Palak pakoda (or in simple English, deep-fried spinach fritters) is one of the most popular food during winter season. It is actually an easy-to-do recipe as you will merely coat the spinach leaves with gram flour batter and deep-fry it.
As we all know, spinach is one of the healthiest food and is packed of various vitamins and minerals. Simply put, spinach boosts our health and helps us stay fit during the cold season when we are very susceptible to various diseases.
Our palak recipe today may be a little indulgent on the sinful side. After all, we are talking about oil and batter here. But what’s little indulgence from time-to-time, right?
- 12 medium-sized spinach leaves, cleaned and dried
- ½ cup of besan (Gram flour)
- 2 tbsp. of rice flour
- ¼ tbsp. of ajwain (Carom seeds)
- ¼ tsp. of turmeric powder
- ½ tsp. of red chili powder
- ½ tsp. of coriander powder
- ⅓ cup (estimate only) of water
- Chaat masala and red chili powder
- Make the batter by mixing the besan (gram flour), ajwain, rice flour, red chili powder, turmeric powder and coriander power into a bowl.
- Next, gradually add the water as you need to make medium-thick consistency. It is important not to put the water in one time as the batter may develop lumps and you might not achieve the medium-thick consistency as a result.
- Heat up the pan with oil over medium flame.
- Take one spinach leaf and dip it into the batter, coating all of its sides.
- Gently place the spinach leaf into the hot oil. In one batch, you can fry at least 4-5 palak pakodas (spinach fritters). Make sure that the first side is crispy before flipping it to the other side.
- Use slotted spatula to drain excess oil as you remove the spinach fritters from the oil.
- Transfer the fritters into a plate line with paper towel for further oil-draining.
- Before serving, sprinkle some red chili powder and chaat maasala on top of the fritters
Time and Serving
- Preparation : 15 minutes
- Cooking : 15 minutes
- Serving : makes 2