Mar 22, 2016

Palak Pakora Recipe - Crispy Palak Pakoda Recipe



I made this yesterday, so i can share it for my holi recipe post. It is really easy to make and works as a great snack for any parties. It is delicious either with mint chutney or tamarind chutney.



A really delicious bajji which is great for your little one. Since it has spinach in them they are little healthy as well... It taste really good and yummy..My 2.5 year old daughter loved it, so guess the taste.. 


Preparation Time : 10 mins
Cooking Time : 1 to 2 min per batch
Serves : 3 to 4

Ingredients:


Palak or any spinach leaves - 20 leaves

Oil for deep frying

For Batter:

Gram Flour / Kadalaimavu / Besan - 1 cup
Rice Flour / Arisi Mavu - 2 tblspn
Chilli Powder - 1 tsp
Turmeric Powder - 1 tsp
Salt - to taste
Asafoetida / Hing / Kaya Podi - a pinch
Baking Soda / Cooking Soda a pinch
Carom Seeds / Ajwain / Carom Seeds - 1/2 tsp
Water as needed

Method:


Wash the leaves really well and dry them.


Mix all the ingredients for batter in a bowl to a smooth batter.


Dip each leaf in the batter and fry till golden.


Drain and serve hot.

Pictorial:
Take whole palak leaves or any big spinach leaves


wash well


pat dry with some paper towel


Take gram flour in a bowl


add in rice flour


add in salt


add in little chilli and turmeric powder


add in asafoetida


add some carom seeds


mix well


now it mixed well


add water  little by little


now it is too thick


add little more water


make it into a smooth batter


add just a pinch of baking soda


mix well


dip the leaves in the batter


coat on both sides


drop in hot oil and fry till golden


Drain on to some paper towel


sprinkle with chat masala


Serve



2 comments:

  1. Hi Aarthi, I tried this but it sucked lot of oil. We couldn't have it. I could taste the oil.. and also I fried only when the oil was ready enough to fry. What could be the reason?

    ReplyDelete
    Replies
    1. the batter should be thick and not thin. also dont add too much baking soda

      Delete

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