Palak pakoda, crispy and crunchy fritters made with besan/gram flour and fresh palak leaves. A delicious snack, serve it with a warm cup of chai.Jump to Recipe
Table of contents
What is a Pakoda/Pakora/Pakode
Pakoda/Pakora, a deep-fried snack made primarily with besan or gram flour with spices added to it. The flour and spices, mixed to a pancake consistency batter, vegetables or greens are added and deep fried in oil.
The all time popular, Onion Pakoda, thinly sliced onions mixed with gram flour, rice flour and spices deep fried to perfection. To eat them hot straight from the pan is heaven. My father-in-law and my hubby make a delicious mixed vegetable pakoda, a ritual in my in-laws family during weekends. This leftover rice pakora is a wonderful way to use up some extra rice.
Fried food is a rare at home, i hardly make appalam or vada, if kids feel like having appalam, i make it in the microwave. But, for the past few days, they are enjoying samosas and pakodas. Yesterday’s Onion samosa, sold like hot cakes and today’s Palak Pakode too is a hit, serve it straight from the pan, they will be asking for more.
How i made Palak Pakoda
While i was looking for the recipe, i came across 2 different methods. Frying ing each palak leaf, dipped in batter and other is chopping the leaves and adding it to the besan batter and deep frying it.
I followed the Roadside stalls method. They chop the leaves roughly and add it to the besan flour batter. Some use green chili, i have used chili powder. Use of ajwain and cumin is optional, but i prefer them in my deep fried food, as they aid digestion and avoid heart burn. A perfect snack to enjoy on a weekend evening, do try and let me know how you liked them.
Palak Pakoda | How to Make Spinach Fritters
- Bowl to mix the batter
- Deep pan to fry the fritters
- 1 bunch palak leaves/spinach leaves
- 1 cup besan/gram flour
- 3-4 tablespoon rice flour
- ½ – ¾ teaspoon red chilli powder
- ½ teaspoon coriander powder
- ½ teaspoon salt or to taste
- 2 pinches ajwain/carom seeds
- 2 pinches jeera/cumin seeds
- a sprig of curry leaf
- ½ – ¾ cup water for making the batter
- oil for deep frying
- Wash the spinach leaves well in running water. Chop off the stems, take only leaves. Chop leaves roughly. Do not chop thin or fine, just a rough chop, a bunch into 3 or 4 cuts. Let this sit in a drainer.
- Let us make the dough. Take besan, rice flour in a large bowl, to this add red chili powder, coriander powder, cury leaves, ajwain and cumin and salt. Whisk well to combine.
- Now slowly add water to this and make dough, it will shouldn't be runny or too tight like roti dough. It will be little loose. Use only the ¾ cup of water not more than that, else it will make the batter runny.
- To this now add the spinach and mix well.
- Heat oil for frying, once it is hot, take small portion of batter and drop into hot oil. Take a small portion and drop into the hot oil. You can fry 6-7 at a time.
- Do not crowd the pan, cook them nice and brown on all sides. Remove using a slotted spoon onto a paper towel. Serve it hot, along with some hot chai.
I made these crunchy palak fritters, for our evening chai, hot chai paired so well with the pakoda.
If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
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