3 finely chopped green chilies (adjust)
1 tsp ginger-garlic paste
10-12 mint leaves finely chopped
2 tbsps finely chopped fresh coriander leaves
2 tbsps hot oil
water as required
salt to taste
oil for deep frying

1 Mix all the above ingredients adding salt as required and 2 tablespoons hot oil. Add very little water and mix. The batter should just coat the palak leaves and it should not be a flowing batter but a stiff batter. [Start with few tbsps of water and keep adding till the batter just coats the spinach leaves]
2 Heat oil in a deep frying or heavy bottomed vessel. Once the oil is piping hot, reduce flame to medium and drop a little mixture of the batter to form fritters. Deep the pakodas to a golden brown color. Do not over crowd the vessel.
3 Serve Palak Pakoda warm with a cup of masala chai or coffee. The pakodas can be stored in an air tight container for 2-3 days.


Yummm .... Thanks sis .. Ramadan ka lia Best hai

[Abewsha]

thnx han kisi be time bana k kha sakte ho