With the onset of monsoon, trust me, Palak Pakoda is a delicious and healthy snack to make your clan hog on!. It’s perfectly crispy from the outside and is a best tea time treat. Here is how to make palak pakora recipe (Step by Step + Video) .
“Spinach? Yuck!” – That’s the first reaction that kids and even some of the adults tend to give at the sight of spinach, right, ladies? But, let me tell you one thing, the art to make your family eat enriching, fresh greens is definitely in your hands despite they throwing umpteen tantrums.
Well, my kiddo was no exception when it comes to spinach. So, found a way around to make him eat spinach every week by making Spinach Millet Pulao, Spinach Oats Khichdi, Cottage Cheese in Spinach Gravy and more spinach recipes.
And you, believe it or not, the sunny boy ends up eating all of them. BTW, Palak Pakoda is also one such spinach loaded snack that they are sure to love, telling you!
The point is to take the benefits of spinach on a face value and then using it to create delicacies in such a manner that it turns out both wholesome and palatable, friends!
Spinach being full of potassium, copper, and manganese, protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus not only aids in lowering cholesterol but also keeps our mental health in check.
With the onset of monsoon, trust me, Palak Pakoda is a yummy snack to make your clan hog on! Coated with the flavoured batter of rice flour, besan and spices, just dunk the fresh leaves of spinach in it and fry it with love – there you go, crispy, chatpata Palak Pakoda is ready to nibble!
Serve these crunchy lil snacks with fresh chutney or ketchup and bless me later for recommending this recipe, peeps!
Tips to make best Palak Pakoda
Wipe the spinach leaves after washing them. It will make sure to turn the pakoda crispy.
Do not make the batter too runny. It should stick to the leaf.
Fry the pakoda on medium high heat.
Some people do not add rice flour in their pakoda. You can try that version too.
Sprinkle chaat masala, as soon as the pakoda are out of the oil. It will stick to the pakoda immediately.
You can also add some ajwain to the pakoras. It will not only give it a nice taste but also helps in digestion.
Variation of Palak Pakoda
The recipe I have mentioned below uses the whole palak leaf dipped in besan batter, but you can make a variation by chopping the spinach leaves in small pieces and then adding them in the batter.
You can also add chopped onion, grated ginger, green chilli etc to the batter.
Add these palak Pakoda in Kadhi and make Palak Pakoda Kadhi.
How to make Palak Pakoda Chaat
To make Palak Pakoda Chaat, keep the fried palak pakoda on a serving plate. Top with tamarind chutney, coriander mint chutney, curd whisked with sugar, roasted cumin powder, red chilli powder, black salt and fine sev. Serve immediately.
What to serve with Palak Pakoda?
These pakora taste best with tomato ketchup and coriander mint chutney.
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How to make Palak Pakoda Step By Step
Mix besan, rice flour, red chilli powder, turmeric powder, ginger paste, fresh coriander, green chilli, baking soda, lemon juice and salt in a bowl.
Add water and make a batter. The batter should be just thin enough to coat the back of a spoon.
Heat oil for frying the pakora in a pan.
Once the oil is hot, simmer the heat to medium low. Dip the spinach leaves in the batter and drop them in the hot oil.
Deep fry until golden brown from both the sides. Drain on a tissue lined plate. Fry all the pakora in the same manner. Do not overcrowd the pan while frying the pakora.
Sprinkle chaat masala as soon as the pakoras are out from oil and toss well. Serve hot with yogurt mint dip to coriander mint chutney.
Palak Pakoda Recipe Video
Palak Pakoda Recipe
Palak Pakora
With the onset of monsoon, trust me, Palak Pakora is a delicious and healthy snack to make your clan hog on!. Here is a recipe to make the best crispy palak pakora that you can make in no time.
Ingredients
- 15-20 Palak / Spinach Leaves
- 3/4 cup Besan / Chickpea Flour
- 2 tbsp Rice Flour
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Ginger Paste
- 2 tbsp Fresh Coriander Finely Chopped
- 1 tsp Green chilli Finely Chopped
- 1/8 tsp Baking Soda
- 1 tbsp Lemon Juice
- Salt to taste
- Oil for frying
- 1 tbsp Chaat Masala
Instructions
Mix besan, rice flour, red chilli powder, turmeric powder, ginger paste, fresh coriander, green chilli, baking soda, lemon juice and salt in a bowl.
Add water and make a batter.
The batter should be just thin enough to coat the back of a spoon.
Heat oil for frying the pakora in a pan.
Once the oil is hot, simmer the heat to medium low.
Dip the spinach leaves in the batter and drop them in the hot oil.
Deep fry until golden brown from both the sides.
Drain on a tissue lined plate.
Fry all the pakora in the same manner.
Do not overcrowd the pan while frying the pakora.
Sprinkle chaat masala as soon as the pakoras are out from oil and toss well.
Serve hot with yogurt mint dip to coriander mint chutney.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
Pamela (BrooklynFarmGirl)
June 6, 2017 at 8:35 pmIt looks so tasty!
msnehamathur
June 7, 2017 at 2:11 amThnx Pamela 🙂