This post is also available in: Hindi
Crisp deep fried spinach pakodas add a little dose of nutrition to a fried snack making it a little guilt free indulgence. The good part is that the pakodas can also be baked if you don’t want to fry. You can also try shallow frying.
Palak pakodas are made in two ways. The first way is similar to the way you make onion pakodas where you finely chop the leaves, add them to the gram flour batter and then deep fry them. The second method is more interesting and allows you to maintain the flavour of spinach by adding a good amount of crispiness. In this method each individual spinach leaf is coated with batter and deep-fried. Both onion and sesame seeds add a nice crunch to the pakodas.
While you can use regular palak for this recipe, you can also try the same recipe with Malabar Spinach or Poi ka saag. Poi is said to be more nutritious than regular spinach and taste just like it or even better.
Palak pakoda doesn’t take a lot of time to make. It can be put together in a jiffy even if you have guests coming over in 20 mins. If you paste is very thin, you’ll see more green in your final prepared dish like a proper bhajiya. If not, it will get a more vada type of look.
- 10 big-size Palak Leaves (washed and pat-dried)
- 1 cup Besan
- 2 tablespoons Rice Flour
- 1 teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- Salt as per taste
- Water as needed
- 3 cups Oil
In a bowl, mix together the besan, rice flour, red chilli powder, salt and turmeric powder.
Adding water little by little whisk it to a smooth and lump-free batter.
The batter should be of medium consistency, a little bit thicker than dosa batter.
Keep the oil for heating in a thick bottom pan on medium flame.
Reduce the flame when it heats up.
Dip the palak leaves one by one in the batter so as to coat well on both sides.
Gently tap off the excess batter and slide 2 to 3 leaves in the hot oil.
Fry till it turns golden brown on both sides.
Adjust the heat to medium-low flame in between.
Remove with a pair of tongs on paper towels or a sieve.
Similarly, fry all the leaves and serve hot with any spicy chutney.
The pakodas will lose the crunchiness if kept for long, so it's best to serve them immediately.