These crispy spinach fritters, also known as pakoda, are a great afternoon snack to serve with a cup of tea or coffee in the winter or when the weather is bad. Palak (spinach) and gram flour (besan) are two of the most basic ingredients needed to make pakoda at home. Your pakora batter is ready when you combine a few tablespoons of water with chopped spinach, gram flour, onion, red chilli powder, and salt. Within ten minutes, you will be eating pakoras. To make this crispy snack at home, follow the palak pakoda recipe step-by-step.
- 1 cup chopped palak or spinach
- 1 Onion medium sized finely sliced(not large size)
- ¾cup besan/chickpea flour
- 70 gm grated paneer
- ½ cup chopped potatoes
- 1 tablespoon coriander powder
- Salt to taste
- 1 teaspoon red chilli powder
- 1 teaspoon ¼turmeric powder
- 1 teaspoon ¼ajwain carom seeds
- Oil for deep frying
- 1 tablespoon chaat masala
- Wash and chop all the vegetables.
- Put the vegetables in a bowl.
- Add the gram flour, salt, coriander powder, red chilli powder, turmeric, chaat masala powder into the bowl and mix well.
- Mix in the water till it reaches a smooth but not runny consistency.
- Add grated paneer and mix till everything comes together. (add some flour if required) to adjust the consistency as seen in the recipe video
- Heat oil in a kadhai or pan.
- Take the batter in hands or use a spoon to drop the batter into the oil once it is hot.
- Fry the palak pakoras on low flame until they turn golden colour on all sides.
- Take them out of oil and in a tissue paper to remove the excess oil.
- Sprinkle some chaat masala on palak pakora
- Serve hot with chai and chutney.