Palak Pakora Recipe, Spinach Fritters, Palak Pakoda. A crispy and easy tea time snack made with spinach leaves in less than 15 minutes.
Palak Pakora is one of my favorite pakoras. When I didn’t know much about cooking after my wedding, I learned this Spinach Pakora and will make it whenever I have guest at home. So far all of my guests have liked it so much. I made this Palak Pakora for my pregnant neighbor last weekend, and thought I should also post it here. This pakora is very easy and simple to make. When you have guest at home, this recipe is like a breeze. Try it out and you would love it.
If you have leftover Palak Pakora, then you might try this chat recipe: Palak Chat Recipe
Palak/Spinach – 15 leaves
Besan Flour/Chick Pea Flour – 1/2 cup
Rice Flour – 1/4 cup
Ajwain or Jeera – 1/2 teaspoon
Red Chilli Powder – 1/2 teaspoon
Black Pepper Powder – 1/2 teaspoon
Cooking Soda – 2 pinches
Asafoetida – 2 pinches
Ghee – 1 teaspoon
Oil – to deep fry
Note. The ingredients shown will vary with the original quantity.
Beginners, you may refer “Bajji,Bonda,Pakora Mix Powder” to make a quick and easy bajji at home.
1. Separate the spinach leaves from the stalk leaving little bit of the stem. Wash the spinach leaves and set aside. In a mixing bowl, add all the ingredients except oil and spinach.
2. Combine all the ingredients well. Add little water and mix well to form a thick batter. Meanwhile, on medium flame, heat oil for deep frying. Now coat each spinach leaf with the batter nicely.
3. Now carefully drop the spinach leaves one by one into the hot oil. Fry both sides until it puffs up and turns crisp and golden.
Now, Palak Pakora is ready! Serve hot with tea.
- Make sure the consistency of the batter is not too thick nor too thin. If the batter is very thick, then the outer part of the plantain bhajji would be cooked while the inner part would remain uncooked.
- Cook the pakoras in medium flame.
- Make sure you don’t add cooking soda more than required, otherwise it will drink too much oil.
- You could add food color only at the time of making bajjis or bondas.