Palak Pakora – Tasty Spinach fritters2015-06-16
- Yield : 20
- Servings : 4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Deep fried Spinach fritters
Palak Pakora. Crisp, golden fried leaves of spinach accompanied with hot chai makes the most of a rainy day. Strings of some musical instrument in the background, the sound of rain through the windows and an interesting book in hand, that is all I need when it starts raining during the monsoons.
Palak pakoras can be served with Tomato Ketchup, Tamrind chutney or green coriander chutney (or all three). You can also pair these motuwatering delights with any tea of your liking – black tea, ginger, cardamom or masala tea.
Sprinkle some chat masala on palak pakoras for additional zing.
Palak (Spinach) is rich in Iron and calcium and is one of the most used green across the world. A native of central and southwestern Asia, but now available worldwide, the leaves of spinach are more often eaten as greens in salads.
Pakoras are created by taking one or two ingredients such as onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, chili pepper, or occasionally bread or chicken and dipping them in a batter of gram flour and then deep-frying them. The most popular varieties are pyaaz pakora, made from onion, and aloo pakora, made from potato. Other variations are paalak pakora, made from spinach, and paneer pakora, made from paneer (soft cottage cheese). When onions, on their own, are prepared in the same way, they are known as onion bhajji. Pakoras are usually served as snacks or appetizers. In Great Britain, pakoras are popular as a fast food snack, available in Indian and Pakistani restaurants. They are also often served with chai to guests arriving to attend Indian wedding ceremonies, and are usually complemented with tamarind chutney, brown sauce, or ketchup.
- Spinach leaves 20-22 fresh and medium size leaves
- Gram flour 150 gms (Besan)
- Red Chile powder 1/2 Tsp
- Ajwain 1/2 Tsp
- Turmeric 1/4 Tsp
- Salt to taste
- Chaat masala 1 Tsp (optional)
- Oil 350 ml (for frying)
Wash and dry the spinach leaves
In a wide pan make a thick batter by mixing besan, turmeric, ajwain, salt and red chile powder and some water.
Heat oil in a wok
Dip each spinach leaf in batter to coat it evenly. Drop the leaf gently in the oil and fry it on a medium heat till the pakoras are crisp.
Remove and drain on tissue paper.
Sprinkle chat masala on palak pakoras and serve them hot with tomato sauce.
Serve with tomato sauce along with a cup of hot masala chai.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.