Palak Pakoda or pakora is a deep-fried Indian snack made with spinach leaves dipped in chickpeas flour batter. Perfect teatime snack monsoons palak pakoda is an easy appetizer recipe.
In this palak pakoda recipe, I have used finely chopped palak/ spinach along with sliced onions, potatoes, and grated paneer. Vegetables are dipped into chickpeas flour and spices batter and deep fried. You can try all of these recipes or just make Palak Aloo pakoda, Palak onion pakoda, or Palak Paneer pakoda. Basic Pakora recipe remains the same, vegetables are changed to make different pakora recipes.
Pakoda tastes great on their own with a hot cup of masala tea. But, when you serve pakoda with chutney or even tomato ketchup the taste increases many folds. If you are craving for pakora this monsoon you can try out these pakora recipes too. Methi and Ragi Pakoda, Paneer Pakora, Aloo bonda, Mirchi Bajji/Mirchi Vada, Corn Pakora.
I don’t know how we start craving for Pakoras as soon as it rains. All those promises to stop us from cheating on our diet plans with pakoras just lose their meaning when a hot crisp palak pakoda is on the table :). Not only in India, pakoras are also popular across South Asia and Great Britain. Pakoras are also made in Afghan cuisine. In China and Nepal, these are called pakoda, respectively. In Somalia, they are known as bajiye.
Pakora is made using ingredients, such as onion, potato, spinach, paneer, eggplant, chilli etc. Any vegetable dipped in a batter made from besan or gram flour, spices and some herbs and then deep-fried. People also make fish pakora, chicken pakora and even dal pakoras. They are served with mostly green chutney, sweet tamarind chutney or tomato ketchup.
Although this recipe is deep fried, you can choose to make them in air fryers, microwave or even shallow fry to opt for a healthier option. The palak, onion, potato and paneer pakora which are a sheer delight to look at and eat. spinach and paneer along with besan result in soft from inside yummy crispy palak pakoda.
How to Make Palak Pakoda (Vide0)
DID YOU COOK this recipe
Crisp palak pakora or Palak pakoda perfect to serve with chai during monsoon. Pakora are Indian teatime snack.
- 1 cup chopped palak or spinach
- 1 Onion medium sized finely sliced(not large size)
- ¾cup besan/chickpea flour
- 70 gm grated paneer
- cup ½chopped potatoes
- 1 tbsp coriander powder
- Salt to taste
- 1 tsp red chili powder
- tsp ¼turmeric powder
- tsp ¼ajwain carom seeds
- Oil for deep frying
- 1 tbsp chaat masala
Wash and chop all the vegetables.
Put the vegetables the bowl.
Add the gram flour, salt, coriander powder, red chili powder, turmeric, chaat masala powder into the bowl and mix well.
Mix in the water till it reaches a smooth but not runny consistency.
Add grated paneer and mix till everything comes together. (add some flour if required) to adjust the consistency as seen in the recipe video
Heat oil in a kadhai or pan.
Take the batter in hands or use a spoon to drop the batter into the oil once it is hot.
Fry the palak pakodas on low flame until they turn golden color on all sides.
Take them out of oil and in a tissue paper to remove the excess oil.
Sprinkle some chaat masala on palak pakora
Serve hot with chai and chutney.
Use mustard oil in place of refined oil.
Cook pakodas on low to medium heat so that they get cooked properly and evenly.
You can add or remove any vegetables as per your preference.
Serve them hot and immediately after cooking.