Have you ever heard about Pakora’s? If you are from India or visited India or an Asian or Indian restaurant then we are sure you may have definitely heard or found it in a menu card. Pakoras are quite popular in India as an all time snack and available in almost all the restaurants or as street food. Pakoras are quite popular during rainy season and Pakora with a cup of tea or coffee is the ultimate combination. Pakora served with some tea or coffee gives you the sweet and chilli taste that you will not experience with anything else. There are many ways in which Pakoras are prepared, most common are the – Aloo Pakora, Onion Pakora, Paneer Pakoda, Bread Pakora, Gobi Pakora and many more. In this article we will go through the Palak Pakoda recipe and show you how to prepare them at home in not more than 15 mins. Palak Pakoda recipe is often known as Spinach Pakora recipe. A quick and easy breakfast option Palak Pakoda with some Coriander Chutney will take no time to become your favourite.
Explore More Recipes & Articles
Palak Pakoda is served well with Coriander Chutney and hot Rice kheer. In some parts of India Palak Pakora is best combination with Puri, Aloo ka Jhol, Rice kheer and Pakora. Aha! That sounds like a perfect meal to us. What about you? In many special occasions and festivals Palak Pakoda forms an integral part of meals. Read more and refer to recipe card and detailed steps to find out how to prepare Palak Pakora at home.
Making Palak Pakoda at home
In this section we will go through detailed steps with pictures of different milestones so you can validate your progress as you our follow Palak Pakoda recipe.
Prerequisite to make Palak Pakoda at home
Palak or Spinach is the main ingredient of this lovely Asian dish. To make good crispy and tasty Palak Pakoda, ensure you make them using fresh Palak or Spinach. Spinach usually go bad very quickly hence be careful and use them as soon as possible to prepare the Spinach dish. Spinach or Palak is a good source of Iron, Potassium, Magnesium, Calcium and Protein. 100 g Spinach provides 2.9 g Protein, 2.71 mg Iron, Potassium 558 mg, Magnesium 79 mg and 99 mg Calcium. Since it provides so many nutrition we recommend having Spinach as a part of your diet.
To prepare Palak Pakoda, take fresh Palak or Spinach leaves and wash them thoroughly. Now-a-days you get washed Spinach leaves in which case you may skip this step. After washing Spinach leaves, cut them into medium pieces.
Preparing Palak Pakora Batter
Now before you start preparing batter, take approx 2 cups of Vegetable oil in a deep frying pan and put it on gas. Switch the flame to high to heat up oil. This will ensure that by the time you prepare batter, oil is ready for frying Palak Pakodas.
Now it is time to prepare the batter. Take Gram Flour, Rice flour, Asafoetida, Red chillies powder, green chillies, Garam Masala, Turmeric, Salt, coriander leaves and Carom Seed in a bowl and add 1/2 cup water to it.
Tips & Tricks – Once cooked, how good your Palak Pakora will taste depends on the ratio of spices and their quality so choose your spices wisely.
Now mix all Ingredients properly so that there are no lump formations else it spoil the experience. Once you have mixed all ingredients your batter is ready.
Deep frying Palak Pakoda
By now the oil in frying pan should be hot enough to make Palak Pakora. Check this by taking 1/2 tsp of batter and drop it in the frying pan. If it makes intense fizzing sound and the batter drop immediately floats in oil then it means oil is ready for frying.
Tips & Tricks – Remember, listen to sounds during cooking to understand your food better, just like we added a pinch of batter to check if oil is ready for frying.
Now take chopped Palak leaves and mix it well with batter such that batter wraps chopped Palak leaves properly and drop it in hot oil.
Caution – Be cautious of the hot oil spatter as they may cause burn. This may happen if you accidentally drop water droplets in the hot oil, so be careful.
While you fry Palak Pakora, roll them over repeatedly so they get fried evenly on both sides. Fry Palak Pakora until they turn golden brown in colour. Once they get the required colour you can take them out using slotted turner or slotted spoon.
Before taking them out, take a kitchen towel or tissue papers and place them on a plate. This will absorb access oil from Pakoras.
Your Palak Pakoras are now ready to be served. But before serving, we recommend you to sprinkle some Chat Masala and herbs such as Parsley and Oregano on top of Palak Pakoras for enhanced flavour.
Chef Recommendation for Palak Pakora
- In case you do not have Rice flour, you can skip it and the Palak Pakodas will still be delicious.
- Serve Palak Pakoda garnished with some green herbs and it will taste nice.
- Some people prefer long Palak or Spinach leaves and prepare Palak Pakoda without chopping Palak leaves.
- Some people prepare Palak puree and use it to make Batter for Palak Pakodas. In such case no additional water is required.
Discover More Recipes
And that is not all folks! Shall we take this opportunity to invite you to discover more tasty and yummy recipes in our food wonderland.
- Compliment Pakoras with some cool combination of drinks and sauces. Check out our Beverages and Soups & Sauces section.
- How about trying few more tasty Pakoras this season. Check few more pakoras recipes –
Palak Pakoda Recipe
Ingredients
Main Ingredients for Palak Pakoda
- 25 g Spinach Palak
Main Ingredients for Palak Pakoda Batter
- 1/3 cup Gram flour Besan
- 1 tbsp Rice flour Chawal Aata
- 1/4 tsp Carom Seeds Ajwain
- 1/8 tsp Red chillies powder Lal Mirch
- 1/4 tsp Turmeric Haldi
- Pinch of Asafoetida Hing
- 1/4 tsp Salt As per taste
- 5 g Green Chillies Hari Mirch
- Few Coriander leaves
Optional Ingredients for Palak Pakoda
- 1/4 tsp Garam Masala
Frying
- Vegetable Oil for deep frying
Garnishing
- 1/4 tsp Chat Masala for added flavour and garnishing
- 1/8 tsp dried Parsley for added flavour and garnishing
- 1/8 tsp dried Oregano for added flavour and garnishing
Instructions
Preparation Steps to make Palak Pakoda
- Wash Spinach thoroughly and chop it.25 g Spinach
- Now Finely chop Green chillies and Coriander leaves.5 g Green Chillies, Few Coriander leaves
- Take approx 2 cup Vegetable oil in a deep frying pan and put it on gas and switch it to high flame. This you can do so that oil is heated till the time you prepare the batter.Vegetable Oil for deep frying
How to make Palak Pakoda Batter
- Now to prepare the batter, take Gram Flour, Rice flour, Asafoetida, Red chillies powder, green chillies, coriander leaves, Turmeric, Garam Masala, Salt and Carom Seed in a bowl and add 1/2 cup water to it.1/3 cup Gram flour, 1 tbsp Rice flour, 1/4 tsp Carom Seeds, 1/8 tsp Red chillies powder, 1/4 tsp Turmeric, Pinch of Asafoetida, 1/4 tsp Salt, 5 g Green Chillies, Few Coriander leaves, 1/4 tsp Garam Masala
- Now mix all Ingredients properly so that there are no lump formations else it will spoil the experience. Your batter is now ready.
How to make Palak Pakoda
- By now the oil in frying pan should be hot enough to make Palak Pakora. To check this take 1/2 tsp batter and drop it in the frying pan. If it makes intense fizzing sound and the batter drop immediately floats in oil then it means oil is ready for frying.Vegetable Oil for deep frying
- Take Spinach and mix it well with batter. Now take small portion of batter and drop it in hot oil. Be cautious of the hot oil spatter as they may cause burn. This may happen if you accidentally drop water droplets in the hot oil, so be careful.
- While you fry, roll over Palak Pakoras so they get fried evenly on both sides. Fry Palak Pakora until they turn golden brown. Once they get the required colour you can take them out using slotted turner or slotted spoon.
- Your Palak Pakoras are now ready to be served. Before serving, sprinkle some Chat Masala and some herbs such as Parsley and Oregano on top of Palak Pakoras.1/4 tsp Chat Masala, 1/8 tsp dried Parsley, 1/8 tsp dried Oregano
Notes
- In case you do not have Rice flour, you can skip it and the Palak Pakoras will still be delicious.
- Do not fry Pakoras on low flame as in such case they will soak more oil and not cook properly.
Nutrition
Related posts:
Kala Chana Chaat Recipe | Black Chickpeas Salad Recipe
Paneer Pakora Recipe | How to make Paneer Pakora at home
Cauliflower Fritters | Gobi Pakora | Cauliflower Pakora
Pav Bhaji Recipe | How to make delicious Pav Bhaji
Cucumber Raita Recipe | How to make Cucumber Raita
Sabudana Khichdi Recipe | How to make Sabudana Khichdi