Рецепт Palak pakora recipe – How to make palak pakora/pakoda recipe – spinach fritters recipe

by charulata

Palak pakora is a quick snack recipe made from spinach leaves or palak, gram flour and spices.  It goes well with a nice cup of hot tea/coffee on a rainy day or during winter.  Spinach leaves has got lot of health benefits and is available in plenty during the winter days.   Spinach is rich in antioxidants and helps in lowering blood pressure and controls diabetes. This delicious and crispy snack made with spinach leaves is also easy to prepare and can be had as a starter too. Other pakora recipes  : Methi pakoras Brinjal/baingan pakoras Rice pakoras Cabbage pakoras Paneer pakoras Prep Time : 10 mins Cook Time :  15 mins Servings :  2 to 3 persons North Indian cuisine INGREDIENTS Palak/spinach leaves – 3 cups (chopped finely) Besan/gram flour – 3/4 cup Onion – 1 (medium sized chopped finely) Ginger – 1 teaspoon (chopped finely or grated) Green chillies – 2 (finely chopped) Turmeric powder – 1/4 teaspoon Red chilli powder – 1/2 teaspoon Coriander powder – 1 teaspoon Ajwain or carom seeds – 1/2 teaspoon Salt to taste Oil for deep-frying HOW TO MAKE OR PREPARE PALAK PAKORA RECIPE Wash the palak leaves thoroughly.  Drain them completely and roughly chop them.  Add chopped onions, green chillies and ginger. Then add turmeric powder, red chilli powder, coriander powder, ajwain and salt.  Mix well.  Lastly add gram flour and mix again. Mix all the ingredients well and keep it aside for 5 minutes.  No need to add water as onions and palak release some moisture.  Heat oil in a deep bottomed pan/kadai on medium flame.  When the oil becomes medium hot, drop the mixture little by little with the help of a spoon or by hand. Deep fry the pakoras on medium heat till they become crisp and golden brown in colour.  Drain them in an absorbent/kitchen tissue paper to remove excess oil. Serve palak pakoras hot with coriander chutney or tomato ketchup. NOTES/TIPS You can add chopped coriander leaves for a nice flavor to the pakoras. If the mixture is too thick, then you can add few tablespoons of  water to bring it to a normal consistency. You can sprinkle some chaat masala on top of pakoras before serving. Always fry on medium flame as it makes the pakoras crispy.   Related RecipesMasala idli recipe – How to make masala idli recipe – breakfast recipesChapathi upma or phodnichi poli recipe – how to make chapati or roti upma recipe – snacks/breakfast recipesGreen peas sundal (pattani sundal) recipe – How to make green peas sundal recipe – Navratri recipesPoha cutlet recipe or avalakki/aval cutlet recipe – easy snacks recipeNoodles patties recipe – kids snacks recipe- noodles recipesWhole urad dal or black gram sundal recipe – How to make ulundu sundal recipe – sundal recipesChilli bajji or mirchi bajji recipe – how to make mirchi bajji recipeChocolate cup cake recipeEggless banana cake – How to make eggless banana cake recipe – eggless cakesHow to make aloo bhujia or potato sev recipe – Diwali snacks recipes