Crispy Palak Pakora Recipe: A Perfect Snack for Every Season
Description:
Crispy Palak Pakora, or Spinach Fritters, is a popular Indian snack made by dipping fresh spinach leaves in a flavorful gram flour (besan) batter and frying them to perfection. The result is a crispy, crunchy treat that’s rich in taste and texture. This recipe is not only a wonderful snack for rainy monsoon days but also a healthy option packed with the goodness of iron from spinach. Perfect for vegetarians, it’s a great dish to enjoy with hot masala chai or your favorite chutneys.
Cuisine:
Indian
Course:
Snack
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spinach (fresh leaves) | 150 grams |
| Gram flour (besan) | 1/2 cup (approx. 50g) |
| Red chili powder | 1/2 teaspoon |
| Celery powder | 1/4 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Chaat masala powder | For sprinkling |
| Salt | To taste |
| Oil | For frying |
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Total Time:
40 minutes
Yield:
Serves 2-3 people
Instructions:
-
Prepare the Ingredients:
- Wash and pat dry the spinach leaves thoroughly. It’s important to remove any excess moisture so that the batter sticks well to the leaves.
- In a mixing bowl, add the gram flour, turmeric powder, red chili powder, celery powder, and salt. Mix them together well.
-
Make the Batter:
- Gradually add a little water to the dry ingredients, stirring constantly, until you form a thick batter. The batter should be able to coat the spinach leaves without dripping excessively. If it’s too runny, add a little more gram flour to adjust the consistency.
-
Heat the Oil:
- Heat enough oil in a deep frying pan or kadhai over medium heat. To test if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface immediately, the oil is ready for frying.
-
Coat the Spinach:
- Take each spinach leaf, dip it into the gram flour batter, and coat it evenly on both sides. The batter should completely cover the spinach without excess dripping.
-
Fry the Pakoras:
- Carefully drop the coated spinach leaves into the hot oil. Fry the pakoras in batches to avoid overcrowding the pan. Fry them until they turn golden brown and crispy, about 2-3 minutes per batch. Be sure to flip them gently to ensure even cooking.
-
Drain Excess Oil:
- Once the pakoras are crispy and golden, remove them from the oil and place them on a kitchen towel or paper towels to absorb any excess oil.
-
Serve:
- Sprinkle a pinch of chaat masala on top of the pakoras for added flavor. Serve the crispy palak pakoras hot with a side of tamarind chutney, coriander-mint chutney, and a steaming cup of masala chai.
Tips for Perfect Crispy Palak Pakoras:
- Oil Temperature: It’s crucial to maintain the right oil temperature while frying. If the oil is too hot, the pakoras will burn on the outside and remain raw inside. If the oil is not hot enough, they will become soggy and greasy.
- Batter Consistency: The batter should be thick enough to coat the spinach leaves but not so thick that it doesn’t stick. Adjust water and gram flour as needed to get the right consistency.
- Fresh Spinach: Always use fresh, tender spinach leaves for the best flavor and texture.
Nutritional Information (per serving):
- Calories: Approx. 120-150 kcal (depending on the amount of oil absorbed)
- Protein: 3g
- Carbohydrates: 18g
- Fat: 6g
- Fiber: 2g
- Iron: High (due to spinach)
Variations:
- Chili Spinach Pakora: For an extra kick, add finely chopped green chilies to the batter.
- Cheese Spinach Pakora: Add a small amount of grated cheese into the batter for a cheesy twist.
- Air Fryer Version: For a healthier version, coat the spinach leaves in the batter and place them in an air fryer. Cook at 375°F (190°C) for 8-10 minutes, flipping halfway through, until crispy.
This Crispy Palak Pakora recipe is a delightful and savory snack, perfect for any time of day, especially during the monsoon or cooler months. With a crispy, crunchy exterior and a soft, tender inside, these pakoras will make your taste buds dance with joy.
