Baby spinach leaves deep-fried in gram flour batter.
Pujo has always meant deep-fried food to me. In our family, Shosti and Ashtami are vegetarian days. We mainly make khichuri, and lots of batter-fired veggies or pulao on these two days. Eating vegetarian deep-fried meals on these two puja days has become a habit for me. Of all the things Mom makes, the palong shaker bora is my favorite!
Palong Shaker Bora
Baby spinach leaves deep-fried in gram flour batter.
Ingredients
- 1 bag bag baby spinach
- 1 cup gram flour
- salt to taste
- red chili powder to taste
- 1/4 tsp baking soda
- 1/2 cup of water or more to create a pancake-like batter
- Oil for deep frying
Instructions
- Wash, clean and dry the spinach leaves.
- Mix gram flour, salt, chili powder, baking soda and water in a bowl to form a smooth and thick paste, something like pancake batter consistency.
- Heat sufficient oil for deep frying.
- Stack 2-3 leaves of spinach together, stem side up. Holding the stems together, dip the spinach leaves in the batter to coat evenly and drop into hot oil. Flip after 1 minute. Remove onto absorbent paper when golden brown.
Nutrition
Serving: 8gCalories: 66kcalCarbohydrates: 10gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 73mgPotassium: 325mgFiber: 2gSugar: 2gVitamin A: 3335IUVitamin C: 10mgCalcium: 42mgIron: 2mg
Tried this recipe?Mention @notacurry or tag #notacurry!
Dhrubaa Mukherjee--An academic by profession, a contributor to Huffington Post, a dancer by passion, a compulsive foodie, a former flight attendant, and a constant traveler, I am, what they call, a transnational gourmand (gourmet?). I am not only fascinated by the tastes, colors, textures and aromas of food, I am equally intrigued by the histories, traditions and cultural inter-junctions that drive/influence recipes.
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