Crispy Spinach Pakoda(Palak Pakora)
Spinach Pakoda(Palak Pakora)” A Nutrient-Packed Delight for Snack Lovers” is an easy and savoury, perfect tea-time snack. Spinach Fritters are delicious and crispy popular Pakoda, prepared with spinach leaves coated with spicy Gram flour. Palak pakodas, popularly known as palak pakoras, it’s a delightful fusion of nutrition and taste. This crispy snack not only satisfies your taste buds. But also offers numerous health benefits. In this post, I will share the preparation, variations, storage tips, and suggestions for the Palak pakora recipe.
As the winter season arrives, we blend the spinach or palak in many different recipes. whether it’s Palak thepla, aloo palak, rice, or palak soup. This spinach pakoda has a crispy texture. For the perfect crisp texture, the batter should have a medium-thick consistency. If it has too much water, then the pakora will absorb more oil and become soggy.
How to make Spinach Pakoda(Palak Pakora) at home?
Ingredients:
- Spinach – Spinach adds a nutritious and flavorful base to the pakodas. Always use Fresh spinach for Palak pakoras.
- Gram Flour (Besan): Gram flour is the main ingredient for the batter, providing a crispy texture to the pakodas and it is a main binding agent.
- Rice Flour: Rice flour enhances the crispiness of the pakodas.
- Turmeric Powder: Turmeric adds a warm colour to the pakodas and provides a mild flavour.
- Red Chili Powder: Aadjust according to spice preference, it adds a spicy kick to the pakodas.
- Asafoetida (Hing): Asafoetida contributes a subtle and savoury flavour to the batter and helps in digestion.
- Baking Soda(optional): Baking soda helps in achieving a lighter and crisp texture in the pakodas.
- Salt: Enhances the overall flavour of the pakodas.
- Water: Water is used to achieve the desired consistency of the batter.
- Oil: For deep frying – Use a neutral oil with a high smoke point, such as vegetable oil or Mustard oil.
- Chopped Onion: Adds a sweet and savoury flavour to the pakodas.
- Chopped Green Chilies: Provides heat and additional flavour.
🎥Watch Spinach Spinach Pakoda(Palak Pakora) Recipe Video
Benefits of Spinach Pakoda(Palak Pakora):
Spinach pakodas disrupt the conventional notion of deep-fried snacks being unhealthy. Packed with the goodness of spinach, these pakodas are a rich source of vitamins A, C, and K, as well as iron and fibre. The disruption lies in the ability to transform a traditional indulgence into a nutrient-packed treat.
- Nutrient Boost: Spinach is a nutritional powerhouse, contributing essential vitamins and minerals to your diet. It’s particularly high in vitamins A, C, and K, as well as folate, iron, and manganese.
- Iron-rich snack: Ideal for those with iron deficiency, spinach pakodas offer a tasty way to increase iron intake. Spinach is an excellent source of iron. Including Palak Pakoda in your diet can be beneficial, especially for individuals with iron deficiency or anaemia.
- Fiber for Digestive Health: The fibre content aids in digestion and promotes a healthy gut.
- Bone Health: Spinach is a good source of vitamin K, which plays a crucial role in bone health by helping in calcium absorption and bone mineralization.
- Antioxidant Properties: Spinach is rich in antioxidants, such as beta-carotene and lutein, which help combat oxidative stress and protect cells from damage.
- Dietary Fiber: The gram flour (besan) used in the batter contains dietary fibre, promoting digestive health. Fibre helps prevent constipation and supports a healthy digestive system.
- Immune System Support: Vitamins A and C found in spinach contribute to a healthy immune system, helping the body fight off infections and illnesses.
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Top tips for crispy spinach pakoda
Dry Spinach Leaves: Ensure that the spinach leaves are thoroughly washed and dried before chopping them. Excess moisture can affect the crispiness of the pakodas.
Reheating Technique: If you need to reheat pakodas, use an oven or an air fryer instead of a microwave. This helps in retaining the crispiness.
Hot Oil for Frying: The hot oil helps in creating an instant crust, sealing in the moisture and making the pakodas crispy. So, always ensure that the oil is hot but not smoking before adding the pakodas.
Small Batches: Always fry the pakodas in small batches to maintain the temperature of the oil. Overcrowding the pan can lead to uneven cooking and soggy pakodas.
Even Frying: Flip the pakodas occasionally to ensure even frying on all sides. This helps in achieving a consistent golden brown colour and crispiness.
Drain Excess Oil: After frying, place the pakodas on paper towels to absorb excess oil. This step is important for maintaining the crispiness and preventing them from becoming oily.
Storage Suggestions
It is always suggested to consume the pakora immediately when fresh, if you want to enjoy the freshness and crispiness of spinach pakodas for a more extended period, follow these storage tips.
Air-tight Container: Store pakodas in an airtight container to prevent them from becoming soggy.
Refrigeration: If not consumed immediately, refrigerate the pakodas to maintain their texture and flavour.
Reheating: Before serving, reheat the pakodas in an oven or air fryer to restore their crispiness.
Serving Suggestions for a Perfect Spinach Pakoda:
- Pair with Masala Chai: Enjoy these pakodas with a cup of masala chai for a perfect evening snack.
- Garnish with Chaat Masala: Sprinkle a dash of chaat masala on the pakodas for an extra burst of flavour.
- Serve with Green Chutney: The refreshing taste of green chutney complements the earthiness of spinach pakodas.
Variations
- Add a cheesy twist to your pakodas by incorporating grated cheese into the batter.
- Elevate the experience by stuffing each pakoda with a small cube of paneer before frying.
- Kick up the heat by adding fresh grounded black pepper powder for those who love a bit of spice.
- With spinach, you can add your favourite veggies by grating them finely.
- Replace rice flour with semolina or corn flour if you don’t have rice flour.
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Spinach Pakora(Palak Pakoda) recipe Step by step with photo
Preparation:
Wash the spinach leaves thoroughly and chop them evenly.
Method:
In a mixing bowl, add chopped Spinach, onion, Green chilli, Rice flour, and Gram Flour…
Now add Red chilli powder, Turmeric Powder, Asafoetida, Baking Soda, and salt and mix them well.
- Gradually add water and Mix them well until the spinach is evenly coated.
- Heat oil in a deep frying pan over medium heat. The oil should be hot but not smoking.
- Take small portions of the batter and gently drop them into the hot oil using a hand or a spoon.
- Fry until the pakodas turn golden brown and crisp. Ensure they are cooked evenly.
- Using a slotted spoon, remove the pakodas from the oil and place them on paper towels to drain excess oil.
- Serve the crispy Palak Pakodas hot with chutney, sauce, or your favourite dip.
Spinach Fritters[ पालक पकौड़ा] | Palak Pakoda | Palak Pakoda Recipe| How to Make Palak Pakoda
Materials
- Spinach Palak, chopped- 2 cups
- Onion Pyaz, chopped- 1 medium
- Gram Flour Besan/chickpea flour- 1/2 cup
- Rice Flour chawal ka atta, optional- 2 tbsp
- Green Chilli Hari mirch, chopped, optional-1 no
- Turmeric Haldi, optional- 1/4 tsp
- Red chilli powder optional- 1/2 tsp
- Asafetida optional- 1/4 tsp
- Salt to taste
- Baking Powder-1/4 tsp
- Water as required.
- oil for deep frying
Instructions
- Wash the spinach leaves thoroughly and chop them evenly.
- In a mixing bowl, add chopped Spinach, onion, Green chilli, Rice flour, Gram Flour, Red chilli powder, Turmeric Powder, Asafoetida, Baking Soda, and salt and mix them well.
- Gradually add water and Mix them well until the spinach is evenly coated.
- Heat oil in a deep frying pan over medium heat. The oil should be hot but not smoking.
- Take small portions of the batter and gently drop them into the hot oil using a hand or a spoon.
- Fry until the pakodas turn golden brown and crisp. Ensure they are cooked evenly.
- Using a slotted spoon, remove the pakodas from the oil and place them on paper towels to drain excess oil.
- Serve the crispy Palak Pakodas hot with chutney, sauce, or your favourite dip.
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Enjoy!
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it Was very tasty and easy to make…A perfect restaurant taste.