Crispy Spinach Pakoda (Methi Fritters): A Flavorful Indian Snack
25 minutes
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About Crispy Spinach Pakoda (Methi Fritters): A Flavorful Indian Snack
Craving a crispy, flavorful snack that's both healthy and easy to make? These irresistible Spinach Pakoda, also known as Methi Fritters, are a beloved Indian treat that will tantalize your taste buds.Fresh spinach leaves are blended with gram flour, fragrant spices, and a touch of rice flour for the ultimate crunch. Imagine biting into a warm, savory pakoda, the aromatic spices filling your kitchen.Enjoy these delightful fritters as a perfect afternoon pick-me-up or serve them as a tempting appetizer with your favorite chutney or ketchup. A quick and healthy snack any time of day!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Produce
- 2 cup Spinach methi leaves
Dry Ingredients
- 1 cup Gram Flour besan
- 2 tbsp Rice Flour
- 1 tsp Chili Powder red
- 1/4 tsp Carom Seeds ajwain
- 1/4 tsp Garam Masala
- 2 pinch Mango Powder amchur, dry
- 1 pinch Asafoetida hing
- Salt to taste
Instructions
- Thoroughly wash the spinach leaves and roughly chop them. Set aside.
- In a mixing bowl, combine the chopped spinach, gram flour, rice flour, finely chopped onion, red chili powder, carom seeds, dry mango powder, garam masala, asafoetida, and salt.
- Gradually add small amounts of water to the dry ingredients, mixing well until a thick batter forms. The batter should be thick enough to coat the spinach.
- Heat sufficient oil in a deep bottomed pan or kadai over medium heat. It's ready when a small drop of batter sizzles immediately.
- Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan. This allows for even cooking and optimal crispiness.
- Deep fry the pakoda until they turn golden brown and crispy, turning them occasionally for even browning.
- Remove the pakoda from the oil using a slotted spoon, allowing excess oil to drain back into the pan.
- Serve the hot, crispy spinach pakoda immediately with tomato ketchup or coconut chutney.
Recipe Notes
Good To Know
- Deep fry the pakodas on a medium flame for even cooking.
- Avoid overcrowding the pan while deep frying.
- Adding amchoor (dried mango powder) to the batter helps reduce the bitterness of the methi (fenugreek) leaves.
- The pakoda batter should be of medium consistency – not too thick or too thin.
Expert Tips
- For extra crispy pakodas, add a pinch of baking soda to the batter.
- Serve hot with your favorite chutney or dipping sauce.
- Experiment with different greens like spinach or cilantro in addition to or instead of methi.
Storage Instructions
- Pakodas are best enjoyed fresh. However, leftover pakodas can be stored in an airtight container at room temperature for a few hours.
- For longer storage, refrigerate for up to 2 days. Reheat in a preheated oven or air fryer for best results.
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Recipe Nutrition
Calories: 205kcalCarbohydrates: 31gProtein: 12gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 29mgPotassium: 308mgFiber: 5gSugar: 5gVitamin A: 162IUVitamin C: 2mgCalcium: 24mgIron: 4mg
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4 Comments
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What a delicious recipe! Thanks for posting.
Looks so flavorful! Thanks for posting.
Looks so delectable! Thanks for posting.
Yummy !