Description
Palak/Spinach Pakoda is a delicious and crispy fritter recipe made using chopped spinach leaves and gram flour batter mixed with spices. It’s crispy from the outside and soft from the inside. Palak pakoda tastes best with green chutney, tamarind chutney, or tomato ketchup, or with a cup of hot tea. Here is how to make it.
Scale
Ingredients
- ½ cup chickpea or gram flour (besan)
- 2 tablespoons rice flour
- 2 cups fresh spinach leaves
- 1 small onion
- 2 medium green chillies
- 1 teaspoon ginger-garlic paste
- ½ teaspoon carom seeds (ajwain)
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- Salt to taste
- A pinch baking soda (optional)
- Oil for deep frying
Instructions
- Wash the spinach leaves a few times in lots of water and drain them in a colander. Remove the thick stems and then finely chop the spinach leaves.
- Now add them to a large mixing bowl.
- Add thinly sliced onions.
- Add ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, carom seeds, and salt to taste.
- Set aside for 3-4 minutes while they start to leave the water.
- Next, add besan (gram flour) and rice flour.
- Add a little bit of water and mix the flour well. Slowly add water to make a thick consistency batter.
- Pour oil in a kadhai or pan and place it over medium heat. Once the oil is hot enough, drop a spoonful of batter using your fingers into the oil.
- Deep fry the few pakoras at a time until they turn pale yellow, and then flip them over.
- Fry the pakoda from all sides till they become crisp and golden brown.
- Then remove them on an absorbent paper to get rid of excess oil.
- Prepare similarly in this way all the pakoras in batches.
- Serve immediately palak pakodas with tomato ketchup or green chutney.
Notes
- Make sure the consistency of the batter should be medium. It should not be thin, runny, or too thick, because the thin batter will absorb too much oil whereas thick batter will make the pakoda doughy.
- Always fry the pakoda on the medium-high flame to get the perfect crispy texture.
- You can replace rice flour with cornflour or semolina (suji), and you can skip it if you don’t have one.
- Ajwain gives pakoda’s a nice taste and also helps indigestion.
- Additionally, you can sprinkle chaat masala over pakodas while serving the fritters.
- Category: Appetizers & snack
- Cuisine: Indian
Keywords: Palak Pakoda Recipe, Easy Spinach Fritters, Crispy Spinach Fritters, Easy Tea-Time Snack Recipes