Palak Pakora is a traditional Indian snack with a handful of basic, regular, easy-to-remember ingredients. When we hear the rain without any other thought a quick combo runs in our mind… Yes, it’s none other than Pakora and a cup of masala tea. Be it onion pakora, mix veg pakora or any other varieties of pakora which we all try making in the rainy weather as per our taste. Palak pakora’s crispy crunchy texture is the perfect comfort food during monsoon season. Enjoy it with a cup of hot tea while watching the rain. In this post, I have tried to mention all the small details you must consider to make the perfect palak pakora. Try them and let me know how they turned out for you!
Table of Contents:
1. About the recipe
2. Ingredients
3. Step-by-step method
4. Tips
1. About the recipe
The word palak in Hindi means spinach and pakora is a type of savoury snack.
Palak pakora are deep-fried, crispy and crunchy spinach fritters made with spinach leaves, gram flour (besan) and a few herbs and spices. These little fritters are dangerously easy to eat, the sort of food you just keep popping into your mouth While palak aloo or dal palak may be a good and healthier way to consume spinach, these palak pakora are still a delicious way to eat spinach.
Palak pakora is also known as Spinach Fritters or spinach pakora or keerai pakora. Across languages and cultures, the love for these crispy delights remains universal. Whether you call them pakora, pakori or phulki, one thing is for sure –these are true delights for the taste buds. This delicious pakora is not only easy to make but tastes so yummy. It just needs a few ingredients to make. The addition of spinach in this makes this fried snack healthier. Palak Pakora, with its nutritious ingredients and satisfying taste, are often included in the iftar. Provides a wholesome and energy-boosting snack after a day of long fasting. If you want to disguise the spinach in the fritters for kids who don’t like them, then this recipe is for you.
Reasons you will love this Palak Pakora ❤️
- Take less than 25 minutes to make from start to finish, making it a perfect choice for easy snacks.
- The recipe comes with step-by-step instructions making it accessible for novice cooks.
- This recipe is simple, flavourful and doesn’t need so many ingredients.
Let’s start cooking!
Serving Suggestions: 3 to 4
Preparation time: 10 minutes
Cooking time: 10 minutes
2. Ingredients
- 1 cup gram flour or 100 grams ( besan)
- 1 onion sliced
- 2 cups chopped spinach
- 2 green chillies chopped ( use less for the less spicy version)
- ½ teaspoon ginger garlic paste
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin seeds
- ½ teaspoon carom seeds (ajwain)
- Salt
- Oil for deep frying
3. Step by Step method
Making Batter
- Wash and rinse the palak leaves very well. Finely chop the spinach leaves.
- In a large mixing bowl add besan along with the spices- cumin, ajwain, red chilli powder, turmeric powder and salt. Mix well.
- Next add chopped green chillies, chopped onion and chopped spinach. Mix gently with a spoon.
- Add water in small quantities like ½ cup of water in small parts. Remember spinach and onion will leave water once they are mixed with salt and spices. So be careful while adding water.
- If the batter is still thick then add some more water.
Frying
- Heat sufficient oil in a deep kadhai or the pan. Once the oil is hot, using a spoon or your hand make a blob of the mixture and drop it very carefully. Make blob and fry them in the batches for the whole mixture. Do not overload the pan.
- Fry till they are golden brown and crisp. Do not fry them on a very high flame as the pakora will burn from the outside and remain uncooked within.
- Take them out and drain them on absorbent paper.
- Enjoy hot pakoras with chutney or ketchup of your choice.
4. Tips
- The batter should be in the right consistency. Do not make a thin or runny batter. Thin batter will absorb more oil and thick batter will make the pakora doughy. If the batter becomes thin add a few tablespoons of besan. If the batter is very thick add a few tablespoons of water.
- Both fresh and frozen spinach can be used for this recipe.
- If you want to skip the onion in the pakora, you can skip it. It will still taste delicious.
- For deep frying use any neutral flavour oil that has a high smoke point.
- You can bake or air fry this palak pakora also for health reasons. Either you can add 1 tablespoon of oil in the batter or when the pakora is half baked, brush them lightly with oil.
