TZUTC: -0800   
   MSGID: 35404.fidonet_cooking@1:105/500 2dc8266c   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Palak Pakoda (Spinach Fritters)   
    Categories: Snack, Pakistani   
         Yield: 6 Servings   
       
         2 c  Besan (chickpea flour)   
         1 c  Water   
     1 3/4    Salt; or to taste   
         2 ts Coriander seeds;   
              - roasted & coarsely ground   
         2 ts Red chile flakes   
       1/4 ts Baking soda   
         1 lb Spinach leaves (450 g);   
              - trimmed & halved   
              Vegetable oil; for frying   
       
     Preparation time: 5 minutes   
     Cooking time: 35 minutes   
        
     Palak pakoda are a crispy and light alternative to the onion and   
     potato variety. They are faster to prepare, and are a sneaky,   
     delicious way to get your leafy greens in during Ramadan.   
        
     Place the besan (chickpea flour) in a large bowl. Add salt, ground   
     coriander seeds, chile flakes and baking soda, and mix until evenly   
     distributed. Gradually pour in the water, mixing the batter as you   
     pour, and whisk well. The batter should not be too thick or thin.   
        
     In a frying pan, skillet or wok, add roughly 1-1/2 to 2" of oil. Heat   
     oil until it is very hot. Drop a small piece of batter into the pan.   
     If it floats up, it's ready.   
        
     Get your frying station ready. Set your spinach leaves in a plate or   
     bowl alongside the pakoda batter. Cover each spinach leaf with the   
     batter, and carefully lower into the pan. Don't overcrowd the pan.   
     Fry each side until it is a deep golden brown, roughly 2 to 3 minutes   
     each side, adjusting heat as necessary. Transfer the pakoda to a   
     plate or bowl lined with a paper towel. Repeat until all the pakode   
     are cooked.   
        
     Serve immediately with a green chutney of your choice.   
        
     Recipe by Maryam Jillani   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 134 206 275   
   SEEN-BY: 229/300 307 317 400 426 428 452 470 664 700 705 266/512 291/111   
   SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26   
   SEEN-BY: 5020/400 5075/35   
   PATH: 105/500 81 229/426