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    Home Β» Recipes Β» Snacks

    Palak pakora recipe / Spinach pakora recipe

    April 23, 2013 by Raks Anand 24 Comments / Jump to Recipe

    Palak pakora or palak pakoda is an easy evening snack, perfect for tea time.

    palak pakora

    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😉.

    palak pakora

    Method

    1.  Separate the leaves from the stalk leaving little bit as shown in the picture. Wash and set aside.
    2. Place all the ingredients other than oil & palak , in a mixing bowl.leaves
    3. Add water little by little and mix to a thick batter. It should be thick but loose enough to coat the leaves. batter
    4. Heat kadai/frying pan with enough oil. When it's hot enough (if you drop a drop of batter in oil, it should rise immediately).
    5. 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.
    6. Fry both sides until it puffs up and turns crisp and golden.fry

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

    palak-pakora2
    palak pakora
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    Palak Pakora recipe

    Palak pakora or palak pakoda is an easy evening snack, perfect for tea time. With simple ingredients available at home,
    Course Snack
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 16 minutes
    Servings 2 people
    Cup measurements

    Ingredients

    • 10 Palak leaves Indian spinach
    • Β½ cup Besan gram flour / chickpea flour
    • ΒΌ cup Rice flour
    • Β½ teaspoon Cumin seeds or Ajwain
    • ΒΎ teaspoon Black pepper powder
    • 2 pinches Cooking soda Sodium bicarbonate
    • β…› pinches Asafoetida
    • 1 teaspoon Ghee
    • Oil as need for deep frying
    Prevent your screen from going dark

    Instructions

    • 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.
    • Add water little by little and mix to a thick batter.
    • It should be thick but loose enough to coat the leaves.
    • Heat kadai/ frying pan with enough oil.
    • When it's 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.

    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.
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    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 πŸ™‚

      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 πŸ™‚ 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 πŸ™‚ 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 πŸ™‚

      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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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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