Paalak Dahi wada / Spinach Fritters in Curd

BM # 27   Day 21
Seasonal : Summer

The food habits change with the season. Summers , one just likes to drink loads of butter milk or lemon juice to beat the heat. I like to eat all chilled stuff, like salads, dahiwads, chaats...
Paalak Dahiwadas are really unique and they taste fantastic.My sister in law is an expert with these and we have them very regularly...even store them in the deep freeze!
I like any dahiwadas with that sweet tamarind and date chutney..friends, whenever you serve these make sure to add some to them.
These turn out super soft if you do not add too much flour.The idea of adding flour is to bind, so use bare minimum..and they will turn out melt in the mouth kinds.
To add that extra pep, do not get lazy to garnish!!

Paalak Wada
500 gms spinach, picked, washed and chopped finely
2 tbsp gram flour
2-3 green chillies, finely chopped
1 tsp coriander seeds
Pinch cooking soda
Salt to taste
Place the washed spinach in a colander.
Sprinkle salt and mix well.
Squeeze out the water oozed out from salted spinach.
Add all the ingredients and make a batter.
Heat oil.
Put about 2 table spoon of batter in the hot oil.
Deep fry, making sure the fried pakora is cooked well.
Once cool soak  in water.
Add a pinch of asafoetida to the water.
Let soak for 10 - 15 minutes and then lightly squeeze out the water.

Other ingredients
Beaten curd
Sweet tamarind chutney

Garnishings
Red chilly powder
Chaat masala
Black salt
Green chilly milliner
Ginger juilline
Charoli

Serving style
Place the dahi wada's in a flat dish.
Pour salted beaten curd.
Sprinkle dry spices.
Pour tamarind chutney.
Garnish.

Make sure the curd is chilled .


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27

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