Pakoras or fritters are a hugely popular Indian street food and tea-time snack and are particularly enjoyable during the monsoon and winters. You will find that every region – north, south, east, west – have their own unique recipes, sprinkled with beautiful local flavours. Moreover, pakoras are made of a variety of vegetables and meat. Fritters made of egg plants, potatoes, onions, peppers to those of eggs, fish and chicken, the list goes on. And I am sharing with you my favourite, easy, homemade crispy palak pakora recipe.
I feel, palak pakora or spinach fritters is one of the gems in the pakora family. They are crispy and crunchy in texture and mildly spiced in flavour. The only spices that I have used are chilli and turmeric powders and some cumin seeds. Therefore, you can make these in a jiffy with minimal and easily available ingredients.
Also, there is no baking soda that I’ve used to make the pakoras fluffy. There’s a secret tip to do that which, you will find out while going through the cooking instructions.
The best way to have these is, with a group of friends over some tea and chit-chat. So, call your buddies over, serve these easy to make, yummy pakoras and have a gala time. Even spinach non-lovers enjoy these quick and easy fritters!
These are usually served with a variety of chutneys and if nothing else even ketchup works. But, let me also assure you that these taste fantastic on their own too!
Besides, having them with a fresh, hot cup of masala chai, I personally love relishing these easy, homemade crispy palak pakora with a lovely lentil curry or dal and steamed rice. You guys should try this combination as well 🙂
So, find below this fabulous and easy peasy recipe of palak pakoras.
You could also glance through my dal vada and chana dal pakora (lentil fritters) recipes – other savoury, quick and easy tea-time snack.
Eat hearty!
Crisp & crunchy palak pakora
Ingredients
- 200 g baby spinach
- 2 cups gram flour (besan)
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp chaat masala for garnishing
- oil for frying
- salt to taste
Instructions
- Wash the spinach leaves, pat them dry and keep them aside
- Mix the gram flour with the spice powders, cumin seeds and salt
- Gradually add water to the mixture to form a smooth, lump-free and moderately thick batter
- Once the batter is ready, heat a wok with oil
- Take about a tablespoon of this hot oil and add it to the batter and mix well. This step will ensure fluffy pakoras
- Dip each spinach leaves individually in the batter, coat well and drop it in the hot oil
- Keep the flame low while releasing the leaves in the oil and increase it once in the oil
- Flip the pakoras once or twice over. Remove on a kitchen towel once they turn golden brown
- Garnish the pakoras with some chaat masala and serve hot with some tamarind chutney and hot Indian masala chai!
Notes
- Ensure that the spinach leaves are completely dry before you dip them in the gram flour batter
- Adding hot oil to the batter eliminates the need of using baking soda to make the pakoras fluffy
- g - grams
- tsp - teaspoon
