Palak Pakora is a quick, easy and yummy crispy snack recipe, prepared with spinach leaves, gram flour and few spices. This classic palak pakoda is basically a deep fried spinach fritters, can also be served as a tea-time evening snack. Eating these pakoras during rainy days is wonderful. Here is the recipe with some tips and step by step instructions and pictures.
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.
0 servings
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