Palak Pakora Recipe | Palak Pakoda Recipe | Spinach Pakora
Palak Pakora Recipe is a crispy delicious Indian snack made with palak or any spinach leaves, gram flour, spices. Like all pakoras this palak pakora is one of the most popular snack around India, specially in North of India. Serve spinach pakoras hot with green chutney and masala chai. Learn how to make the most delicious palak pakora with step by step pictures and video.
Equipment
Mixing Bowl
Deep Fry Pot
Slotted Spoon
Paper Towel
Ingredients
Palak Pakora (Method 1)
- 20 leaves Palak or any spinach leaves
- 1 cup Gram Flour
- 2 tablespoon Rice Flour
- 1 tablespoon Kashmiri Chilli Powder
- 1 teaspoon Turmeric Powder
- ¼ teaspoon Asafoetida
- ⅛ teaspoon Baking Soda
- ½ teaspoon Carom Seeds | Ajwain
- Salt to taste
- Water as needed
- Oil for deep frying
Spinach Pakora (Method 2)
- 3 cups Spinach chopped finely
- 1 large Onion chopped finely
- 1 no Green Chillies chopped finely
- 1 tablespoon Kashmiri Chilli powder
- 1 teaspoon Fennel Seeds
- ¼ cup Curry leaves
- ⅛ teaspoon Baking Soda
- 2 tablespoon Ginger Garlic Paste
- 1 cup Gram Flour
- ½ cup Rice Flour
- Salt to taste
- Oil for deep frying
Instructions
Palak Pakora (Method 1)
- Wash the leaves really well, cut off the tough stalks and dry them completely using paper towel.
- Mix all the ingredients for batter in a bowl to a smooth and thick batter. Dip each leaf in the batter and fry till golden.
- Strain using a slotted spoon on some paper towel and serve hot.
Spinach Pakora (Method 2)
- Mix spinach and onions with all ingredients mentioned except gram flour and rice flour. Mix it well with your hands for 2 minutes to extract the moisture from the spinach and onions. Set this aside for 5 minutes. Now sprinkle in the gram flour and rice flour and mix well to form a thick batter. Drop spoonful of the batter in the hot oil and fry till golden brown and crispy. Serve hot.
Notes
- Use young, tender spinach leaves for this recipe. Using tender leaves makes the cooking process easier.
- The pakora batter has to be thick, else when frying the pakora will absorb lots of oil.
- Don't add too much baking soda, else the pakora will turn oily.
- Rice flour helps making the pakora crispier. You can add 1 teaspoon of cornstarch to the batter.
- Fry the pakora on medium hot oil so it doesn't burn.
Nutrition
Nutrition Facts
Palak Pakora Recipe | Palak Pakoda Recipe | Spinach Pakora
Serving Size
1 servings
Amount per Serving
Calories
188
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.3
g
2
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
100
mg
4
%
Potassium
417
mg
12
%
Carbohydrates
32
g
11
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
9
g
18
%
Vitamin A
2454
IU
49
%
Vitamin C
301
mg
365
%
Calcium
104
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.