Spinach pakoda | Palak pakoda recipe
Spinach pakoda is a simple crispy side dish made with palak leaves and served as evening snacks with hot chai or as a side dish with sambar rice and rasam rice.
Try this crispy yummy palak pakoda recipe with the help of stepwise pictures and an explanatory video. The making of this pakora is pretty much the same as the Onion pakora with the addition of palak leaves.
Coming to this pakoda I have given tips at the last section of this post to get foolproof crispy pakodas. Though pakora is not coming under healthy snacks as it is deep-fried, once in a while we can enjoy this with tea.
Moreover, I also recommend that taking spinach leaves in the form of kootu, poriyal, kadaiyal and sambar is always healthy instead of deep-frying. As we all know, overheating green leaves yields in loss of nutrients. As a matter of fact, all kinds of pakoras require high-temperature frying to get a perfect crispy texture. If the oil is not of the correct temperature the pakoda will drink oil because of the moisture in the leaves. Please see the tips section also to find how to get the right oil temperature.
For kids who don’t prefer eating kootu or poriyal, will surely prefer these crisp pakoras in their snacks box. But make sure to avoid the green chillies for young kids.
There are few other interesting deep-fried snacks from my blog like,
Check out the video in the recipe card and subscribe to my channel if you want to see more tasty videos.
Spinach pakoda | Palak pakoda recipe
Ingredients
Ingredients:
- 1 bunch spinach (palak)
- 1 big onion
- 2 green chillies
- 1 cup besan flour (approx.)
- ½ cup rice flour
- ¾ tsp salt
- 1/8 th tsp baking salt (optional)
- ½ tsp cumin seeds
- 1 pinch asafoetida
- ¾ tsp chilli powder
- Few tbsp water
- Oil to deep fry
Instructions
Preparation:
- Rinse off the dirt from spinach leaves thoroughly and chop them. No need to fine-chop the palak leaves, just lengthy strips are good enough.
Recipe:
- In a mixing bowl, take the chopped leaves and sliced onion.
- Also, add green chillies.
- Add gram/Besan flour, salt, cumin seeds, and asafoetida.
- Now add chilli powder as per your requirement. Be careful with chilli powder as we have added green chillies already.
- Put ginger garlic paste(optional-not in ingredients list) and rice flour.
- Mix everything together with fingers.
- Sprinkle water and mix well. DO NOT POUR WATER.
- The pakoda mix should have the consistency which is neither wet nor dry.
- Hence add water in tablespoon accordingly.
How to make spinach pakoda:
- Heat oil enough to deep fry the pakoras.
- Check the oil temperature with a small portion of the dough. If that rises to the top immediately without burning it is perfect to fry the pakoras.
- Drop bite-sized scoops and fry without crowding.
- Stir occasionally and fry the pakodas until they become golden brown color and crisp.
- Remove from oil and keep in kitchen tissue to remove excess oil.
- Serve hot as it is or with tomato ketchup.
Video
Notes
1) First of all, maintaining the oil temperature perfectly throughout the frying gives the proper crispness to the pakoras. Hence adjust the temperature accordingly.
2) Moreover, add water gradually while mixing because too much water will make it like a bajji batter. In case you get wet batter accidentally just add a tbsp of extra besan flour and rice flour and mix again to get proper texture.
Nutrition
Preparation:
- Rinse off the dirt from spinach leaves thoroughly and chop them. No need to fine-chop the palak leaves, just lengthy strips are good enough.
Recipe:
- In a mixing bowl, take the chopped leaves and sliced onion.
- Also, add green chillies.
- Add gram/Besan flour, salt, cumin seeds, and asafoetida.
- Now add chilli powder as per your requirement. Be careful with chilli powder as we have added green chillies already.
- Put ginger garlic paste(optional if you like-not in the ingredients list) and rice flour.
- Mix everything together. Sprinkle water and mix well. DO NOT POUR WATER.
- The pakoda mix should have a consistency that is neither wet nor dry.
- Hence add water in tablespoon accordingly.
How to make spinach pakora(Palak pakora):
- Heat oil enough to deep fry the pakoras.
- Check the oil temperature with a small portion of the dough. If that rises to the top immediately without burning it is perfect to fry the pakoras.
- Drop bite-sized scoops and fry without crowding.
- Stir occasionally and fry the pakodas until they become golden brown color and crisp.
- Remove from oil and keep in kitchen tissue to remove excess oil.
- Serve hot as it is or with tomato ketchup.
Tips:
1) First of all, maintaining the oil temperature perfectly throughout the frying gives the proper crispness to the pakoras. Hence adjust the temperature accordingly.
2) Moreover, add water gradually while mixing because too much water will make it like bajji batter. In case you get wet batter accidentally just add a tbsp of extra besan flour and rice flour and mix again to get proper texture.
