Palak Pakoda Recipe (Spinach Pakoda)
Palak Pakoda, also known as Spinach Pakora, is a popular Indian snack featuring crispy, deep-fried spinach fritters. These pakoras are made by coating fresh spinach leaves in a spiced gram flour batter and frying them until golden brown.
- DIFFICULTY: EASY
- 25 MINS
Ingredients
- 1 cup gram flour (besan)
- 2 tablespoons rice flour (for extra crispiness)
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon carom seeds (ajwain)
- A pinch of baking soda (optional)
- Salt to taste
- Water, as needed to make a smooth batter
- Fresh spinach leaves (palak), washed and patted dry
- Oil, for deep frying
Method
Prepare the Batter:
- In a mixing bowl, combine gram flour, rice flour, red chili powder, turmeric powder, carom seeds, baking soda (if using), and salt.
- Gradually add water to the dry ingredients, whisking continuously to form a smooth, lump-free batter with a consistency that coats the back of a spoon.
Heat the Oil:
- In a deep frying pan, heat oil over medium heat. To check if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is at the correct temperature.
Coat and Fry the Spinach Leaves:
- Dip each spinach leaf into the batter, ensuring it is fully coated.
- Gently slide the coated leaf into the hot oil.
- Fry a few leaves at a time, avoiding overcrowding the pan.
- Fry until the pakoras are golden brown and crisp on both sides, turning occasionally for even cooking.
- Use a slotted spoon to remove the pakoras and drain excess oil on paper towels.
Serving Suggestions
Serve the Palak Pakoras hot with mint chutney or tamarind chutney. They pair well with a cup of masala chai, making them an ideal choice for an evening snack or appetizer.
Pro Tips
- Ensure the spinach leaves are completely dry before dipping them into the batter to prevent oil splatters.
- Fry the pakoras on medium heat to achieve a crispy texture without burning.
- For added flavor, consider mixing finely chopped onions or green chilies into the batter.
