Palak Pakoda | How to make palak pakoda? | Spicy Spinach Fritters
Author: Vindhya Desai
Recipe type: Starter/Appetizer
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 people
- 2 Cups packed chopped palak/spinach
- 1 Tsp dhania/coriander powder
- ½ Tsp jeera powder
- ½ Tsp saunf/fennel/sompu powder
- 1" grated ginger
- 1 chopped green chilli
- ¼ Tsp om kaalu/carom seeds/ajwain
- 1 Tsp sesame seeds/yellu/til
- ½ Tsp ground black pepper
- ½ Tsp red chilli powder
- Salt to taste
- ½ Tsp sugar
- A pinch of hing (optional)
- ½ Cup besan/chick pea flour/gram flour
- Water to make thick batter
- Take washed and chopped palak/spinach leaves in a bowl
- To this add grated ginger, chopped green chilli
- Add red chilli powder, dhania powder, hing, jeera powder and saunf powder
- Add til and ajwain seeds
- Mix well with palak leaves till all spices coat all the leaves evenly
- Now add ½ Cup besan. Add salt and sugar and mix well dry ingredients with palak leaves
- Mix all together, add about ½ to ¾ cup water. The batter should not be watery
- Make pakodas and deep fry the pakode in hot oil till light golden
- Serve these with ketchup or chutney
Adding saunf powder, jeera powder and ajwain not only give flavour but also aid in digestion
Use fresh besan flour for that unmistakable flavour of deep fried fritters
Skip hing for a gluten free version of these pakodas
These can also be made for vrats/fasting. Add sendha namak or rock salt instead of regular salt
Adjust spices as per your taste
Recipe by Food Of Interest at https://foodofinterest.com/palak-pakoda/
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