Palak Pakoda is a quick and easy snack where fresh green spinach leaves are coated with spiced chick pea flour and fried golden brown. Crispy Spinach Fritters are a great tea-time snack to munch with hot chai.
Pakora with spinach leaves is a great way to sneak the in the healthy greens. Crispy vegetable fritters packed with the goodness of spinach and served with a dab of tomato ketchup is just irresistible!
Spinach is loaded with nutrients and it’s low in calories. Spinach, a nutritional powerhouse, improves blood-glucose levels, lowers blood pressure, improves bone health and has anti-cancer properties.
Crispy Palak Pakoda Recipe:
Palak Pakoda is an easy Indian pakora recipe where spinach leaves are dipped in gram flour batter and deep-fried to crisp brown. A nice and crunchy snack recipe, enjoy Palak Pakora with a hot cup of tea.
How to make palak pakoda:
1. To make delicious Spinach Fritters, wash and clean the spinach. Discard the stem and retain just the spinach leaves. Roughly chop the palak leaves.
2. In a large bowl mix chick pea flour, rice flour, ajwain, hing, turmeric, salt, crushed coriander seeds and about a teaspoon of hot oil.
3. Blend into a thick batter, adding a little water at a time.
4. Add spinach leaves to this mixture and combine well.
4. Heat oil in a kadai/deep frying pan. Add one tablespoon full of the spiced-spinach mixture into the hot oil. Don’t put too many at a time – about 3-4 tablespoons for each batch will do.
5. Fry the spinach leaf pakoras until they turn golden brown on both sides.
5. Drain and remove the batter-fried spinach pakodas onto a paper towel.
6. Serve crispy Palak Pakoda hot with tomato ketchup or mint-coriander chutney.
If you are looking for more recipes of pakora, do try out Cabbage Pakoda.
Spinach Pakora Fritters details:
- Spinach - 250 grams
- Oil for deep frying
- Chickpea flour Besan – ½ cup
- Rice flour – ¼ cup
- Salt to taste
- Turmeric – ¼ tsp
- Carom seeds Ajwain – ½ tsp
- Asafoetida - a pinch
- Coriander seeds crushed - ½ tsp
- Hot oil - 1 tsp
- Water as required
Wash the spinach leaves thoroughly. Chop the palak leaves and keep aside.
Mix all the ingredients listed under Pakora batter to a smooth, semi-thick consistency.
Add the spinach leaves to the batter and mix well.
Heat oil for deep-frying. Take spoonfuls of the pakora batter and gently drop into the hot oil.
Fry till the Palak Fritters turn golden brown in color.
Remove Spinach Pakodas and place on a paper towel.
Enjoy hot Spinach Fritters with tomato ketchup and a steaming mug of tea.