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Home » BACHELOR COOKING » Palak pakora recipe / Spinach pakora recipe

Palak pakora recipe / Spinach pakora recipe

April 23, 2013 by Raks Anand 24 Comments /

2-palak-pakora-recipe
      Palak pakora or palak pakoda is an easy evening snack, perfect for tea time. I think there is another version of palak pakora of mixing the spinach leaves with the batter, but I have had this way in a restaurant once and even my MIL makes this when she makes south Indian version with vegetables.(bajji). If you have ready made bajji mix, then this can be made more easily in a jiffy😊. Hang on with this simple snack as of now, I promise to bring you interesting recipe coming up next😉.
1-palak-pakora-recipe   

Palak Pakora/ Pakoda recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 5 mins    |  Cook time: 10 mins    |  Serves: 2

Ingredients

Palak/ Indian spinach – 10 leaves


Besan/ chick pea flour – 1/2 cup


Rice flour – 1/4 cup


Ajwain or jeera – 1/2 tsp


Black pepper powder – 3/4  tsp


Cooking soda/ Sodium bi carb – 2 pinches


Asafoetida – 2 pinches


Ghee – 1 tsp


Oil – as need for deep frying

Method

  1.   Separate the leaves from the stalk leaving little bit as shown in the picture. Wash and set aside. Place all the ingredients other than oil & palak , in a mixing bowl.1palak
  2. Add water little by little and mix to a thick batter. It should be thick but loose enough to coat the leaves. 2palak
  3. Heat kadai/frying pan with enough oil. When its hot enough (if you drop a drop of batter in oil, it should rise immediately). Dip the leaves one by one and carefully drop in oil. You can fry 2-3 at a time depending on how much oil you use for the frying. Fry both sides until it puffs up and turns crisp and golden.3palak
Notes
    • You can replace black pepper powder with red chilli powder too. But I love the flavour it lends to the pakoras.
    • You can use any spinach that are big enough for this pakoras.
    • Too much water or too much cooking soda will make the pakoras oily.

Drain over paper towels to remove excess oil  and serve hot with green chutney as side along with hot tea! Consume hot.

palak-pakora2

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Filed Under: BACHELOR COOKING, KIDS CORNER, SNACKS

Previous Post: « Mor kuzhambu, paruppu usili – (South Indian lunch ideas)
Next Post: Raj kachori recipe, Chaat recipes »

Reader Interactions

Comments

  1. Sangeetha Nambi

    April 23, 2013 at 5:20 am

    That's delicious….

    Reply
  2. Sunanda

    April 23, 2013 at 5:52 am

    it looks so crispy and yummy…perfect for evening snacks..

    Sunandas Kitchen

    Reply
  3. Sireesha Puppala

    April 23, 2013 at 6:08 am

    Yummy pakoras 🙂

    Reply
  4. Sowmya Madhavan

    April 23, 2013 at 6:27 am

    Had at a friends place once..loved it..looks crispy..

    Reply
  5. JEYASHRI SURESH

    April 23, 2013 at 6:48 am

    Never heard about this, quite interesting. Looks very tempting.

    Reply
  6. Divya Pramil

    April 23, 2013 at 7:32 am

    Wow thats my fav and you have done it so well.. looks super crispy and nice clicks 🙂 Feel like munching on them now!!

    Reply
  7. AparnaRajeshkumar

    April 23, 2013 at 7:54 am

    this is another interesting idea Raks ! i generally chop the leaves and make it ! this is too good !

    Reply
  8. Hamaree Rasoi

    April 23, 2013 at 8:23 am

    I too make this..but chop it. Your's is looking so tempting…

    Reply
  9. Wer SAHM

    April 23, 2013 at 8:48 am

    Saw this recipe once in magazine…. you made it so delicious Raji…nic clicks too

    Reply
  10. Priya Suresh

    April 23, 2013 at 11:09 am

    Can have a plate full of these beauties,sooo irresistible.

    Reply
  11. Shama Nagarajan

    April 23, 2013 at 11:13 am

    interesting recipe..tempting

    Reply
  12. Kadhyaa

    April 23, 2013 at 12:28 pm

    love that shapes 🙂 perfect timing for a pakoda

    Reply
  13. dassana

    April 23, 2013 at 3:20 pm

    this version is more crisp than the other versions. love both the version.

    Reply
  14. Vanamala Hebbar

    April 23, 2013 at 4:25 pm

    Nice idea…Looks tasty

    Reply
  15. BAGIRATHI DEVI

    April 23, 2013 at 4:43 pm

    It's nice

    Reply
  16. Gayathri Ramanan

    April 23, 2013 at 10:16 pm

    looks crispy…tempting clicks

    Reply
  17. Apu

    April 24, 2013 at 1:46 am

    Really tempting, we have the weather or these!

    Reply
  18. anusha praveen

    April 24, 2013 at 3:26 am

    addictive way to gorge on Palak.

    Reply
  19. Revathi

    April 24, 2013 at 5:53 am

    yummy one…the idea of adding the whole leaf is nice…

    Reply
  20. Aruna Manikandan

    April 24, 2013 at 6:15 am

    healthy and crispy pakoda's 🙂

    Reply
  21. akhil vinayak

    April 25, 2013 at 6:20 am

    This comment has been removed by the author.

    Reply
  22. akhil vinayak

    April 25, 2013 at 6:21 am

    I find the dish amazing, I’ll definitely try it. Pakoda has alwaya been my favorite, thanks for the gr8 recipe and tips.
    I was bored with eating ordinary food, I think you all must have (been in/are in) the same phase, so this is definitely for you an exotic Indian recipe with gr8 sections filled with delicious recipes.
    http://www.doublehorserecipe.com/

    Reply
  23. Sharmilee! :)

    April 26, 2013 at 6:59 am

    Looks very appetizing, sounds new and interesting to me!

    Reply
  24. Darshita Lakkad

    June 23, 2013 at 10:04 am

    it's my favorite monsoon recipe.
    yummy…..

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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