Palak Pakora/ Spinach Fritters can be prepared in many ways, this is an easy recipe of preparing Palak Pakoda- finely chopped spinach leaves are mixed in the gram flour batter and deep fried. I have also shared the other way of preparing palak pakora in the recipe of Palak Patta Chaat recipe - in which each spinach leaf is dipped in a spiced gram flour batter and then deep fried. You get a distinct taste of spinach in these fritters. Both the ways are easy, delicious and have unique taste. With this recipe of Palak pakora, you can also checkout Mix Veg Pakora Recipe.
For more Palak/ Spinach recipes, you may checkout Palak Corn Recipe, Palak Chole Recipe, Spinach Masala Puri Recipe, Hara Bhara Kabab Recipe, Palak Parantha Recipe, Palak Rava Idli etc.
Finally, I would like you to checkout my Snacks Recipes Collection and Breakfast Recipes Collection also.
Instructions for how to make crispy Palak Pakora:
- Firstly, rinse the spinach leaves or palak very well in water and finely chop them. Keep it aside. You will need 1.75 to 2 cups of finely chopped spinach leaves.
- Then add 1/4 finely chopped fresh green coriander , 1 finely chopped green chili and 1/2 tsp ginger paste to it.
- Then add ½ tsp Ground Black Pepper, salt to taste, ½ tsp Coriander cumin Powder, ¼ tsp Turmeric Powder/ Haldi, 1 pinch Asafoetida/ Hing and ¼ tsp Carom Seeds/ Ajwain to it.
- Next add 1 cup gram flour or besan to it. Mix all the ingredients very well and set aside for 5 minutes.
- Add water only if required, first mix the ingredients thoroughly and set aside for 5 minutes. I have added only 2 tbsp of water.
- Heat oil in a kadai or pan. When the oil is medium hot, drop spoonful of the pakoda batter in the oil.
- Put as many pakoras in the pan/kadai as possible at a time. Then gently turn over with a slotted spoon and fry the other side.
- Turn over a couple of times and fry all the spinach fritters until they are crisp and golden.
- Remove them with a slotted spoon. Place the palak pakoda on kitchen paper towels to absorb extra oil.
- Finally, sprinkle a pinch of chaat masala over the fritters
- Palak Pakora/ Spinach Fritters are ready to serve. Enjoy them hot with a cup of tea.
1. Firstly, rinse the spinach leaves or palak very well in water and finely chop them. Keep it aside. You will need 1.75 to 2 cups of finely chopped spinach leaves.
2. Then add 1/4 finely chopped fresh green coriander , 1 finely chopped green chili and 1/2 tsp ginger paste to it.
3. Then add ½ tsp Ground Black Pepper, salt to taste, ½ tsp Coriander cumin Powder, ¼ tsp Turmeric Powder/ Haldi, 1 pinch Asafoetida/ Hing and ¼ tsp Carom Seeds/ Ajwain to it. Alternatively, red chili powder or white pepper can be used in place of grounded black pepper.
4. Next add 1 cup gram flour or besan to it.
5. Mix all the ingredients very well and set aside for 5 minutes.
6. Add water only if required, first mix the ingredients thoroughly and set aside for 5 minutes. I have added only 2 tbsp of water. If the batter is still thick only then add some more water.
7. Heat oil in a kadai or pan. When the oil is medium hot, drop spoonful of the pakoda batter in the oil. If the batter sizzles and comes up on the surface quickly and gradually, your oil is hot enough to begin frying.
8. Put as many pakoras in the pan/kadai as possible at a time. Then gently turn over with a slotted spoon and fry the other side.
9. Turn over a couple of times and fry all the spinach fritters until they are crisp and golden.
10. Remove them with a slotted spoon.
11. Place the palak pakoda on kitchen paper towels to absorb extra oil. Likewise fry all the fritters. Finally, sprinkle a pinch of chaat masala over the fritters.
12. Palak Pakora/ Spinach Fritters are ready to serve. Enjoy them hot with a cup of tea.
Tips:
- Wash the spinach leaves very well before chopping them.
- Both fresh and frozen spinach can be used. Even Baby spinach can also be used to make spinach fritters.
- The batter must have a medium consistency. Make sure that you do not end up with a thin or runny or a thick batter. A thin batter will absorb too much oil and results for soggy fritters, and thick batter will make the fritters hard.
- Add water only if required, quantity of water depends on the quality of besan.
- Oil should be heated properly for frying pakoras, so heat the oil well first. Then, fry the pakoras on medium flame.
- Sprinkling of chaat masala over the pakoras is optional but it enhances the flavour of fritters.
- Spinach Fritters/ Palak Pakora tastes great, when served hot with khatti meethi Tamarind Chutney.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, rinse the spinach leaves or palak very well in water and finely chop them. Keep it aside. You will need 1.75 to 2 cups of finely chopped spinach leaves.
2. Then add 1/4 finely chopped fresh green coriander , 1 finely chopped green chili and 1/2 tsp ginger paste to it.
3. Then add ½ tsp Ground Black Pepper, salt to taste, ½ tsp Coriander cumin Powder, ¼ tsp Turmeric Powder/ Haldi, 1 pinch Asafoetida/ Hing and ¼ tsp Carom Seeds/ Ajwain to it. Alternatively, red chili powder or white pepper can be used in place of grounded black pepper.
4. Next add 1 cup gram flour or besan to it.
5. Mix all the ingredients very well and set aside for 5 minutes.
6. Add water only if required, first mix the ingredients thoroughly and set aside for 5 minutes. I have added only 2 tbsp of water. If the batter is still thick only then add some more water.
7. Heat oil in a kadai or pan. When the oil is medium hot, drop spoonful of the pakoda batter in the oil. If the batter sizzles and comes up on the surface quickly and gradually, your oil is hot enough to begin frying.
8. Put as many pakoras in the pan/kadai as possible at a time. Then gently turn over with a slotted spoon and fry the other side.
9. Turn over a couple of times and fry all the spinach fritters until they are crisp and golden.
10. Remove them with a slotted spoon.
11. Place the palak pakoda on kitchen paper towels to absorb extra oil. Likewise fry all the fritters. Finally, sprinkle a pinch of chaat masala over the fritters.
12. Palak Pakora/ Spinach Fritters are ready to serve. Enjoy them hot with a cup of tea.
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