Palak Pakora Recipe | Spinach Fritters

    palak pakora

    Palak Pakora Recipe | Spinach Fritters

    Palak pakora is crispy and mouth-watering pakora. You must have made mix veg pakora, aloo pakora, onion pakora or any vegetable pakora but this recipe of palak pakora will make you drool for sure! It is so easy to make with spinach, chickpea flour and few more spices.

    When spinach leaves coated with chickpea flour batter is deep fried then its make an amazing snack especially during rainy days. Serve it to your friends and family along with any chutney. They will ask for more and more! So, try out making palak pakoda with these easy to follow step-by-step instructions. Enjoy!

    Directions

    Getting ready:

    Pluck the spinach leaves and discard its stalk. Wash the leaves thoroughly with water. Drain out excess water from it. Allow the spinach leaves to dry out completely. After that, keep 7-8 spinach leaves aside as it is and finely chop the remaining leaves. Place both of them in separate bowls.

    palak pakoraMaking:

    Add water in small portions in chickpea flour and prepare a smooth batter. Add rice flour as well. Keep whisking until all the lumps dissolves completely. Prepare a batter required for making pakoras. ½ cup of water is used to prepare a batter of this much quantity of flour.

    palak pakora

    After that, add salt, red chilly powder, chopped green chilly and crush the carom seeds between palms and add it to the batter. Mix all the ingredients really well. Whisk the batter for about 3-4 minutes. Keep the batter aside for 10 minutes to set.

    palak pakora

    Place a wok on flame and pour enough oil to deep fry the pakoras. Oil should be very hot to fry them. Batter has now fermented. Again whisk the batter for 3-4 minutes. Batter is now ready.

    palak pakora

    To make whole spinach leaves pakoras, dip a spinach leaf into the batter. Apply the batter on it nicely. Slide it into the hot oil. Place as many pakoras as possible into the wok.

    palak pakora

    Once the pakoras get fried from beneath, flip their sides. Keep flipping the sides and fry the pakoras until they become golden brown in colour.

    palak pakore

    When the pakoras are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on the kitchen paper towel. Similarly, fry the rest of the spinach leaves.

    palak pakore

    To make chopped spinach pakoras, add the chopped spinach leaves into the batter. Mix it really well. Pinch some batter and give it a round or long shape. Drop it into the hot oil. Place as many pakoras as possible into the wok.

    palak pakore

    Once the pakoras get fried from beneath, flip their sides. Keep flipping the sides and fry the pakoras until they become golden brown in colour.

    palak pakore

    When the pakoras are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on the kitchen paper towel. Similarly, fry the rest of the spinach pakoras. Both kind of spinach pakoras are now ready to serve.

    palak pakoreServing:

    Serve these crispy and mouth-drooling spinach pakoras steaming hot with a side assortment of green coriander chutney, tomato sauce or any chutney you like. Enjoy!

    Suggestions

    • Rice flour is added to make the pakoras crispy.
    • Whisk the batter really well for 3-4 minutes to make nice and crisp pakoras. Keep the batter aside for 10 minutes to ferment.
    • Oil should be very hot for frying the pakoras. If the oil is not hot enough then the pakoras will absorb too much of oil.
    Palak Pakora Recipe | Spinach Fritters palak pakora
    Author: 
    Recipe type: Snacks
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Spinach leaves – 20-25
    • Chickpea flour – 1 cup
    • Rice flour – 2 tbsp
    • Green chilly – 1 (finely chopped)
    • Carom seeds – less than ¼ tsp
    • Salt – ¼ tsp or to taste
    • Red chilly powder – less than ¼ tsp
    • Oil – for frying pakodas
    Instructions
    1. Keep 7-8 spinach leaves aside as it is and finely chop the remaining leaves.
    2. Add chickpea flour, rice flour, salt, red chilly powder, chopped green chilly, crushed carom seeds and water and prepare a smooth batter.
    3. Dip a spinach leaf into the batter. Slide it into the hot oil.
    4. Fry the pakoras until they become golden brown in colour.
    5. When the pakoras are fried aptly, transfer them on the kitchen paper towel.
    6. Add the chopped spinach leaves into the batter. Mix it really well. Pinch some batter and drop it into the hot oil.
    7. Similarly, fry the pakoras until they become golden brown in colour and drain out them.
    8. Serve these crispy and mouth-drooling spinach pakoras steaming hot with a side assortment of green coriander chutney, tomato sauce or any chutney you like. Enjoy!

     

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