Kheema Paalak Pakoras Recipe by ZMA
Cooking Instructions 25-30 minutes 1 Gather all the ingredients for making the pakora batter. Coriander leaves to be finely chopped as well. There is no need of water at all for mixing. Just mix all the ingredients well to form a thick batter. 2 Use your hands for uniform mixing. Spinach and onions release moisture,so there is no need of any water. Rest the batter for 20 minutes at least and meanwhile heat Oil on a low heat. 3 Deep fry them in hot Oil on a low to medium-high heat only. Use a spoon or your hands to drop them. Deep fry them on both sides turning them every now and then for the uniform colour. Do not hurry. Each batch takes a minimum of 8-10 minutes. 4 Drain them on an absorbent paper and serve hot with Ketchup or any dip of your choice. 1 Gather all the ingredients for making the pakora batter. Coriander leaves to be finely chopped as well. There is no need of water at all for mixing. Just mix all the ingredients well to form a thick batter. 1 Gather all the ingredients for making the pakora batter. Coriander leaves to be finely chopped as well. There is no need of water at all for mixing. Just mix all the ingredients well to form a thick batter. 2 Use your hands for uniform mixing. Spinach and onions release moisture,so there is no need of any water. Rest the batter for 20 minutes at least and meanwhile heat Oil on a low heat. 2 Use your hands for uniform mixing. Spinach and onions release moisture,so there is no need of any water. Rest the batter for 20 minutes at least and meanwhile heat Oil on a low heat. 3 Deep fry them in hot Oil on a low to medium-high heat only. Use a spoon or your hands to drop them. Deep fry them on both sides turning them every now and then for the uniform colour. Do not hurry. Each batch takes a minimum of 8-10 minutes. 3 Deep fry them in hot Oil on a low to medium-high heat only. Use a spoon or your hands to drop them. Deep fry them on both sides turning them every now and then for the uniform colour. Do not hurry. Each batch takes a minimum of 8-10 minutes. 4 Drain them on an absorbent paper and serve hot with Ketchup or any dip of your choice. 4 Drain them on an absorbent paper and serve hot with Ketchup or any dip of your choice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lexie’s Chicken Florentine BBQ Rib Samosas Vegan Banana Protein Pancakes Ice Coffee Keto sesame cookies Lexie’s Chicken Florentine BBQ Rib Samosas Vegan Banana Protein Pancakes Ice Coffee Keto sesame cookies Unique Potato cutlets Chole with smily puri Mango juice Salad Simple Bread Recipe Leftovers - jeera rice/toasted cumin seeds rice Broccoli and Blue Cheese Soup Snowman made from besanhalwa Oats Raw Mango sabji Unique Potato cutlets Chole with smily puri Mango juice Salad Simple Bread Recipe Leftovers - jeera rice/toasted cumin seeds rice Broccoli and Blue Cheese Soup Snowman made from besanhalwa Oats Raw Mango sabji