Crispy Palak Pakora Recipe – Made in a Kuzhi Paniyaram Pan
Indulge in the delightful crunch of Crispy Palak Pakoras, a North Indian snack that celebrates the vibrant flavors of fresh spinach and spices, expertly cooked in a Kuzhi paniyaram pan. This unique cooking method results in perfectly crisp and fluffy pakoras that are a joy to savor, especially during the monsoon season with a steaming cup of ginger tea. Prepare to impress your family and friends with this easy-to-follow recipe that combines traditional ingredients with a modern twist.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 3/4 cup |
| Rice flour | 1/4 cup |
| Spinach (chopped) | 1 cup |
| Onion (finely chopped) | 1 |
| Green chili (finely chopped) | 1 |
| Garlic (grated) | 2 cloves |
| Ginger (grated) | 1 inch |
| Fennel seeds (Saunf) | 1 teaspoon |
| Enos fruit salt | 1/4 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | To taste |
| Sunflower oil | For cooking |
| Chaat masala powder | For sprinkling |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 200 kcal |
| Protein | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | Varies with salt added |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 20 minutes |
| Total | 30 minutes |
Servings
| Number of Servings | 4 |
Cuisine and Course
| Cuisine | Course |
|---|---|
| North Indian | Snack |
Instructions
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Preparation of Ingredients: Begin by gathering and preparing all the ingredients as outlined above. Ensure that the spinach is thoroughly washed and chopped, the onion is finely diced, and the garlic and ginger are grated. Having everything ready will streamline the cooking process.
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Mixing the Batter: In a large mixing bowl, combine the gram flour (besan), rice flour, chopped spinach, finely chopped onion, green chili, grated garlic, grated ginger, fennel seeds, Enos fruit salt, asafoetida (hing), and salt. Carefully mix these ingredients until they are well combined.
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Creating the Batter Consistency: Gradually add a little water to the dry mixture, stirring continuously until you achieve a thick batter. The consistency should be such that it can hold its shape when scooped into the paniyaram pan. Avoid making the batter too runny, as it will affect the crispiness of the pakoras.
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Cooking in the Kuzhi Paniyaram Pan: Heat a Kuzhi paniyaram pan over medium heat. Once the pan is adequately heated, add about half a teaspoon of sunflower oil into each of the cavities of the pan. This oil will help in achieving that golden-brown color and crisp texture that is characteristic of good pakoras.
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Frying the Pakoras: Using a spoon, carefully drop a tablespoon of the prepared palak pakora batter into each cavity of the pan. Allow them to cook undisturbed for a few minutes until they turn golden brown and crispy on the bottom. Once the bottoms are crisp, gently flip the pakoras to cook the other side.
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Draining Excess Oil: After both sides are perfectly crisp and golden, use a slotted spoon to remove the pakoras from the pan. Place them on a plate lined with oil-absorbent paper to drain any excess oil. This step is crucial to ensure the pakoras remain crispy and not greasy.
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Serving: Serve the crispy Palak Pakoras hot, garnished with a sprinkle of chaat masala powder for an extra kick of flavor. Pair these delicious snacks with refreshing mint chutney and a cup of Adrak chai (ginger tea) for the perfect tea-time experience, especially delightful during the rainy season.
Final Thoughts
This Crispy Palak Pakora recipe made in a Kuzhi paniyaram pan is not just a treat for your taste buds but also a wonderful way to incorporate nutritious spinach into your diet. The unique cooking method offers a delightful twist on traditional pakoras, making them lighter and crispier. Whether you’re enjoying them as a snack or serving them at a gathering, these pakoras are sure to become a favorite in your home. Enjoy every crunchy bite!
