Palak Pakoda-Spinach Pakora
Author: 
Recipe type: Snacks
Cuisine: Indian
 
Ingredients
  • Palak Pakoda method 1: -
  • 1 Cup=100gms Gram Flour
  • 1 Cup=70gms Spinach leaves-washed and cleaned, chopped
  • 1 tsp Turmeric Powder
  • 1 tbsp Semolina (Rava/Suji)
  • 1 tbsp Rice Flour
  • 1 tsp Carom Seeds
  • 1 tsp White Sesame seeds
  • 4-5 Green Chilies-finely chopped
  • 2 tbsp Coriander leaves-finely chopped
  • Salt to taste
  • Palak Pakoda method 2: -
  • 12-15 (40 gms) Spinach leaves-small sized, with stem
  • 1 Cup=100gms Gram Flour
  • ½ tsp Turmeric Powder
  • ¼th tsp Red Chili Powder
  • 1 tsp Carom Seeds
  • 1 tsp Coriander Powder
  • 2 Green Chilies-finely chopped
  • Salt to taste
  • Other Ingredients: -
  • Oil for deep frying
  • Water as needed
Instructions
  1. We will make batter for method 1. In a bowl, put chopped leaves. Add roasted Gram flour (lightly roasted). Roasted Gram flour adds to the flavor and aroma of the dish. Add Turmeric Powder, White Sesame Seeds, Carom Seeds, chopped green chilies. It can be replaced with 1 tsp red chili powder. Add chopped Coriander leaves. Add Rice Flour (Rice flour makes the Pakoda crispy). Add Semolina- provides crunch to the fritters. Add Salt to taste. Add 2 tbsp Hot Oil
  2. Mix well. Do not add any water in the batter. Cover and keep aside for 15-20 mins
  3. Spinach leaves has large moisture content- so never add water and keep the batter. Add 1 tsp water and start kneading the mixture into a dough. As you squeeze the leaves, its moisture content will come out and will get used for kneading the dough. Fritter dough is now ready. We can make small balls from this dough. Do not add too much water (I have used 1 tsp water). Meanwhile, we have put Oil for deep frying on heat. Let's start frying the fritters.
  4. Let's check if Oil is hot enough. Put in a small portion of batter in Oil. If the fritter rises up immediately, then Oil is perfectly hot. If it sinks in the bottom, then Oil is not sufficiently hot and you must wait.
  5. Put small balls of batter in hot Oil (fry on medium heat). Fry on medium heat until fritters become golden brown in color. We have fried fritters for 2½ mins.
  6. Remove from Oil. Similarly, we will fry remaining fritters in batches. Spinach fritters are now ready to be served.
  7. We will make batter for method 2. In a bowl, put Gram flour. In this method, we will dip the spinach leaves in the batter, so take a large and deep bowl for this method. Now add, Turmeric Powder, Carom Seeds, Green Chilies, Red Chili Powder, Coriander Powder, Salt to taste and 2 tbsp Hot Oil and mix well.
  8. Add just enough water and make a thick batter. Do not add too much water and make the batter thin. With a whisk mix the ingredients to form a thick and lump free batter Whisking well will make the batter light and airy. Batter is now whisked and ready. It's of coating consistency (coats back of the spoon). We have used ¾th cup water for making this thick batter. Cover and keep aside for 15 mins. Let's check our first batter
  9. We have taken small-mid sized Spinach leaves with stem, so that we can handle it easily. Coat well in batter and drop it in Oil. You can see the fluffy coating on Palak Pakoda. We have cooked on medium heat for 1½ mins. Remove from Oil. Similarly, fry remaining fritters
  10. Spinach fritters made in two different ways are ready. Let's serve it hot
  11. Spinach fritters can be served with Tamarind Chutney and Tomato Ketchup. Also remember to serve Hot Masala Chai with Palak pakoda.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/palak-pakoda-spinach-pakora/