Palak Pakora / Pakoda
In this Article
All the goodness & unique taste of spinach coupled with some simple spices & gram flour makes for these luscious palak pakoras. These crispy tidbits are a perfect snack for both, kids and grown-ups alike. Nonetheless they are fried, the presence of spinach in these fritters ups the health quotient a notch. So, this weekend, go ahead and enjoy making these parokas with this simple recipe of ours.
| Serves | Preparation Time | Cooking Time |
| 4 People |
15 – 20 Minutes
|
20 – 25 Minutes |
Ingredients
- 1 cup gram flour (besan)
- 1.5 cup spinach, finely chopped
- 2 green chillies, chopped
- 1 tsp ginger, chopped
- 1 medium sized onion, chopped (optional)
- 1 tsp fennel seed powder
- 1 tsp carom seeds
- 1 tsp coriander powder
- 1 tsp cumin powder
- A pinch of asafoetida/hing
- A pinch of turmeric
- 1/2 tsp red chilly powder
- Salt to taste
- 1 cup water
- Oil for deep frying
Method
Step 1
In a bowl, add all the ingredients one by one. Add salt to taste, add water & mix well to get a semi thick batter. (Skip onion if you don’t prefer it)
Step 2
Make sure the batter is semi thick, as thin batter will make pakoras soak more oil. Keep aside for 15-20 minutes.
Step 3
Heat oil in frying pan, add batter with the help of spoon, fry till golden brown on medium flame.
Step 4
Put fried pakoras on tissue paper to absorb excess oil. Serve crispy palak pakora hot with tomato sauce or green chutney.
Step 5
Palak pakoras can also be enjoyed with fresh, soft bread slices.
Nutritional Information
| Calories | 109 K cal |
| Proteins | 6.0 g |
| Fats | 1.8 g |
| Carbohydrates | 17.1 g |
| Cholesterol | 0 mg |
| Sodium | 67 mg |
| Potassium | 324 mg |
*For deep frying, add approximately 10 grams of fat per serving, at 9 K cal/gram of fat.
Tip: Onion and spinach have water-releasing tendencies, so add water to the batter carefully.
