palak ke pakore is an ideal monsoon snack recipe with spinach leaves dipped in gram flour batter and deep fried.
palak ke pakore is a crisp and yummy tea time snack recipe with very basic ingredients retaining the taste and aroma of spinach.
1. Wash the spinach leaves and spread it on a towel and pat dry. Remove the stem leaving only a small portion.
2. For making the batter mix together besan, red chilli powder, turmeric, green chilli paste, ajwain, baking soda and salt. Add water little by little to make a thick batter without any lumps.
3. Heat sufficient oil in a kadhai for deep frying. Dip each spinach leaf in the batter and deep fry in the hot oil till golden brown and crisp on both sides. Remove and keep on an absorbent paper.
4. You may fry 2-3 spinach leaves at a time. Repeat till all the spinach leaves are done.
5. Your crispy and yummy palak ke pakore is ready. Serve hot with ketchup or chutney
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| Palak ke Pakore |
'palak' is the hindi word for spinach and 'pakore' means fritters, so palak ke pakore is basically spinach fritters.
palak ke pakode is prepared in two ways. the first method is to deep fry the whole spinach leaves dipped in batter. the second method is to chop the spinach leaves and mix along with the batter and deep fry small round pakoras. today, I'm sharing the first method of making palak ke pakore.
palak ke pakore is enjoyed best with green chutney or ketchup along with a cup of tea.
also, see my other fritters recipe
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| Palak ke Pakore |
Palak ke Pakore
Author: Razina | Cuisine: Indian | Recipe Type: Snacks
Prep Time: 10 minutes | Cook Time: 10 minutes | Yield: 15 pakoras
Ingredients
- 15 equal sized spinach leaves
- 1 cup gram flour or besan
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon green chilli paste
- 1/4 teaspoon carom seeds or ajwain
- a small pinch of baking soda
- salt as required
- oil for deep frying the pakodas
Directions for making palak ke pakode recipe
1. Wash the spinach leaves and spread it on a towel and pat dry. Remove the stem leaving only a small portion.
2. For making the batter mix together besan, red chilli powder, turmeric, green chilli paste, ajwain, baking soda and salt. Add water little by little to make a thick batter without any lumps.
3. Heat sufficient oil in a kadhai for deep frying. Dip each spinach leaf in the batter and deep fry in the hot oil till golden brown and crisp on both sides. Remove and keep on an absorbent paper.
4. You may fry 2-3 spinach leaves at a time. Repeat till all the spinach leaves are done.
5. Your crispy and yummy palak ke pakore is ready. Serve hot with ketchup or chutney
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| Palak ke Pakore |
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The Foodie Delight
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The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!