Palak Pakoda/pakora is a delicious and crispy snack prepared with spinach leaves. It is very easy to prepare and can be served as a starter or a tea time snack. As the monsoons have started, I am posting lot of snack recipes for you all to enjoy this season. Today we will learn how to make palak/spinach pakoda following this easy recipe.
How to prepare Spinach Pakora (Indian style)
Prep time - under 15 mins
Cook time - under 15 mins
Palak/spinach leaves - 1 cup
Onion finely chopped - 1 cup
Coriander leaves - 2 tbsp finely chopped
Green chillies - 1 finely chopped
Hot oil - 2 tsp
Besan/ bengal gram flour/ kadalai mavu - 1 cup
Rice flour - 1/2 cup
Ginger garlic paste -1 tsp
Chilli powder - 1 tsp
Fennel seeds - 1 tsp
Salt as needed
Oil for deep frying
Discard the stem and use only the spinach leaves. Wash the spinach leaves, drain the water and chop it finely.
Chop onions finely and keep it ready.
In a bowl, mix together chopped onions and salt. Add 2 tsp hot oil to it and knead all the three together nicely with your hands. The onions will ooze out lot of water.
Now add the chopped palak leaves, coriander leaves, fennel seeds, ginger-garlic paste, besan, red chilli powder and rice flour and mix well with your hands. Do not add even drop of water. The moisture in the onions and palak leaves are enough. Look at the picture above to have an idea of how the mixture will look like.
Heat oil in a kadai. To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the pakodas.
Now reduce the heat to medium and drop roughly shaped balls directly into the oil. (or make rough sized balls out of it and keep it ready before heating the oil, if you are a beginner)
Fry until golden brown. Remove pakodas from the oil and drain them on a paper towel or colander.
Enjoy the rain with hot and crispy palak pakodas and a cup of steaming hot chai!
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