Crispy Palak Pakora: Best Indian Spinach Fritters Recipe
25 minutes
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About Crispy Palak Pakora: Best Indian Spinach Fritters Recipe
Indulge in the irresistible crunch of Palak Pakora, delectable spinach fritters perfect for a delightful teatime snack or a vibrant party appetizer. These golden-brown fritters burst with the fresh flavors of spinach, onions, and aromatic spices, creating a symphony of textures and tastes in every bite.Made with a simple blend of chickpea flour (besan), rice flour, and a medley of Indian spices, this recipe is surprisingly easy to follow. The result? Crispy, flavorful pakoras that are sure to become a family favorite. Prepare to be amazed by how quickly you can create this delicious Indian snack.Whether you're a seasoned cook or a culinary novice, this recipe provides a clear, step-by-step guide to making restaurant-quality Palak Pakora at home. Get ready to impress your friends and family with this authentic and satisfying treat!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Spinach Mixture:
- 10 oz Spinach fresh, thoroughly washed and roughly chopped
- 1 Onion finely chopped, medium
- 2-3 Chili Pepper adjust to taste, finely chopped, green
- 1/4 cup Coriander cilantro, finely chopped
For the Batter:
- 1/2 cup Gram Flour besan
- 2 tbsp Rice Flour
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Chili Powder adjust to taste, red
- 1/2 tsp Garam Masala
- 1/4 tsp Coriander Powder dhania
- 1/2 tsp Cumin jeera
- 1/4 tsp Pepper black, ground
- 1/2 tsp Salt or to taste
- 1/4 cup Water or as needed to make a smooth batter
For Frying:
- 2 cup Oil for deep frying, vegetable or canola oil
Instructions
Prepare the Spinach Mixture
- Wash and chop the spinach. Finely chop the onion and green chilies. Combine the spinach, onion, green chilies, and coriander in a bowl.
Make the Batter
- In a large bowl, whisk together chickpea flour, rice flour, ginger-garlic paste, red chili powder, garam masala, coriander powder, cumin seeds, black pepper, and salt.
- Gradually add water, whisking continuously until a smooth, slightly thick batter forms. The batter should be slightly thicker than pancake batter.
Combine and Fry
- Gently fold the spinach mixture into the batter, ensuring it's evenly distributed.
- Heat the oil in a deep pan or kadai over medium-high heat. Once hot, carefully drop spoonfuls of the batter into the oil, ensuring not to overcrowd the pan.
- Deep fry the pakoras until they are golden brown and crispy, turning them occasionally for even cooking. This should take about 2-3 minutes per batch.
Serve
- Remove the pakoras from the oil and place them on a wire rack or paper towel to drain excess oil. Serve hot with your favorite chutney or dipping sauce.
Recipe Notes
Expert Tips for Perfect Palak Pakora
- For extra crispy pakoras, add a tablespoon of rice flour to the batter.
- Don't overcrowd the pan when frying. This will lower the oil temperature and result in soggy pakoras.
- Adjust the amount of green chilies according to your spice preference.
- For a richer flavor, you can add a pinch of asafoetida (hing) to the batter.
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Recipe Nutrition
Calories: 190kcalCarbohydrates: 17gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 100mgFiber: 1gSugar: 1g
Akum Raj Jamir
Articles: 153
4 Comments
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This looks so good! Appreciate the share.
Such an enticing dish! Thanks for the recipe.
Such a great recipe! Can’t wait to try it.
Perfect dish! Can’t wait to cook it.