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 full of 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.
- To make palak pakodas, firstly wash the spinach leaves well. Then pick just the spinach leaves, discarding the stem. Pat the leaves dry.
- Next take besan, rice flour, asafoetida, carom seeds, turmeric, salt and coarsely crushed coriander seeds in a large mixing bowl. Mix in 1tsp of hot oil.
- Pour water a little at a time and blend the ingredients into a thick batter with a whisk.
- Now drop in the spinach leaves into the batter and coat well.
- Heat oil for deep frying in a kadai. Once the oil gets hot, drop a tablespoonful of the batter-coated spinach mixture into the oil. Don’t crowd the kadai – fry the palak fritters in small batches.
- Fry the palak pakodis over medium-high heat till they turn a crisp brown on both the sides.
- Remove the fried palak pakodas with a slotted spoon.
- Serve Palak Pakoda with ketchup or green chutney.
If you are searching for more fritters recipes, then do try out Bokful fritters
Spinach Fritters Recipe Details below:
Palak Pakora Recipe
Ingredients
- Spinach - 250 grams
- Chick pea 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
- Oil for deep frying
- Water as required
Instructions
- 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.
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