Thursday, 18 October 2012

Stuffed Spinach Pakoda by Tarla Dalal


For The Stuffing
200 gms paneer
1 tbsp hung curds (chakka dahi) , beaten
2 tsp ginger (adrak) garlic (lehsun) paste
1/2 tsp green chilli paste
1/2 tsp chilli powder
salt to taste

To Be Mixed Into A Smooth Batter
1/4 cup plain flour (maida)
2 tbsp cornflour
2 tbsp rice flour (chawal ka atta)
1/4 tsp carom seeds (ajwain)
salt to taste
1/4 cup water

Other Ingredients
8 large spinach (palak) leaves
oil for deep-frying

For Serving
dahiwali phudina chutney

For the stuffing

  1. Cut the paneer into 8 equal rectangular portions and keep aside.
  2. Combine the curds, ginger garlic paste, green chilli paste, chilli powder and salt in a bowl and mix well.
  3. Add the paneer, toss gently and keep aside to marinate for atleast ½ an hour.

How to proceed

  1. Place a spinach leaf on a clean dry surface and place a piece of paneer piece at its broad end.
  2. Fold in the edges of the leaf and start rolling from the broad end towards the tapering end.
  3. Dip it in the batter and deep–fry in hot oil till the pakoda turns light brown in colour and crisp from all sides.
  4. Repeat with the remaining ingredients to make 7 more pakodas. Drain on absorbent paper and serve hot with dahiwali phudina chutney.


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