Description:
This delightful Palak Pakora recipe is a North Indian favorite, perfect for tea time. Traditionally, pakoras are deep-fried, but in this recipe, we make them in a Kuzhi Paniyaram pan. This method requires minimal oil, ensuring that the pakoras are crispy and delicious without the heaviness of deep frying. Packed with nutritious spinach, aromatic spices, and the goodness of gram flour, these crispy treats are a perfect snack to enjoy with a hot cup of tea, especially during the monsoon season.
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 3/4 cup |
| Rice flour | 1/4 cup |
| Spinach, chopped | 1 cup |
| Onion, finely chopped | 1 |
| Green Chilli, finely chopped | 1 |
| Garlic, grated | 2 cloves |
| Ginger, grated | 1-inch piece |
| Fennel seeds (Saunf) | 1 teaspoon |
| Enos Fruit Salt | 1/4 teaspoon |
| SSP Asafoetida (Hing) | 1/4 teaspoon |
| Salt | To taste |
| Oil | For greasing the pan |
| Chaat Masala Powder | For sprinkling |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Instructions:
-
Prepare the Ingredients:
Begin by prepping all the ingredients. Chop the spinach, finely chop the onion, green chili, and grate the garlic and ginger. Set aside. -
Make the Batter:
In a large mixing bowl, combine the gram flour (besan), rice flour, chopped spinach, onion, green chili, grated garlic, grated ginger, fennel seeds, Enos fruit salt, asafoetida (hing), and salt. Slowly add water, a little at a time, until you achieve a thick batter consistency. -
Heat the Kuzhi Paniyaram Pan:
Place a Kuzhi Paniyaram pan on medium heat and add about 1/2 teaspoon of oil into each cavity of the pan. This will ensure the pakoras are crisp without being greasy. -
Cook the Pakoras:
Spoon a tablespoon of the prepared batter into each cavity of the pan. Let the pakoras cook until the bottom side turns golden brown and crispy. Flip them gently using a spoon or fork to cook the other side. Cook until both sides are crisp and golden. -
Absorb Excess Oil:
Once the pakoras are cooked, remove them from the pan and place them on a plate lined with oil-absorbing paper to eliminate any excess oil. -
Serve and Enjoy:
Sprinkle the crispy Palak Pakoras with some chaat masala powder for an added burst of flavor. Serve hot with a side of mint chutney and a steaming cup of ginger tea (Adrak Chai) for a perfect monsoon snack experience.
Serving Suggestions:
These crispy Palak Pakoras are best served fresh and hot. Pair them with refreshing mint chutney or tamarind chutney. The pakoras make for a delightful snack alongside a cup of masala chai, especially during the rainy season when you’re craving something crispy and comforting.
Pro Tip: For a healthier alternative, you can add other vegetables like grated carrots or finely chopped cauliflower to the batter.
