Ceylon Pasalai Pakoda
Ceylon Pasalai is a common spinach variety that is grown in home .It is a less cooked ingredient .
Servings: 5
Calories: 221kcal
Standard 1 cup measures 240 ml
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
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