PALAK/ SPINACH BHAJI / PAKODA

Palak Pakoda.... these crispy spinach fritters are perfect afternoon snack to serve with a cup of tea/ coffee in rainy weather or winter season. It is very easy recipe and requires a few basic ingredients like finely chopped palak, besan flour and few basic Indian spices. These crispy palak pakoda just happened on a weekend when I had some spinach left in my fridge and had to finish it up. I have added some sliced onions to make it crunchy and add some texture.  An uterly unique and delicious snack. The result is a memorable evening that lingers in your memory and your taste buds. These are a wonderful tea time snack recipe and also beest snack food given to kids as soon as they are back from school in the evening. Here I have used finely chopped palak for this recipe but I shall soon going to update another version where you can use the whole spinach leaf to make the pakoda and they also tastes awesome. Follow the given recipe of palak pakoda with step by step photos to make this crispy snack at home.

INGREDIENTS:

2 Cup Spinach/ Palak, chopped finely

1 Cup sliced Onion

2-3 Green Chillies, chopped finely

½ teaspoon Ginger-Garlic Paste

Handful of Mint and Coriander, chopped

½ Cup Besan/ Chickpea/ Gram Flour

3 tablespoon Rice Flour

1 teaspoon Carom Seeds

1 teaspoon Chilli Powder [adjust according to your taste]

½ teaspoon Coriander Powder

½ teaspoon Garam Masala[optional]

Salt as needed

Oil for deep frying

METHOD:

PREPARATION:

STEP 1 – Wash and rinse palak, coriander and mint leaves very well in enough water. Drain completely and chop.

STEP 2 – Take a bowl, add all greens, sliced onion, green chillies, salt, all spice powders and mix very well. Keep this aside for 5 minutes.

STEP 3 – After 5 minutes, mix again and add all flours and mix well. Check the salt and add more if needed.

 Making Pakoda:

STEP 1 – Heat oil in a wide kadai.

STEP 2 – When the oil is hot enough, check by putting a small portion of batter. If it comes over the surface immediately, it means oil is hot. Put the flame medium-high.

STEP 3 – Take some batter in your hand and drop in small quantities.

STEP 4 – Keep stirring and fry until golden.

STEP 5 – Removw with a slotted spoon and drain them on a kitchen towel/ tissue paper and serve hot.

Serve hot palak bhaji/ pakoda with coriander chutney/ tomato ketchup with a hot cup of masala chai / coffee and enjoy.