Loaded with flavor, these Palak Oats Pakoda, lightly spiced Spinach & Oats fritters made in an æbleskiver pan, are scrumptious and so good for you!
Coming back to real life after a vacation isn’t easy, is it? Even if the vacation is only for one week, it kind of fools your mind into believing life and all its troubles aren’t waiting for you back home!
Most of my Danish project team has been still on vacation this week with only the ones based out of India, China and South America working. It’s been a crazy week juggling people in these time zones to work together and I am already in need of another vacation. Phew!
It has also been raining like crazy all week. Someone please tell me the curse of the Danish summer hasn’t stuck already!! Tell me sunny days will be back again!
Anyway, that incessant rain has put me in the mood for fried snacks and Masala Chai. Back home in India, as soon as it starts raining, the frying pan comes out and a variety of deep-fried snacks are made.
Platters full of piping hot Bhajiya, Vada, Pakoda and Samosa are made and consumed with great gusto. There is something so comforting and familiar about eating these crunchy snacks, while listening to the pitter-patter of the raindrops. Bonus if there’s thunder & lightning, hehe!
If you’ve been reading this blog for a while, you’ll know I am not particularly fond of deep-frying stuff. I try to find a way of baking or shallow-frying the dishes. My æbleskiver pan also often comes to the rescue.
So here is a really healthy snack for those rainy days: Palak Oats Pakoda, lightly spiced fritters made with Spinach, Oats and Chickpea flour. Made in an æbleskiver pan with a few drops of oil, these are scrumptious and so good for you!
Crispy on the outside, soft on the inside with loads of flavor, these are a great way to get kids to enjoy oats and spinach too. Serve them with tomato ketchup or Chutneys and steaming cups of Masala Chai. And watch the slow dance of the raindrops on your window. It is a kind of therapy, really!
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- 1 cup Oats
- 1 cup Chickpea Flour (Besan)
- 2 cups roughly chopped Spinach
- 1 tablespoon Ginger paste
- ¼ teaspoon Carom Seeds (Ajwain)
- 1 teaspoon Red Chilli powder
- 1 Green Chilli, chopped
- ½ tsp Turmeric powder
- 1 medium Red Onion, finely chopped
- ¼ teaspoon Sodium Bicarbonate (Baking Soda)
- Salt to taste
- Few Drops of Cooking Oil (More if you are deep-frying)
- In a large mixing bowl, add the oats and ½ cup water. Mix and leave aside to soak for about 5 minutes.
- Next add the chopped spinach, chickpea flour, ginger paste, carom seeds, red chilli powder, chopped green chilli, turmeric powder, chopped onion and salt to taste.
- Mix well and add water a little at a time till you have a thick batter.
- Heat the æbleskiver pan and a few drops of cooking oil in each cavity.
- When the pan is ready, add the baking soda to the batter and mix well.
- Drop heaped teaspoonfuls of batter into the oil and fry on medium heat, turning over in between, till cooked through and golden brown.
- Remove to a plate and serve hot with tomato ketchup or your favorite chutneys.
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Sharing this deliciousness at Angie’s Fiesta Friday with this week’s co-hosts Judi @ cookingwithauntjuju and Petra @ Food Eat Love and at Saucy Saturdays with Dini, Jennifer, Swayam and Christine.