Pakodas are deep fried indian snack item, served with tea. Any vegetable/Meat/Bread is mixed with Besan/GramFlour and made into Crispy Pakodas. In this recipe Spinach Leaves are chopped and added into Gram Flour with other spices and deep fried into crispy pakodas. The addition of palak leaves into the pakoda gives in a unique taste to the pakoda. Crispy Palak Pakoda / Spinach Fritters is one of the famous indian snacks and they taste awesome with tea.
Crispy Palak Pakoda / Spinach Fritters
Crispy Palak Pakoda / Spinach Fritters are healthy tea time snacks.
Ingredients
- 2 Cups Palak Leaves tightly packed
- 1 Big Onion Chopped
- ¾ Cup Besan / Gram flour
- Water as Required
- Salt To Taste
- 1 Teaspoon Chilli Powder
- 1 Tablespoon Corn Flour
- 2 Teaspoon Coriander Powder
Add Any One Of the Following
- 1 Teaspoon White Sesame Seeds
- 1 Teaspoon Jeera / Cumin Seeds
- 1 Teaspoon Fennel Seeds
Instructions
- For Blanching Spinach leaves. Heat required water in a pan. Add in salt. Once the water is warm enough switch off the flame and add in the spinach leaves and leave it for 5 minutes.
- After 5 minutes remove the spinach leaves from water. Chop them and add them into a mixing bowl. Add in Chopped onion. Add in gram flour.
- Add in salt to taste, Chilli powder and Coriander Powder.
- Add in Corn Flour, Sesame Seeds and mix them well.
- Sprinkle water little by little and mix them until pasty smooth consistency is reached. Heat oil in a tawa and drop 1 tablespoon full of batter into the hot oil.
- Deep fry them until it is cooked well and turns golden brown on all sides.
- Place them in a absorbant paper for the excess oil to be absorbed. Serve Crispy Pakoda.
Notes
- While placing the pakodas into hot oil for deep frying them do not over crowd with more pakodas in one go. They would stick with each other.
- Cook in low flame so that the pakodas cook well.
- If you are adding more than one tablespoon of batter in one pakoda they wont turn crispy instead they would have a softer inside with a crispy outside coating.
Step by Step Photos on how to make Crispy Palak Pakoda / Spinach Fritters
- For Blanching Spinach leaves. Heat water in a pan. Add in salt. Once the water is warm enough switch off the flame and add in the spinach leaves and leave it for 5 minutes.
- After 5 minutes remove the spinach leaves from water. Add in Chopped onion into a bowl. Chop the palak leaves and add them. Add in gram flour.
- Add in salt to taste, Chilli powder and Coriander Powder.
- Add in Corn Flour, Sesame Seeds and mix them well.
- Sprinkle water little by little and mix them until pasty smooth consistency is reached. Heat oil in a tawa and drop 1 tablespoon full of batter into the hot oil.
- Deep fry them until it is cooked well and turns golden brown on all sides.
- Place them in a absorbant paper for the excess oil to be absorbed. Serve Crispy Pakoda
Pakoda looks too yummy ! Awesome recipe....