Keerai Pakora recipe

Rinse, peel and then finely chop the spinach. Take it in a mixing bowl. Add the chopped green chilies, curry leaves, coriander seeds, and ginger. Add all the ground spice powders including salt. Mix everything very well. Now add cup besan (gram flour). Combine and mix thoroughly. Set aside this mixture for 5 minutes. Add water in small portions to make a thick flowing batter.

Heat oil for deep frying in a kadai or frying pan. When the oil becomes hot, then drop spoonfuls of the batter in the oil. Fry the pakora on medium to medium-high heat. Use any neutral-flavored oil with a high smoking point to deep-fry. When one side of the pakora firms up, looks cooked, and is light golden, turn over gently and fry the other side.

Turn over a couple of times and fry the pakora until they are crisp and golden. Once done, then remove them with a slotted spoon draining as much oil as possible in the pan. Place on kitchen paper towels to remove extra oil. Fry the pakoras in batches this way. Serve pakora with any chutney or sauce of your choice.