Today I am sharing how to prepare palak ke pakore or palak pakora or spinach fritters! You must be wondering these days I am sharing too many recipes with palak. Actually these recipes are not made at a time, however I am posting them within a month. I think we all love palak, so instead of trying the same palak paneer we can try these varieties of recipes. As you all know my recipes are always simple and easy to prepare which you can prepare quickly. When you are cooking leafy vegetable, one preparation you need that is cleaning and sorting the right leaves from the bunch which is bit time consuming I feel. So if you are planning pakoras (normally we all prefer pakora with evening tea if it rains or not 😉 ) in the evening, you can do the cleaning part in the day time and keep things ready! I have prepared these pakoras with no onion no garlic, if someone wants can add chopped onion too. Actually I wanted the palak leaves taste to be dominant! I have added little bit of rice flour in the batter to make these pakoras crunchy and crispy. Even when you are heating the oil to deep fry the pakora, add a teaspoon (or two ) hot oil into the batter which makes the pakoras crispy. You can also try these recipes using palak:
Palak Pakora / Palak ke Pakore / Spinach Fritters
Spinach Leaves/Palak ke patte – a medium bunch which gives around 15 leaves
Gram Flour/ Besan – 1/2 cup
Salt to taste
Baking soda – a pinch
Rice flour – 11/2 tablespoon
Red Chilli Powder – 1/2 teaspoon
Refined Oil – 2 to 4 cup for deep frying
1. 1. Wash and clean the spinach leaves very well and chop them.
2. Take the chopped leaves in a bowl and add salt, red chilli powder into it and allow to rest for 10 minutes.
3. Mixture will release moisture. Add besan and rice flour into it and mix them well.
4. Add a pinch of baking soda and mix again.
5. Heat oil in a wok and take a spoonful of batter and drop in the oil.
6. Fry them until golden from all sides. Keep the flame medium while frying these pakoras.
7. Take them out in a kitchen tissue to drain the extra oil.
8. Serve them hot.
Tips: You can also add ajwain, chopped green chilli and ginger paste in the batter to add more flavours. I wanted the taste of palak to be the dominant hence avoided them.