Palak Pakodas – Crunchy fritters made with spinach and gram flour.
When it is raining, there is nothing like having a hot cup of tea with a plate of crisp pakodas. Rains tempt us to indulge in pakodas. It doesn’t matter if it is onion pakodas, moong dal pakodas, cabbage or chilly, there aren’t many who can resist these crunchy fritters. It has been raining incessantly since yesterday and pakodas had to be an inevitable snack with the evening chai. So, here is palak pakoda to celebrate the rains.
3 cups of chopped spinach (palak)
1 large onion (pyaaz)
1 ½ cups of gram flour (besan)
½ tsp asafoetida (hing)
1 tsp carom seeds (ajwain)
1 tbsp red chilly powder (laal mirch)
1 ½ tbsp rice flour (chawal ka aata)
Salt as per taste
Oil for frying the pakodas
- In a mixing bowl, add washed, chopped palak leaves.
- Add chopped onions, besan, asafoetida, carom seeds, red chilly powder, salt and mix well.
- The moisture released by the palak and onions is enough to bind the palak with the flour. So I did not add any water. But a tablespoon of water can be added, if required, to bind the batter.
- Finally add the rice flour and mix.
- Heat sufficient oil in a pan.
- Now, take a small portion of the mixture and drop into hot oil, one after the other.
- Drop 4 to 5 fritters into the oil and deep fry till they turn golden brown in colour.
- Do not add too many, at a time .
- Keep turning the pakodas in oil and allow the pakodas to fry evenly from all sides.
- Once they are fried, take out the pakodas using a slotted spoon, and drain excess oil.
- Likewise, make pakodas with the remaining mixture.
- Serve palak pakodas with tomato ketchup or green chutney.
WATCH RECIPE VIDEO: