Its not raining in Mumbai but we still want to enjoy our pakodas this season. SO here is a twist with Beer Batter
1 Onion - Sliced long
10 Spinach Leaves
2 tsp Mustard oil from any pickle you have.
5 tbsp besan
Sugar as per taste
1 tsp tumeric powder
1 tsp red chill powder
1/2 Pint of Beer ( I used Peroni as my husband works for the company, u can choose any)
Water half tea cup
Oil for deep frying
- Mix together all ingredients except beer and water, in a bowl.
- First add 1/2 pint of beer, for that fluffy consistency. In case mixture looks a little dry, then keep adding water till right consistency for binding together spinach and onion is reached.
- Deep Fry in a pan. Not more than 4 at a time so that you get crunchy texture (oil temperature drops when you place lot of them together).
- Enjoy your pakoda with beer or tea :)