Palak Bhajia Recipe – Spinach Pakoras
Overview
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Spinach Bhajias, also known as Palak Pakoras, are a delicious and crispy Indian snack made by deep-frying a flavorful batter of spinach and spices. They are perfect for tea-time or as an appetizer, served best with chutneys like Dhaniya Pudina Chutney or Tomato Onion Chutney.
Ingredients
| Ingredients | Quantity |
|---|---|
| Spinach Leaves (Palak) | 3/4 cup, tightly packed |
| Gram flour (Besan) | 5-6 tablespoons |
| Rice flour | 1 tablespoon |
| Baking soda | 1 pinch |
| Asafoetida (Hing) | 1 pinch |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Salt | To taste |
| Ajwain (Carom seeds) | 1/4 teaspoon |
Instructions
-
Prepare the Batter:
- Begin by rinsing the spinach leaves thoroughly under running water to remove any dirt or debris. Pat them dry and roughly chop the leaves.
- In a large mixing bowl, combine the chopped spinach with gram flour (besan) and rice flour.
- Add a pinch of baking soda, asafoetida (hing), turmeric powder, red chili powder, cumin powder, salt, and ajwain (carom seeds) to the bowl.
- Gradually add water to the mixture, stirring constantly, until you achieve a smooth batter. Ensure that the batter is of a semi-thick consistency – not too runny but not overly thick either.
-
Frying the Pakoras:
- Heat oil in a deep pan over medium heat for frying. To check if the oil is ready, drop a small portion of batter into the oil. If it rises to the surface quickly and begins to sizzle, the oil is ready for frying.
- Using a spoon or your hands, carefully drop small portions of the batter into the hot oil.
- Fry the spinach pakoras in batches, ensuring they don’t overcrowd the pan. Cook each batch until the pakoras turn golden brown and crispy on the outside, which usually takes about 3-4 minutes per batch.
- Remove the fried pakoras from the oil using a slotted spoon and transfer them onto a paper towel-lined plate to absorb excess oil.
-
Serving:
- Once all the pakoras are fried, serve them immediately with Dhaniya Pudina Chutney (Coriander Mint Chutney) or Tomato Onion Chutney for a delightful snack that is sure to be loved by all.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 18g |
| Protein | 4g |
| Fat | 7g |
| Saturated Fat | 1g |
| Fiber | 3g |
| Sodium | 300mg |
| Vitamin A | 850 IU |
| Vitamin C | 10 mg |
| Iron | 2 mg |
Tips for the Perfect Palak Bhajia:
- Chopping Spinach: Ensure the spinach is chopped finely. Large pieces of spinach may result in uneven frying.
- Consistency of the Batter: The batter consistency plays a crucial role in achieving perfectly crispy pakoras. It should not be too thick, as it may result in heavy, dense pakoras. If the batter is too watery, the pakoras may soak up too much oil.
- Temperature of the Oil: Fry the pakoras on medium heat. If the oil is too hot, the outside will turn brown quickly, leaving the inside uncooked. On the other hand, if the oil is not hot enough, the pakoras will absorb too much oil and turn soggy.
Palak Bhajia or Spinach Pakoras are a simple yet flavorful snack, perfect for enjoying with a hot cup of tea or as a party appetizer. The combination of spinach and spices makes these fritters irresistible, and they can be enjoyed by both children and adults alike.
So, the next time you crave a crispy, savory snack, whip up a batch of these delicious Palak Bhajias, and watch them disappear from the plate in no time!
