Spinach - Carrot Pakodas

Spinach Carrot Pakodas are my entry to Coffee's ' Monthly Blog Patrolling '. This recipe is an adapted version of Asha's Spinach Pakodas. I have been postponing making these pakodas from a long time. I thought coffee'e event is a right occassion to try them and we had these yummy pakodas yesterday. Thank you Asha for the recipe and thank you Coffee for a wonderful concept.

Ingredients:
Gram flour / Besan - 1 cup
Rice flour - 1 tbsp
Chopped fresh spinach - 1 cup
One big carrot grated
One big onion thinly sliced
Few sprigs of finely chopped cilantro
Few curry leaves finely chopped
One inch ginger finely grated
Chillie powder - 1 tsp
Salt - 3/4 tsp
Oil - to deep fry pakodas

Method:
If using frozen spinach, thaw it and use.
Mix all the ingredients without adding water into a thick batter.
Heat enough oil in a wok. To know if the oil is ready, just drop a little ball of batter into the oil. If the oil is hot enough, the ball will come sizzling to the surface of the oil. Drop small rounds of batter into the oil. (Don't try to shape it into a perfect circle since pakodas are irregular in shape. Today, I followed Asha's method and dropped the batter using a fork. That was so convenient. Thanks Asha for the tip). Fry them to golden brown on low - medium heat. Remove them and drain on paper towels.
Serve crunchy spinach carrot pakodas hot.

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