That rainy noon, I was seriously craving for crispy palak pakoda, and thought of putting it up on the blog for all my lovely friends to enjoy it too. The Palak (Spinach) I used is, from my personal mini garden that I’ve made in all my balconies at home. Touchwood, it’s so beautiful and mesmerizing and the most amazing thing is I don’t even have to step out to make my cravings wait… Pheewwww…!!!
When we hear the word rain, without stating any other thought a quick recipe runs in our mind….. And Yessss…. It’s absolutely non-other than Pakode. Be it Pyaaz ke Pakode, Mirch ke Pakode or the most basic Dal ke Pakode and many more innovative Pakodas which we all try making in the cloudy weather as per our mood and taste.
Coming to the ingredients they are basic, regular and easy to remember. Gram flour (Besan) is definitely the most important ingredient for Pakoras. Though there are substitutes for Pakodas as well, But the most well versed fritters include besan.
Followed by ajowan Caraway/Carom seed (Ajwain), Lemon juice, regularly used Spices, Green chilli paste, pinch of Baking Soda, Asafoetida (Hing), zeera (Cumin seed) and Water of course, 😀 and a little addition of sugar. The Gram Flour (Besan) compliments the flavour of Sugar in the batter. It balances the taste and allows to maintain the palate of unflawed sweetness, tartness and spiciness.
Ye Mausam ki Baarish aur usme Pakode, yum!!! And a perfect High Tea Snack. When Kids are back home from school and Husband coming off a hectic day at work and on the breezy, rainy day enjoying the kurkura palak pakoda with hot cup of Tea and the mind-blowing Chutney is what one needs after a tiring day.
Now, let’s quickly take a look at the Ingredients and Method for palak pakoda
How to make Palak pakoda Recipe
In a bowl, combine all the ingredients well (except, water oil and palak). Gradually add water and whisk to form creamy consistency batter that coats back of the spoon.
Heat enough oil in heavy bottom pan. Once the oil is hot, coat each palak with besan batter and deep fry on medium high heat until golden brown and crisp. Do not over load the pan.
Once done, take the pakoras out and drain on to absorbent towel, repeat the same for all the palak.
Serve hot and crisp spinach pakoras with hari chutney or sauce/ketchup and garam chai.
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Palak Pakoda Recipe Card
- 15-18 Spinach (spinach) medium sized leaves, washed and wiped well.
- 1 cup Besan (chickpea flour)
- ¼ teaspoon zeera (cumin)
- ½ teaspoon Ajwain (carom seeds)
- ½ teaspoon red chili powder
- ¼ teaspoon green chili paste
- ½ teaspoon turmeric powder
- ½ teaspoon chaat masala
- Juice of half lemon
- ¼ teaspoon sugar
- Pinch of Heeng asafoetida
- Salt to taste
- Pinch of Soda
- ¾ cup water
- Oil for frying
How to make palak pakoda
- In a bowl, combine all the ingredients well (except, water oil and palak). Gradually add water and whisk to form creamy consistency batter that coats back of the spoon.
- Heat enough oil in heavy bottom pan. Once the oil is hot, coat each palak with besan batter and deep fry on medium high heat until golden brown and crisp. Do not over load the pan.
- Once done, take the pakoras out and drain on to absorbent towel, repeat the same for all the palak.
- Serve hot and crisp palak ke poakode with hari chutney or sauce/ketchup and garam chai.