I am very happy to contribute this recipe for JFI greens hosted by Indira of Mahanandi and
Nandita of Saffron Trail .
I had lot of recipes in mind. I wanted to make something with Gongura which is a famous green leafy vegetable in Andhra but it comes in stores only during the mid summers. When JFI greens was announced I bought almost all the greens from my near by Subzi mundi not sure what I might want to make.
The greens I used in Palak Pakodis are Palak, Curry leaves, and Kasuri methi.
The greens I used in Hari chutney are Mint and Cilantro. Now this is called maximum utilization of greens.
Ingredients for Palak Pakodis
1 cup Chopped Palak
1 cup Curry leaves (chopped or whole)
2tsp Kasuri methi
2 cups Gram flour (Besan)
1 cup chopped onions
1tsp Carom seeds (Ajwain)
Chilli powder
Salt
Water
Oil for frying
Preparation
Mix all the ingredients in water to make a thick batter, as it is usually done for Bajjis and pakodis. drop the mix very carefully with a spoon or hands in to hot oil so that they don’t fall apart and deep fry them until golden brown. Spoon was easy for me. Crispy, crunchy, pakodis are ready to go. The aroma of kasuri methi and Ajwain from the hot fried pakodis are divine.
Hari Chutney (green chutney)
Ingredients
2 cups mint
2 cups Cilantro
2-3 green chillies
Salt
Sugar or Jaggery
½ cup tamarind water
Preparation
Grind all the ingredients together. Depending on how thick or watery you want your chutney to be you can increase the amount of tamarind water. It’s the same with Jaggery or sugar. Lovely green chutney with breath taking aroma is ready.
Hot crispy pakodis dipped in this tangy green chutney is a great treat to go with tea.
My Green Photography!!
48 comments:
Excellent snack Sharmi! I love it too and I like your hari chutney as well.Photos outside in natural light looks fabulous.
I love these Pakodis, shall add Kasuri Methi now too. Thanks Sharmi
Yummy looking pakodis....gosh, i want some :D
looks yummy:)
Greens Pakoras and a green chutney served right next to a lush green lawn..Lovely
omg
those look really crisp n yummy
luv the greens
feel like grabbing them right now :)
Only after I started blogging, I first heard about this spinach pakodas :)and I like green chutney too and liked ur green photos as well :)
Shn
excellent sharmi...too good ...photos are perfect
I guess you used all the greens-lol, heard of this pakodi but yet to try them:)
post paathavudane, I am feeling extremely hungry. Adada, enna seiya.
Arumayaa irukku. Hmm..I could grab. Just one...;-)
Oh my looks so delicious, love your green chutney
WOw.............Nice presentation with great pic.
Excellent entry for JFI.
Bye-4-noW
TC.
This is definitely a green post. Nice recipes. I particularly like the mint-cilantro chutney.
Wow, palak pakodas... love pakodas in any form... and with spinach, must be so yummy...it looks perfectly crispy...
Mmm.. i love this snack... Green chutney with the pakodis is really mouth watering combination...
mmm crunch munch...snack..perfect with a cup of hot tea on a rainy day...love your entry sharmi!!
Sharmi, can you just pass over one of those pakoris please...we love pakoris with spinach...your chutney looks delicious as well.
yeeeahhhh... i too made palak pakoras but with very different ingredients;) looks fantastic sharmi:)
Truly, a beautiful celebration of greens! What gorgeous picture...
Wow, that looks awesome, very green and delicious. I love it. I wish it was warm and sunny here too for my outdoor photos. :)
Nice pictures sharmi. I love the presentation. Would like to have some if you are close by. Thanks for sharing.
palak pakoda looks YUMMY, it's my fav. Though the roads are flooded today, I don't mind driving for these, please start the frying sharmi ;-)
I also make it just by dipping the leaf in batter & frying it.
thanks
That sure is maximum use of greens Sharmi!!!!very good evening time snack with hari chutney
Never have i heard of palak pakodas ... Adding Ajwain .. nice idea... I can never get enough of Ajwains aromaa..
WOW!!! love 'em!!!
Wow......wat a great snack, I love that chutney...very nice picture too......
good pic sharmi...i like the combi- of hari chutney and pakodis. thanks for the recipe sharmi.
Sharmi,Last week I got a chance to taste this from one of my punjabi friend's family and I collected recipe to blog .Recipe is somewhat similar.Ur pictures are super.Thanks dear.
Sharmi, all fried items are in line. Nice pakodas. Green with Green chutney. good match. Viji
Lovely colors of the chutney, and palak pakodis look cute!
good one,Sharmi.
trupti :)
Green pakodis with green chutney next to green grass wah! wah!Lovely photos :)Sharmi excellent post :)
I love that green colour! Lovely!
Great snack i love both the pakodis and chutney! Your pictures are fabulous too!
Yummy. I make these very often. In fact I made last week, din;t get chance to take picture.
Have never tried using Methi in pakoras must try them the next time. Since I make palak pakoras quite a bit.
Hi Sharmi,
pakkoda with Palak, U r very creative. Pic looks nice. Great entry for JFI . Thanks for sharing.
Your Taro cutlet looks fabulous!!!
I love it! what a yummy recipe!
I like anything that's fried so this looks great! Ps. I tagged you in my last post so if you have time on your hands, feel free to share!
great dishes, sharmi. your pics are fantastic.
Hi Sharmi,
Nice post in JFI, will try when I have friends around. Thanks dear.
cheers
rajani
Hi Sharmi, Palak pakodis looks tempting. I will sure try it for snack.
Thank you so much to all for the wonderful comments.
Sharmi- I just wanted to let you know that I made your pakoda recipe last night; I had found a beautiful bunch of watercress at the market, so I used these instead of spinach. They came out absolutely superb! Your batter recipe is a definite keeper! I have never had it with these spices before- so fragrant and delicious, easily the best I've ever eaten! Thanks!!
These look amazing. I wish I could dive in!
P's aunt makes these pakodis - they r simply awesome.
hey, just one really silly question... how much of the stalk of the cilantro should I keep? all the green part? or should I only put the leaves?
Yash, I wanted to come to your blog and give the answer but there were so many that I found it wise to answer it here:)
you can add the leaves alone if you want. I don't like wasting so I add the stalk too. May be I just discard about 1/2 an inch of the stalk. If you are not bothered about wasting and want the taste to be the priority you add the leaves and the tender stalk alone.
wow.. pakoda is looking crispy.. great snack item.. thanks a lot. For beverages check at Drink Recipes
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