Spinach Fritters[ पालक पकौड़ा] | Palak Pakoda | Palak Pakoda Recipe| How to Make Palak Pakoda
Spinach pakodas are not just a snack; they are a celebration of flavours and health benefits. Disrupt your regular snack routine with these crispy delights, experiment with variations, follow proper storage techniques, and savour the experience with our suggested pairings. Spinach pakodas are not just a treat for your taste buds but also a step towards a healthier, more enjoyable snacking habit.
Servings 5
Calories 290kcal
Ingredients
- 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.