Ceylon Pasalai Pakoda| Water Leaf Spinach Pakora

Ceylon Pasalai Pakoda is an easy snack .Ceylon Pasalai is a common spinach variety that is grown in the home. It is a less cooked ingredient.

Ceylon Pasalai Pakoda Recipe | Water Leaf Spinach Pakora | Ceylon Spinach Pakora with step by step pictures. Pakoda is always a delightful snack for everyone. Especially in the evening some hot ginger tea and yummy pakoda makes the evenings special. How about adding some less cooked and healthy ingredients into the pakora’s and enjoy our evenings with some yummy Water leaf Spinach Pakoda.

This ischow the Ceylon paslai looks.cCeylon pasalai or Water Leaf is very common spinach which grows in our backyards. It is so healthy but I feel it is given less attention and not much cooked. Almost all parts of the plant are edible. It can be cooked with Dal , Curry or even made into Stir Fry. It is very good for the brain development and has Vitamin C,E and Rich in Omega 3 fatty acids.

A closer look of the flower.It has a very beautiful purple tinted flower and usually it grows very fast and spreads without much care. The Water content in the plant is more and hence it is also called as Water Leaf. It is very common in the Asian Countries.

Now let's see how to prepare a yummy pakoda with Waterleaf.

How to Prepare Spinach Pakoda, Pictorial

 2.Next add in the Chilli powder, Turmeric powder and required Salt. Toss well so that all the spice powders and the besan flour are mixed evenly. Now sprinkle and add the water little by little. So that it comes together and hold shape when dropped in oil for deep frying.

 3.Heat oil for deep frying when its really hot, drop in small balls of the pakoda and deep fry in batches at a medium flame.

 4.Fry till golden brown and when the pakodas are cooked, drain from the oil and keep in paper towels. Serve hot.

 

Serve hot with some tomato Ketchup.

 

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Ceylon Pasalai Pakoda

Ceylon Pasalai is a common spinach variety that is grown in home .It is a less cooked ingredient .

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Appetizer

Cuisine: Indian

Servings: 5

Calories: 221kcal

Author: sharmila kingsly

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Ingredients

• 1 cup Ceylon Pasalai Leaves Chopped
• 1 Onion medium sized
• ¼ cup Besan Flour
• ¼ tsp Turmeric powder
• ½ tsp Red Chilli powder
• Salt as needed
• 2 tbsp Water
• Oil for deep frying

Instructions 

• In a mixing bowl add in the chopped spinach leaves and onion. Next add in the Besan flour and toss everything together.
• Next add in the Chilli powder, Turmeric powder and required Salt. Toss well so that all the spice powders and the besan flour are mixed evenly. Now sprinkle and add the water little by little. So that it comes together and hold shape when dropped in oil for deep frying.
• Heat oil for deep frying when its really hot, drop in small balls of the pakoda and deep fry in batches at a medium flame.
• Fry till golden brown and when the pakodas are cooked, drain from the oil and keep in paper towels. Serve hot.

Notes

• Serve immediately so that its hot and crisp.
• Adjust the Chilli powder as per your preference. I was feeding for my kids and hence mine was less spicy.
• You can also used chopped green chilli and coriander leaves for extra flavour.
• Don’t stir after dropping in the oil immediately. Else the pakoda will lose its shape and get mess.

Nutrition

Calories: 221kcal | Carbohydrates: 5g | Protein: 1.5g | Fat: 22.2g | Saturated Fat: 2.9g | Sodium: 9mg | Potassium: 107mg | Fiber: 1.1g | Sugar: 1.5g | Calcium: 13mg

Keyword Keerai Pakoda, Pasalai Keerai Pakoda

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.