When it comes to indulging in a delicious and satisfying snack, few things can rival the goodness of palakura pakodis. These crispy spinach fritters are not only a delightful treat for your taste buds but also a fantastic way to sneak in some greens into your diet. Whether enjoyed as a tea-time accompaniment or served as an appetizer at gatherings, palakura pakodis are a true crowd-pleaser. So, let’s dive into the recipe that promises crispy perfection and vibrant flavors.
Ingredients:
- – 2 cups fresh spinach leaves (palak), washed and finely chopped
- – 1 cup chickpea flour (besan)
- – 1 small onion, finely chopped
- – 1-2 green chilies, finely chopped (adjust to taste)
- – 1 teaspoon ginger-garlic paste
- – 1/2 teaspoon red chili powder (adjust to taste)
- – 1/2 teaspoon turmeric powder
- – 1/2 teaspoon cumin seeds
- – A pinch of asafoetida (hing)
- – Salt to taste
- – Water, as needed
- – Oil for deep frying
Instruction:
- Prepare the Spinach:
- – Wash the spinach leaves thoroughly and chop them finely. Ensure that they are dry or slightly moisture-free to avoid splattering while frying.
- Prepare the Batter:
- – In a mixing bowl, combine chickpea flour, chopped onions, green chilies, ginger-garlic paste, red chili powder, turmeric powder, cumin seeds, asafoetida, and salt. Mix well to create a dry mixture.
- Add Spinach:
- – Gradually add the finely chopped spinach to the dry mixture. Gently mix everything until the spinach is coated evenly with the spices and flour.
- Create the Pakodi Batter:
- – Begin adding water little by little to the mixture, and mix to form a thick batter. The moisture from the spinach will contribute to the batter consistency. The batter should be thick enough to coat the back of a spoon.
- Heat Oil:
- – Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small portion of the batter into the oil. If it sizzles and rises to the surface, the oil is at the right temperature.
- Fry the Pakodis:
- – Using your fingers or a spoon, carefully drop small portions of the batter into the hot oil. Fry them in batches, ensuring not to overcrowd the pan. Fry until the pakodis turn golden brown and crispy. It may take around 4-5 minutes per batch.
- Drain and Serve:
- – Using a slotted spoon, remove the fried pakodis from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve Hot:
- – Palakura pakodis are best enjoyed when they are hot and crispy. Serve them with your favorite chutney, dip, or a cup of hot tea.
Tips:
- – You can adjust the spice levels by increasing or decreasing the amount of green chilies and red chili powder.
- – Ensure that the batter is of the right consistency—neither too thick nor too thin—to achieve crispy pakodis.
- – Adding a pinch of baking soda to the batter can enhance the crispiness of the pakodis.
- – Experiment with adding finely chopped vegetables like onions, grated carrots, or bell peppers to the batter for extra flavor and texture.
These palakura pakodis are not only a delightful snack but also a wonderful way to incorporate spinach into your diet. Enjoy their crispy exterior and flavorful interior as a perfect accompaniment to your tea-time or as a tasty appetizer for gatherings.