Palak Pakoda is a popular Indian snack made from spinach leaves (palak) coated in a spiced gram flour (besan) batter and deep-fried until crispy. It's a delicious and crunchy snack that's perfect for rainy days or as an appetizer for gatherings. Here's how you can make Palak Pakoda at home:

Ingredients:

1 cup fresh spinach leaves (palak), washed and pat-dried

1 cup gram flour (besan)

2 tablespoons rice flour (optional, for extra crispiness)

1 small onion, thinly sliced

1-2 green chilies, finely chopped (adjust to your spice preference)

1 teaspoon ginger-garlic paste

1/2 teaspoon carom seeds (ajwain)

1/2 teaspoon cumin seeds

1/4 teaspoon turmeric powder

1/2 teaspoon red chili powder (adjust to your taste)

A pinch of asafoetida (hing)

1 tablespoon chopped fresh coriander leaves

Salt to taste

Water (as needed)

Oil for deep-frying

Instructions:

In a large mixing bowl, combine gram flour, rice flour (if using), ginger-garlic paste, carom seeds, cumin seeds, turmeric powder, red chili powder, asafoetida, chopped green chilies, chopped coriander leaves, and salt. Mix all the dry ingredients well.

Gradually add water to the dry ingredients while whisking to form a smooth and thick batter. The consistency should be such that it coats the back of a spoon and is not too runny. Make sure there are no lumps in the batter.

Add thinly sliced onions to the batter and mix well. The onions will add extra crunch and flavor to the Palak Pakoda.

Heat oil in a deep frying pan or kadhai over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is ready.

Dip each spinach leaf into the batter, coating it evenly on both sides. Gently shake off any excess batter.

Carefully slide the coated spinach leaves into the hot oil. Fry them in batches to avoid overcrowding the pan.

Fry the Palak Pakodas until they turn golden brown and crispy. Using a slotted spoon, remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil.

Repeat the process with the remaining spinach leaves and batter until all the Palak Pakodas are fried.

Serve the hot and crispy Palak Pakodas with green chutney or ketchup. Enjoy this delicious snack with a cup of tea or coffee!

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