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](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_397,h_600/https://notacurry.com/wp-content/uploads/2021/10/best-spinach-fritters-recipe-397x600.jpg)
![Spinach fritters](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_398,h_600/https://notacurry.com/wp-content/uploads/2021/10/palong-saag-er-bora-398x600.jpg)
Palong Shaker Bora
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.
Leave a Reply