Potato: 3 medium sized, peeled, washed and chopped into small pieces
Spinach (Palak): 2 Cups, Chopped
Curd: 1/2 Cup
Water: 1 Cup or as required
Oil: 1 Tablespoon
Salt: 1 teaspoon or to taste
Turmeric powder(Haldi): ½ Teaspoon
Red chili powder: ½ Teaspoon
Coriander Powder (dhania): 1 Teaspoon
Garam Masala Powder: 1/4 Teaspoon
Cumin seeds: ¼ Teaspoon
Asafoetida (hing): 1 pinch
Whisk curd and water very well and keep aside. There should be no lumps.
Heat oil in a pan and add cumin seeds and hing. When cumin seeds change color, add potato pieces, chopped spinach, salt, turmeric powder. Mix well. Cover the pan with a lid for 8-10 minutes, until potatoes are almost done (80%).
Remove the lid. Add red chili powder, coriander powder, garam masala powder and whisked curd.
Mix well and stir continuously in medium flame until the gravy starts to boil.
Let it boil for 2 minutes or till potatoes are completely done.
Ginger: Finely chopped, crushed or paste, ½ Teaspoon
Garlic: Finely chopped, crushed or paste, ½ Teaspoon
Green chili: Finely chopped, crushed or paste, ½ Teaspoon
Curry Leaves: 4-5
Cumin Seeds: 1 Teaspoon
Salt: 1 Teaspoon or to taste
Turmeric Powder (Haldi): ½ Teaspoon
Red Chili Powder: ½ Teaspoon
Garam Masala Powder: ½ Teaspoon
Fresh Coriander Leaves: Chopped, 1 Tablespoon
Rinse rice 2-3 times in fresh water. Soak it in water for 10 minutes. Boil 5-6 cups of water in a big pot. Drain the rice and add in the boiled water. Cover the rice and let it steamed or cooked without stirring. Once rice is 80% cooked, turn off the heat, drain the excess water using a sieve. Put the rice in the same pot or a smaller pot, cover it and keep aside.
Heat ½ tablespoon oil/ghee in a pan.
Add onion, ginger, garlic and curry leaves.
Sauté till onions are light brown.
Add spinach and green chili.
Stir and mix all well. Cover and cook for 3-4 minutes or until spinach is cooked well.
Turn of the heat and let it cool for 5 minutes.
Blend it to smooth puree.
Heat ½ tablespoon ghee/oil again in the same pan.
Add cumin seeds and after 30 seconds, add turmeric powder. Stir and add the spinach puree, cooked rice, salt, red chili powder and garam masala powder. Mix well.
Cover the pan and cook for 3 minutes or till rice absorbs the spinach puree.
Ginger: 1 teaspoon, finely chopped, crushed or paste.
Oil: As required for deep frying
Black Salt or chat masala: 1 pinch
Chop the Spinach into thin pieces.
Wash the spinach and drain all the water. Transfer the chopped spinach to a bowl.
Add besan, semolina, salt, carom seeds, ginger and chili to the Spinach. Mix well. Add water to make a smooth dough, enough to make balls. Use very little water at a time.
Divide the dough into 16 equal portions.
Heat oil in a pan. Deep fry the pakoras in medium flame. flipping all around until crispy.
Once fried, take them out, drain excess oil and put on a kitchen napkin.
Sprinkle little black salt or chat masala all over the prepared pakoras.
If you leave the dough for some time, it becomes watery due to water coming out from the Spinach. In this case, add a boiled and mashed potato or add besan to adjust the thickness. You may leave the dough in freeze for 10 minutes before making balls from the dough. It tightens the dough and helps to give proper shape.