Palak Pakora Chat-deep fried spinach in kikærtedej with yoghurtchutne

Ingredients for Palak Pakora Chat-deep fried spinach in kikærtedej with yoghurtchutne

Instructions for Palak Pakora Chat-deep fried spinach in kikærtedej with yoghurtchutne

To prepare the Palak Pakora Chat-deep fried spinach in kikærtedej with yoghurtchutne recipe, please follow these instructions:

Mix the two types of flour, thymolfrø, chili pepper, salt, baking soda and 1 1/4 cups ice water in a bowl and stir the mixture vigorously with a whisk until it is smooth. Whip then just as much of the remaining ice water in, so the dough will be thin as cream. Let this dough stand and rest for 15 minutes. Now place these things within reach next to the stove: Spinach leaves, the bowl of batter, a bowl of water to rinse hands in, a small towel and kitchen paper, as they finished pakora can drain away. In a wok or deep skillet heats up to now the oil over medium high flame to it will be sufficiently warm for deep frying. So one flared screws down to the Mediterranean. Now dipping a spinach leaf in the dough, so the blade is covered completely by a very thin layer of batter. Lifting the blade and lets any superfluous batter run by, before gently drop it down in the oil. Continue in this way with the other leaves; but came only 4 or 5 sheets at a time into the oil, so this will not be cooled. Rinse your hands quickly and dry them off. Let now spinach leaves roast on both sides for a few minutes or until they are crisp and golden. Tag so that pakora'erne up with a skimmer and let them drain on kitchen paper. Pakora'erne should preferably be served immediately, but may well be kept warm. It takes place in an oven preheated to 120oc. The heat pakora'er must not be covered! They can keep warm in the oven for all the remaining pakora'er is fried finished or-if necessary-up to 30 minutes. Pakora'erne can be served as is, or they can be made to a chat. The composition of PALAK PAKORA CHAT: Advantage the heat pakora'er on 4 or 6 warm serving plates. Pour a spoonful of yogurt and a spoonful of tamarind chutney over each portion. Garnish with fresh green coriander leaves and sprinkle with chat marsala.

Tips:
We are talking here about an unusually delicate, quite thin and light pakora. Chick pea batter will be touched because along with rice flour and ice water immediately before deep frying, instills a pakora, there are unique crispy and delicious. The dough should be sufficiently thin and free-flowing to the entire surface of the irregularly shaped spinach leaves will be covered by a continuous thin layer of batter.