Palak ki Pakodi, Til ki Chutney

It has been raining since a few days here, and I was craving for some snacks. Palak Pakodi with Til ki Chutney is what I prepared today and we enjoyed it الحمد لله along with chai.

Palak ki Pakodi – Spinack Fritters

Ingredients:

Spinach – 100 gms

Palak – Spinach

For the batter:-

Gram flour/Besan – 1 cup
Cool fresh water – 1 cup
Red Chilli powder – 1 tsp
Salt – 1 tsp
Turmeric – 1/4 tsp
Ginger garlic paste – 1 tsp

Palak ki Pakodi – Spinack Fritters

Method:

1. Heat oil in a kadai to deep fry the fritters.
2. In a bowl, prepare the batter. Mix all the ingredients under the heading for the batter until the batter is smooth. Keep aside.

Spinach strips in batter

3. Wash and pat dry the spinach thoroughly. Discard stems and pile the spinach one above the other. Cut into strips and add it to the batter. Using a fork mix well and gently lift a small amount in the fork and drop it into the hot oil in the kadai. Deep fry on both sides until golden brown in color, around 3-5 minutes.
4. Remove the fritters into a large wire mesh strainer for the excess oil to drip off.

Til ki Chutney – Sesame seed Chutney

Ingredients:

Sesame seeds/Til – 1/2 cup
Small green chillies – 5, stems discarded, roughly chopped
Tamarind concentrate – 2 tbsp
Fresh Chopped Cilantro/Kothmir – 1 tbsp
Fresh Mint leaves/Pudina – 6 leaves
Garlic cloves – 2
Salt – to taste
Fresh cool water – 3/4 cup

Til ki Chutney – Sesame seed Chutney

Method:

1. In a pan at medium high heat, dry roast the sesame seeds until lightly golden brown in color. Remove the pan from heat and keep aside to cool.

Dry roasted Sesame seeds

2. Once the sesame seeds are completely cooled, add the rest of the ingredients and grind in a blender until smooth. Add more water if you need. Adjust salt to taste.
3. Prepare baghaar/tempering in a pan- pour 1 tbsp oil in a frying pan at medium hight heat. Add 1 tsp cumin seeds, 2 dry red chillies, and a few curry leaves. As they crackle, remove from heat and mix into the chutney. Serve.

Dip the Spinach fritters into the chutney and enjoy as a snack.

I also prepare this snack along with the chutney quite usually in Ramadan at Iftaar. This is my entry to the ‘Hyderabadi Ramadan Food Festival ’09’ that I am hosting on my blog.
Do send me your entries as soon as possible before Ramadan starts. The deadline is 20th August ‘09.

Luv,
Mona

12 thoughts on “Palak ki Pakodi, Til ki Chutney

  1. Hi Mona,
    I made the chutney now, and mine is green in color not orange and golden like yours, and I roasted the til too. Is it okay?

    Sana, perhaps you added a bit more cilantro and mint than what I have recommended. It does not matter as long as it tastes good.

  2. Assalamualaikum wa rehmatullahi wa barkatuhu Mona…

    Your blog made me soooooooo happy today alhamdulillah. I recently got married and while I do call up my mom to get recipes, I usually prefer going to your blog as I get a good idea of the measurements and can easily refer to the recipe whenever I want. The thing is I usually manage to make something tasty but it doesn’t taste the way my mom makes it (I make some of my own modifications)… but today I followed your til ki chutney to the T and alhamdulillah, it came out perfect. Finished quite a bit just licking my fingers 🙂

    I love you for the sake of Allah 🙂 May Allah bless you and your family and aapke poore jaiez duaon ko poora kare 🙂 Ameen.

  3. hey …great recipe… til chutney sounds interesting. Palak pakodi is very new to me.. shall defenitely try. I already tried ur bagara baingan … it was yummy.

  4. JazakAllah Khair for posting the til chutney recipe. My mom used to make it…..unfortunately for me, she is the kind of person who does not give proper measurements for recipes and thus the recipes never turn out the way she makes them.
    I’ll try out this recipe with khichdi…..that’s my favorite combo 🙂

    Waiyyakum Nabeela, Til ki Chutney is my favorite accompaniment too along with Khichdi. My mom also lives on ‘andaza’ while cooking with measurements such as ‘ek mutti’ etc.
    Do try out the chutney and I hope you will enjoy it just as we all did inshallah. ~Mona

  5. Wow.. mona i too make the same way but never tried this chutney. always serve palak pakodi with tomato sauce or mango pickle.. will try this chutney next time..

  6. Nice photos and a nice recipe..
    I used to get something like this in my office cafetaria counter, but with onions..
    Your looks very yummy..
    I have never heard of til chutney, will try sometime..bookmarking it.

  7. assk mona
    pakori looks yummy and is also healthy to eat spinach.

    i do the same way except i use baby spinach usually i buy from sams club and dip each sp leaf in batter and fry.makes it very crunchy . best for iftar parties.

    i will try ur method to cut sp leaf and fry next time.

    my MIL recently made kaju and pyas combo pakodi and it was very yummy. i shall email the recipe soon inshlh.

    the idea of serving pakodi with til chutney is intresting, looks new and good idea to me .

    i was wondering if u can post recipes for ramadan festival 1 week before ramazan starts.
    this gives more time to understand recipes , otherwise maybe after fasting u maybe nervous to eat a new recipe.
    just my opinion.

    thx
    rizruby

    Rizruby, I too dip whole baby spinach in the batter and deep fry them sometimes. Kaju and pyaz pakodi sounds interesting.
    I usually enjoy Till ki Chutney along with Khichdi, but it is a good accompaniment as a dip for pakodi’s and bhajiyas.
    As I have already announced the deadline and date of post of the roundup of the recipes for the event, I will not be able to change it now. Inshallah I will post the round-up in the first week of Ramadan this year. Maybe next year if I plan to host this event again, I will announce the event and post the round up before Ramadan starts inshallah. ~Mona

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