Enjoy this yummy and super crisp palak pakoda with a cup of hot chai on rainy day or at chit-o-chat with your family and friends. Best palak pakoda recipe ready in 15 minutes.
- 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.
Calories: 116kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 137mg | Fiber: 2g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg