Palak Pakoda are delicious Indian spinach fritters made with a deep fried batter of fresh spinach leaves, onions and besan (gram flour) mixed with spices.
Pakoda is a spiced fritter from the Indian subcontinent. It is popular as a snack on its own or to accompany evening tea. They are also served in parties or as a light snack at wedding ceremonies in India.
Pakora are quite popular as a quick snack at home, in restaurants as well as a street food especially in North India. Some common varieties of pakora use potato, spinach, onion, paneer and cauliflower.
Spinach pakora is one of the ideal monsoon snack to enjoy with family. It evokes memories of enjoying it’s delicious taste with a cup of hot tea, while enjoying the downpour of rain from our home balcony.
To make palak pakoda at home, follow the detailed step by step recipe with photos posted below.
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Nutrition (per serving)
Ingredients For Palak Pakoda Recipe
- 1/2 Cup Besan (Chickpea Flour)
- 2 Tablespoon Rice Flour
- 2 Cups Spinach
- 1 Small Onion
- 1 Teaspoon Ginger-Garlic Paste
- 1 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Coriander Powder
- 1/2 Teaspoon Ajwain (Carom Seeds)
- 1 Teaspoon Salt, or to taste
- Oil for frying
Step By Step Instructions With Photos for Palak Pakoda Recipe
Wash the spinach leaves and remove the thick stems. Finely chop the leaves and add them in a large mixing bowl.
Thinly slice the onions and add them to the bowl with spinach.
Add ginger garlic paste, red chilli powder, turmeric powder, coriander powder, carom seeds and salt to taste.
Mix and let the vegetables rest for 3-4 minutes while they start to leave water. Then add besan (chickpea flour) and rice flour.
Sprinkle a little bit of water and mix the flour with the vegetables. Keep adding water slowly to make a batter of thick consistency.
Heat oil in a kadai or pan over medium heat. When oil hot, drop spoonfuls of batter in the oil. Fry the pakoras till pale yellow, then flip them over.
Cook both sides of the pakoda till they are crispy and golden brown. Then drain the oil and remove the pakoras. Make all the pakoras this way in batches.
Palak Pakodas are ready. Serve them hot with tomato ketchup or green chutney.
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