Palak kay Pakoray ( Spinach Fritters)

Ramadan is the 9th month of the Islamic calendar that takes place every year. During this month, Muslims around the world fast from dawn to sunset. They wake up early, before the sunrise to have their meal ( called Suhur, Sehri in Urdu ). It consists of the same meal eaten everyday like meat curries, kababs, vegetables dishes or omelet with paratha / chapati; followed by tea to end the meal. After Sehri, morning prayers are offered and the holy Quran is read. Then starts the routine life, time to go for work or study.

When the sun sets, the fast ends. At fast-breaking meal ( known as Iftar ), Muslims break their fast together with their family. In Pakistan, Muslims break their fasts with dates, tea/ drinks, snacks ( samosas or pakoras ) & chaats or dahi bhalay. Then evening prayers are offered & after this, the main meal is served.

For my family, Iftar is not complete without pakoras. It is the most popular Iftar item among Pakistanis. Who doesn't like crispy and crunchy pakoras. Serve them as snacks or appetizers. It is made by adding spinach, onion & potato in a batter of gram flour and then deep-frying them. Although the word deep fried does not sound healthy, but at least the addition of Spinach makes them  healthy. Few dates, a glass of Sharbat Rooh Afza & these delicious pakoras ... that's what I like to have at Iftar :)

Palak kay Pakoray ( Spinach Fritters)
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* Prep. Time : 15 minutes

* Cook Time : 15 minutes

* Serves : 4

Ingredients :

( A ) :

• 1 cup gram flour ( besan ), sifted
• 3/4 to 1 tsp. salt
• 1 tsp. red chilli powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. carom seeds ( ajwain )
• 1/4 tsp. baking soda
• Pinch of nigella seeds ( kalonji )
• 1 tbsp. coriander seeds
• 1 tbsp. dried pomegranate seeds ( Anardana )

( B) :

• 1 to 1 1/2 cup spinach, chopped
• 1 medium onion, sliced
• 1 medium potato, peeled & cut into small cubes
• Oil, for deep frying

Method :

• Mix all the ingredients of ( A ) in a large bowl.
• Add enough water to form a thick paste.
• Whisk well for few minutes to make the batter light.
• Keep aside & prepare the vegetables.
• Rinse the spinach thoroughly, then chop it finely. 
• Slice the onion thinly & cut the potato in small cubes.
• Mix the vegetables in the batter just before frying.
• Heat oil for deep frying.
• Drop tablespoonfuls of mixture in hot oil.
• Fry on medium heat till it becomes golden brown on all sides.
• Serve immediately with mint & tamarind chutney or ketchup.

Sending this to these events :
1).  Announcing Cooking Concepts # 2 -- Appetizers by SravsCulinaryConcepts 

2). Serve It - Fried , started by Krithi & hosted this month by Denny

along with these recipes { Crispy Potato Sticks , Fried Doughnuts ( Cake Doughnuts ) ~ No yeast , Gateau Gingli Rier / Sesame Seeds Balls , Sev ( Fried Gram - flour Noodles )  }

3). Kid’s Delight – Crunchy snacks, hosted this month by Gayathri ,an event by Srivalli along with these recipes { Crispy Potato Sticks , Sev ( Fried Gram - flour Noodles ) }

4).  IFTAR NIGHTS  at Jabeen's Corner

5).  Joy From Fasting To Feasting -IV at Yummy Food

6). My Legume Love Affair-38, an event created by Susan of The Well-Seasoned Cook and this month hosted by Preeti of  Relishing Recipes

7). Seasonal Indulgence series – Monsoon medley

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Thank you for stopping by. Hope you enjoy the recipe!!!