Palak Pakoda Recipe | Spinach Pakora
Palak pakoras are crispy deep fried fritters made from a batter of spinach leaves, onions and besan mixed with spices.
Recipe Info
Ingredients For Palak Pakoda Recipe | Spinach Pakora
- 1/2 Cup Besan (Gram Flour)
- 2 Tablespoon Rice Flour
- 2 Cups Spinach Leaves (Palak)
- 1 Small Onion
- 1 Teaspoon Ginger-Garlic Paste
- 1 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/2 Teaspoon Ajwain (Carom Seeds)
- 1 Teaspoon Salt, or to taste
- Oil for frying
Step By Step Instructions for Palak Pakoda Recipe | Spinach Pakora
- 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 (ajwain) and salt to taste.1 Teaspoon Ginger-Garlic Paste, 1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Ajwain (Carom Seeds)
- Mix and let the vegetables rest for 3-4 minutes while they start to leave water. Then add besan (chickpea flour) and rice flour.1/2 Cup Besan (Gram Flour), 2 Tablespoon 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.
