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     Palak Pakoda


 CourseAppetizer, Snacks
 CuisineIndian
 DietGluten Free, Vegan, Vegetarian
 Prep Time10 minutes
 Cook Time10 minutes
 Servings
 Calories116kcal

Ingredients

  • 15-18 Spinach ((spinach) medium-sized leaves, washed and wiped well.)
  • 1 cup Besan ((chickpea flour))
  • ¼ teaspoon zeera ((cumin))
  • ½ teaspoon Ajwain ((carom seeds))
  • ½ teaspoon red chili powder
  • ¼ teaspoon green chili paste
  • ½ teaspoon turmeric powder
  • ½ teaspoon chaat masala
  • Juice of half lemon
  • ¼ teaspoon sugar
  • Pinch of Heeng (asafoetida)
  • Salt to taste
  • Pinch of Soda
  • ¾ cup water
  • Oil (for frying)

  • Instructions

    • In a bowl, combine all the ingredients well (except, water oil and palak). Gradually add water and whisk to form creamy consistency batter that coats the back of the spoon.
    • Heat enough oil in a heavy bottom pan. Once the oil is hot, coat each palak with besan batter and deep fry on medium-high heat until golden brown and crisp. Do not overload the pan.
    • Once done, take the pakoras out and drain on to absorbent towel, repeat the same for all the palak.
    • Serve hot and crisp palak ke poakode with hari chutney or sauce/ketchup and garam chai.

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