Print
Palak pakora or palak pakoda is an easy evening snack, perfect for tea time. I think there is another version of palak pakora of mixing the spinach leaves with the batter, but I have had this way in a restaurant once and even my MIL makes this when she makes south Indian version with vegetables.(bajji). If you have ready made bajji mix, then this can be made more easily in a jiffy😊. Hang on with this simple snack as of now, I promise to bring you interesting recipe coming up next😉.
Palak Pakora/ Pakoda recipe
Recipe Cuisine: Indian | Recipe Category: Snacks
Prep Time: 5 mins | Cook time: 10 mins | Serves: 2
Prep Time: 5 mins | Cook time: 10 mins | Serves: 2
Ingredients
Palak/ Indian spinach - 10 leaves
Besan/ chick pea flour - 1/2 cup
Rice flour - 1/4 cup
Ajwain or jeera - 1/2 tsp
Black pepper powder - 3/4 tsp
Cooking soda/ Sodium bi carb - 2 pinches
Asafoetida - 2 pinches
Ghee - 1 tsp
Oil - as need for deep frying
Besan/ chick pea flour - 1/2 cup
Rice flour - 1/4 cup
Ajwain or jeera - 1/2 tsp
Black pepper powder - 3/4 tsp
Cooking soda/ Sodium bi carb - 2 pinches
Asafoetida - 2 pinches
Ghee - 1 tsp
Oil - as need for deep frying
Method
- Separate the leaves from the stalk leaving little bit as shown in the picture. Wash and set aside. Place all the ingredients other than oil & palak , in a mixing bowl.
- Add water little by little and mix to a thick batter. It should be thick but loose enough to coat the leaves.
- Heat kadai/frying pan with enough oil. When its hot enough (if you drop a drop of batter in oil, it should rise immediately). Dip the leaves one by one and carefully drop in oil. You can fry 2-3 at a time depending on how much oil you use for the frying. Fry both sides until it puffs up and turns crisp and golden.
Notes
- You can replace black pepper powder with red chilli powder too. But I love the flavour it lends to the pakoras.
- You can use any spinach that are big enough for this pakoras.
- Too much water or too much cooking soda will make the pakoras oily.
Drain over paper towels to remove excess oil and serve hot with green chutney as side along with hot tea! Consume hot.
COLLECTIONS
That's delicious....
ReplyDeleteit looks so crispy and yummy...perfect for evening snacks..
ReplyDeleteSunandas Kitchen
Yummy pakoras :)
ReplyDeleteHad at a friends place once..loved it..looks crispy..
ReplyDeleteNever heard about this, quite interesting. Looks very tempting.
ReplyDeleteWow thats my fav and you have done it so well.. looks super crispy and nice clicks :) Feel like munching on them now!!
ReplyDeletethis is another interesting idea Raks ! i generally chop the leaves and make it ! this is too good !
ReplyDeleteI too make this..but chop it. Your's is looking so tempting...
ReplyDeleteSaw this recipe once in magazine.... you made it so delicious Raji...nic clicks too
ReplyDeleteCan have a plate full of these beauties,sooo irresistible.
ReplyDeleteinteresting recipe..tempting
ReplyDeletelove that shapes :-) perfect timing for a pakoda
ReplyDeletethis version is more crisp than the other versions. love both the version.
ReplyDeleteNice idea...Looks tasty
ReplyDeleteIt's nice
ReplyDeletelooks crispy...tempting clicks
ReplyDeleteReally tempting, we have the weather or these!
ReplyDeleteaddictive way to gorge on Palak.
ReplyDeleteyummy one...the idea of adding the whole leaf is nice...
ReplyDeletehealthy and crispy pakoda's :)
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI find the dish amazing, I’ll definitely try it. Pakoda has alwaya been my favorite, thanks for the gr8 recipe and tips.
ReplyDeleteI was bored with eating ordinary food, I think you all must have (been in/are in) the same phase, so this is definitely for you an exotic Indian recipe with gr8 sections filled with delicious recipes.
http://www.doublehorserecipe.com/
Looks very appetizing, sounds new and interesting to me!
ReplyDeleteit's my favorite monsoon recipe.
ReplyDeleteyummy.....