Fried spinach in chickpeas with yoghurt chutney (Gluten Free)

Ingredients for Fried spinach in chickpeas with yoghurt chutney (Gluten Free)

Instructions for Fried spinach in chickpeas with yoghurt chutney (Gluten Free)

To prepare the Fried spinach in chickpeas with yoghurt chutney (Gluten Free) recipe, please follow these instructions:

Mix the two kinds of flour, thyme powder, chili pepper, salt, baking powder and 1¼ dl ice water in a bowl and stir the mixture with a whipping until it is even.

Just whip so much of the remaining ice water, so the dough becomes thin like cream. Leave this dough to stand for 15 minutes.

Now place these items within range next to the stove: Spinach leaves, bowl of dough, a bowl of water for rinsing hands, a small towel and kitchen paper that the finished packora can drip on.

In a wok or deep frying pan, heat the oil over medium-high flask until it becomes sufficiently hot for frying. Then you screw down to the waist.

Now you dip a spinach leaf into the dough so the leaf is completely covered by a thin layer of dough. You lift the blade and allow any excess dough to drain before gently releasing it into the oil.

Continue this way with the other leaves; But only 4 or 5 leaves at a time into the oil so that it does not cool.

Rinse your hands quickly and wipe them off.

Now let the spinach leaves roast on both sides for a few minutes or until they get crisp and golden. Then take the packas with a cavity and let them drip onto kitchen paper.

The pakora's should preferably be served immediately, but can be kept warm. It takes place in an oven preheated to 120oc. Do not cover the hot packas! In the oven they can keep warm until all the remaining packas are cooked ready or - if necessary - up to 30 minutes.

The Pakora can be served as they are or they can be made for a chat.

The composition of PALAK PAKORA CHAT:
Distribute hot packas to 4 or 6 hot serving plates. Pour a spoonful of yoghurt and a spoonful of tamarind chutney over each serving. Decorate with fresh green coriander leaves and sprinkle with chat marsala.

tips:
Make sure to use spinach leaves of approximately the same size and cut the stems to a maximum of 2½ cm long. Carefully groove and discolored parts, wash the leaves gently and carefully wipe completely dry; Then weigh about 200 g