1.Rinse the palak (spinach) leaves ,drain the excess water & finely chop it.
2.In a bowl add the finely chopped palak leaves, , ginger garlic paste and green
chili.
3.Add all the spices one by one.
4.Next add sorghum flour, gram flour and salt as per taste.
5.Mix all the ingredients very well .
6.Add water as required to make a medium consistency batter.
7.Heat oil in a kadhai. When the oil is medium hot, drop spoonful of the pakoda
batter in the oil.
8.Fry all the pakoda until they are crisp and golden, remove and drain them on
kitchen paper/towels to remove extra oil.
9.Serve hot with sauce or chatney .
Special Programme for Promotion of Millets in Odisha
Department of Agriculture and Food Production(Govt. of Odisha) and WASSAN
