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5
from 1 vote
Palak Pakoda
Palak pakoda - whole spinach leaves are coated with spiced gram flour batter and deep fried till crisp.
Course
Snack
Cuisine
Indian
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
Calories
463
kcal
Author
Kanan
Ingredients
▢
10-12
Spinach (Palak)
leaves, medium sized
▢
½
cup
Besan (gram flour)
▢
2
tablespoons
Rice flour
▢
¼
teaspoon
Ajwain (Carom seeds)
▢
¼
teaspoon
Turmeric powder
▢
½
teaspoon
Red chili powder
▢
½
teaspoon
Coriander powder
▢
Salt to taste
▢
⅓
cup
Water
or more or less
▢
Oil
for deep frying
▢
Chaat masala
and red chili powder, to sprinkle on top of pakoda
Instructions
take spinach leaves, remove the hard stalk.
Rinse them well carefully. Pat it dry using kitchen towel or paper napkin.
Keep the cleaned, dry spinach leaves aside.
To make the batter, take besan, rice flour, salt, ajwain, turmeric powder, red chili powder and coriander powder in a bowl. Mix well.
Now make the batter by adding little water at a time.
The consistency should be medium thick. I have used ⅓ cup of water.
Now heat the oil in a pan for deep frying on medium heat.
Once it is hot, take one spinach leaf, dip into the batter. It should be coated from all the sides.
Gently slid the batter coated spinach leaves in the hot oil.
Fry 4-5 pakodas at a time.
Once fried from one side, flip it and fry another side. It should be crispy from both the sides.
Using slotted spatula, drain the excess oil and remove them on a paper towel lined plate.
Sprinkle some chaat masala and red chili powder on top.
Nutrition
Calories:
463
kcal
|
Carbohydrates:
23.9
g
|
Protein:
7.6
g
|
Fat:
38.4
g
|
Saturated Fat:
5
g
|
Cholesterol:
0
mg
|
Sodium:
651
mg
|
Potassium:
557
mg
|
Fiber:
4.3
g
|
Sugar:
2.8
g
*Nutrition information is a rough estimate for 1 serving
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