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.
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
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 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.
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
Calories: 420kcal
Tried this recipe?Let us know how it was!