Ingredients:

• 2 bunch palak ( spinach)

• 200 gms paneer cubes ( fresh or frozen)

• 1 big onion cut into slices

• 2 green chillies

• 4-5 garlic pods

• 1/4 cup roughly chopped coriander leaves

• 1/2 tbsp whole peppers

• 1 tbsp coriander seeds

• 1/2 tbsp jeera ( cumin seeds )

• 1/2 tbsp sauf ( fennel seeds )

• 1/2 tsp turmeric powder

• 1 tsp chilli powder

• 1/4 tsp ajwain ( carom seeds )

• 2 cups besan ( gram flour )

• salt as per taste

• 1/4 tsp soda bi carb

• 1/4 tsp hing ( asefodita)

• 1/4 cup curds ( yogurt )

• 1 tbsp hot oil

• oil for frying

Method:

1. Dry roast the whole peppers, coriander seeds , sauf and jeera on low flame till slightly brown in colour . Allow it to cool then in a grinder jar grind the spices coarsely. Keep aside for future use.

2. Cut the garlic and chillies into big pieces and roughly crush them with a pestle.

3. If using frozen paneer remove and keep it at room temperature for 1-2 hours.

4. Pluck the stems of the palak leaves, wash and let it dry. Then chop it roughly,

5. In a bowl add the besan and all the dry spices, grinded masala, soda bi crab and curds. Mix it well then add little water at a time to make a semi thick batter. Allow it to rest for 5 minutes.

6. Add the chopped onions, coriander leaves, garlic & chilli paste, chopped palak, hot oil in the besan batter and mix well. Lastly add the paneer cubes and lightly mix the batter.

7. Add the salt in the batter just before frying the pakoras.

8. Heat oil in a kadai and drop small size pakoras of the palak and paneer batter. Fry on medium flame till golden brown on both sides.

9. Repeat the process till all the batter is used up.

10. Remove in a serving dish and serve with green chutney and ketchup.

Enjoy !!!