Description
Palak Pakoda is a crispy, flavorful Indian snack made from fresh spinach leaves mixed with a blend of spices and chickpea flour, deep-fried to golden perfection. This savory pakoda is a perfect teatime treat or appetizer, offering a delightful crunch with the health benefits of spinach and aromatic spices.
Ingredients
Scale
Vegetables and Herbs
- 1 bunch palak / spinach
- 1 onion, sliced
- 2 green chillies, finely chopped
- Few curry leaves, chopped
- 2 tbsp coriander leaves, chopped
Spices and Flavorings
- 1 tsp ginger garlic paste
- ¼ tsp ajwain (carom seeds)
- ½ tsp turmeric powder
- ½ tsp chilli powder
- ½ tsp cumin powder
- Pinch of hing (asafoetida)
Flours and Others
- 1 cup besan / gram flour
- 2 tbsp rice flour
- ½ tsp salt
- Oil for frying
Instructions
- Prepare the Palak and Ingredients: Rinse the palak leaves thoroughly and drain them well. Slice the onion thinly, finely chop the green chillies, curry leaves, and coriander. Gather all spices and flour ingredients so they are ready for use.
- Mix the Vegetables and Spices: In a wide plate, combine the rinsed palak, sliced onion, chopped chillies, curry leaves, coriander, ginger garlic paste, ajwain, turmeric, chilli powder, cumin powder, and a pinch of hing. Mix all ingredients thoroughly to evenly distribute the spices and herbs.
- Add Flours and Salt: Add the besan (gram flour), rice flour, and salt to the vegetable and spice mixture. Begin to mix the ingredients together without adding any extra water.
- Form the Batter: Squeeze and mix the mixture gently; the natural moisture from the palak is usually sufficient to form a thick batter. If the batter feels too loose, add a little more besan to achieve a consistency that can hold shape when dropped into oil.
- Heat the Oil: Pour oil into a frying pan and heat it on medium flame until hot enough for deep frying (around 350°F or 175°C). Test the oil by dropping a small amount of batter; it should bubble and rise to the surface quickly.
- Fry the Pakodas: Drop spoonfuls of the batter randomly into hot oil, forming irregular shapes. Fry them on medium flame, stirring occasionally to ensure even cooking and prevent sticking.
- Cook Until Golden and Crisp: Continue frying until the pakodas turn a golden brown color and become crispy on the outside. This typically takes about 4-5 minutes.
- Drain and Serve: Remove the pakodas from the oil using a slotted spoon and drain on paper towels to remove excess oil. Serve hot with your favorite chutney or alongside a cup of hot tea for a delightful snack.
Notes
- The natural moisture from fresh palak is usually sufficient to bind the batter; avoid adding water to keep the pakodas crispy.
- Adjust the amount of green chillies according to your preferred spice level.
- Using rice flour along with besan helps to enhance the crispiness of the pakodas.
- Ensure the oil is at the right temperature before frying to avoid greasy pakodas.
- Serve immediately after frying for the best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
Keywords: Palak Pakoda, Spinach Fritters, Indian Snack, Vegetarian Snack, Crispy Pakoda, Deep-fried Snack
