Flavour Diary: Oats Spinach Pakoda

Pakoda's are one of the street foods from India and these are deep fried fritters usually enjoyed during cool,rainy day or at teatime. Pakoda are made with one or more veggies (Onion,Spinach, Eggplant, Potato, Beetroot Pakoda, chillies and so on) and occasionally made with chicken, fish and bread.
I love oats in any form and today i am using Oats in pakoda. Oats gives an extra crunchiness to pakoda and making pakoda's bit of healthier version.I love crunchy texture of pakoda so added less water and flour(if you like the soft pakoda's then add little bit more water and flour to the quantities given).
Oats Spinach Pakoda is an adopted recipe as part of #InterblogChallenge theme of #foodiemonday from my very good friend Rupal. This Inter blog Challenge is trying out friends recipe from their blog, but who will choose whose was a big question as everyone was excited to do this challenge and finally we went with a way of selecting numbers which was created by Krithika one among the talented blogger. I was happy to get Rupal, rather to say i would be happy to do others too. Rupal has done very nice fusion recipes on her blog called goodfoodgoodmoodbyrupal. I loved her Oats Spinach Pakode , Puri-Bhaji Spring Rolls, Dhokla Samosa and many more, but i have chosen a rather easy recipe because of time constraint, and it was loved by my love and elder princess.

You may also like to check other Indian Appetizers
Savoury Bites
Beetroot Pakoda
Hyderabadi Dahi Vada
Lauki Ki Puri

Kala Chana Sundal / Black chickpea Sundal
Chegodilu(Chekodi)
Poha Chivda

Gobi Manchuria

Vegetable Spring Roll

Level: Easy
Total time: 45 mins

Serves: 4
Cup: 250ml

Ingredients

1 cup Oats
2 tablespoon Semolina (Suji/Rawa)
1 cup Besan(Gram flour)
2 cups roughly chopped Spinach
1 tablespoon Ginger Garlic paste
1 teaspoon Red Chilli powder(to taste)
1/2 teaspoon Turmeric powder
1 tablespoon lime Juice
1 teaspoon black Pepper powder
1 teaspoon Taco seasoning powder(optional)
1 cup finely chopped Onions
Salt to taste
1 teaspoon Baking soda
Water to make Pakoda batter.
Oil to deep fry.

For Sprinkle Masala:
1 tsp chaat masala
1 tsp taco seasoning powder

Directions
Take a big mixing bowl.Add oats and 1 cup of water, mix and rest for about 5-8 minutes.
Add semolina, chopped spinach, ginger garlic paste, red chilli powder, turmeric powder, Lemon Juice, black pepper powder, taco seasoning, chopped onions, baking soda and salt. Mix all together.
Add water to make pakoda batter and mix until well combined.
Heat the oil in frying pan. Drop the batter with spoon/ hand in oil and fry the pakoda on medium heat until they turn Golden color. Place them on a paper towel.
Sprinkle some mixture of chaat masala and taco seasoning on them.Serve Oat-Spinach Pakoda with garlic chutney or yogurt or ketchup.

Tips
If you like soft pakoda's then your batter should be bit runny and thick so add water and flour accordingly and fry as directed below

Drop the batter and fry the pakoda in hot oil till half fry.Place them on a paper towel and let them cool down.

Heat the oil again and place all pakoda in to hot oil and fry them again till they are golden brown in color.