Palak Pakoda

Introduction—Hello friends, we welcome you to the Khana Khilana recipe blog. Today, we will tell you about a delicious crispy recipe. Palak Pakoda is a wonderful breakfast recipe that is soft and delicious and crispy on the outside. Many types of tasty pakodas are made in the markets and one thing common in all pakodas is gram flour. No pakoda can be made without gram flour. All the pakoras are prepared by dipping them in the gram flour liquid, for example, cabbage pakoda, potato pakoda, onion pakoda, chili pakoda, mushroom pakoda, and others.

After the gram flour is cooked, all the pakodas appear yellow from the outside, but when spinach pakodas are made by mixing gram flour in it, its green color appears which improves the presentation of the spinach pakodas and looks very good too. In the rainy season, along with other pakoras, people like to eat spinach pakoda with tea. Palak pakodas are prepared and served with great love for the special guests who come to small functions at home like birthday parties, kitty parties, etc.

Spinach Pakodas are made in two ways. Firstly, the spinach leaves are cut and aromatic spices are added to the thick gram flour paste, and the spinach leaves are dipped in the gram flour paste from both sides, and then put in hot cooking oil and deep fried to make them crispy.

The second way is to wash the spinach leaves, chop them finely, add gram flour and other spices, and make small round-shaped Pakodas by deep frying them in cooking oil. They are served hot with coriander mint green chutney and tea. Today we will teach you how to make both types of Pakodas. So let’s make these delicious crispy Palak Pakoda.

Preparation Time – 10 – 15 Minutes
Cook Time –  30 – 35 Minutes
Total Time – 45 – 60 Minutes
Servings – 4 + Servs
Cuisine – North Indian

 

 

Palak Pakoda Ingredients:

 

• 500 gm – Palak (spinach)
• 500 gm – Besan (gram flour)
• 2 tablespoons – Rice flour
• 1 teaspoon – Salt (as per taste)
• ½ teaspoon – Turmeric powder
• 1 teaspoon – Red chili powder
• ½ teaspoon – Baking soda
• 2 pinches – Asafoetida
• 2 – Green chili (finely chopped) 
• 1 – Onion (chopped)
• 1 – tablespoon – Green coriander (chopped)

 

Palak Pakoda Directions:

 

Step 1

Break 25 to 30 small spinach leaves, wash them with clean water, dry them with a kitchen towel, and chop them coarsely, not too finely. Peel and chop a medium-sized onion and Chop two green chilies finely.

Step 2

Put chopped spinach in a large bowl, add chopped onion and chopped green chilies, add salt as per taste, and add red chili powder as per taste, add a pinch of asafoetida, half tsp turmeric powder, 1 tablespoon rice flour and a pinch of baking powder, 1 tablespoon chopped green coriander and 5 tbsp gram flour.

Step 3

Mix everything thoroughly with clean hands, sprinkle a little water, and mix. Do not add too much water as onion and spinach already contain moisture. Mix all the ingredients well and keep it aside. Place a deep non-stick pan over the flame and pour approximately 500 grams of cooking oil into it.

Step 4

When the cooking oil becomes medium hot, take lemon-sized balls of spinach from the mixer and put them in the oil with your fingers and put your thumb in it. Put as many palak pakodas (spinach pakodas) as can fit in the pan at one time. Let the pakodas remain in the oil for 20 seconds on medium flame. After 20 seconds, turn the pakodas with the help of a slotted spoon. 

 

 

Step 5

Increase the flame a little and turn the pakodas and let them lie on the other side for 20 seconds. After 20 seconds, turn the pakodas with a slotted spoon and take them out in a plate. These pakodas are still raw, we will double fry them again. Make palak pakodas using the remaining mixer in the same way.

Step 6

When all the pakodas are ready, we will put as many pakodas as we can in the oil in the pan at one time and roast them till they turn golden brown over medium flame. When the spinach pakodas are well roasted golden brown then take them out on a plate covered with kitchen paper. In this way fry all the raw fried palak pakodas till they turn golden brown. So our crispy Palak pakoda is ready. Serve them with hot green coriander mint chutney and tea.

Step 7

Now we will tell you how to make Palak Pakodas in another way. For that, pluck medium-sized spinach leaves from the top stalk, wash them with clean water, and dry them with a kitchen towel.

Step 8

Put 200 gm gram flour in a bowl, add a pinch of asafoetida, a pinch of baking powder, salt, and red chili powder as per taste, mix everything well add some water, and make a thick paste by mixing well. Do not add too much water. Mix the gram flour paste well, making sure there are no lumps in it.

Step 9

Place a deep non-stick pan on the flame and add cooking oil in it. When the cooking oil becomes medium hot, hold a spinach leaf from the stalk side and apply the gram flour paste on both the sides of the gram flour paste and when the gram flour is well coated on both the sides of the spinach leaf, then put the leaf in the cooking oil.

Step 10

Put only as many leaves as can fit in the pan at one time, not too many. Turn the leaves with the help of a slotted spoon and roast them well. While frying the spinach leaves at one time, keep taking them out on a tissue paper in a plate. Fry all the spinach leaves in the same way till they turn golden crisp and take them out on a plate. So our crispy Palak Pakoda is ready. Serve them with delicious green coriander mint chutney and hot tea. They are very crispy and taste delicious.

To make delicious coriander and mint chutney, check out our Hara Bhara Kabab recipe, the link for which is given below.

Click Here ⇔  Hara Bhara Kabab Recipe  

 

Tips And Notes

 

1 – Rice flour is added to the recipe to bring crispiness but if you do not have rice flour available, you can skip it and instead add a little wheat flour, this also brings crispness to the recipe.

2 – Lightly roast half a tablespoon of whole black pepper, half a tablespoon of whole coriander, and half a teaspoon of whole fennel in a non-stick pan on low flame. Crush them coarsely mix them in the pakoda mixer and roast them. The pakodas will taste good.

3 –  Always use fresh gram flour. Sometimes worms grow in gram flour that has been stored for a long time and it gets spoiled. Old gram flour should never be used for making any recipe. Always use fresh gram flour.

4 – While making the gram flour paste, sometimes it becomes thin due to adding more water. If your paste becomes thin, then add some more gram flour to it and make it a little thick.

 

Faq

 

Q: How many types of pakodas are there?

Ans: There are many types of pakodas available in the market such as potato pakoda, chili pakoda, onion pakoda, cabbage pakoda, baby corn pakoda, ice cream pakoda, mushroom pakoda, bread pakoda, paneer pakoda, tomato pakoda, moong dal pakoda, eggplant pakoda, egg pakoda, chana dal pakoda, etc.

Q: When are pakodas eaten?

Ans: Be it a heavy breakfast in the morning or a nice evening tea, you can eat pakodas at any time. They taste delicious with green coriander mint chutney. Especially in the rainy season, hot pakodas taste delicious with tea.

Q: Pakoda is good for health?

Ans: All types of pakodas are made by deep frying them in oil. People who are health conscious consume fried foods less. Eating pakodas in limited quantity is not harmful for health but eating more of them can cause acidity or any other stomach related problem.

 

 

You May Also Like ⇓

 

Ice Cream Pakoda
Paneer Pakoda Recipe
Paneer Pakoda Recipe
Baby Corn Fritters Recipe
Kalmi Vada Recipe

 

In Conclusion

 

Welcome to the khana khana recipe Blog. Today we have told you about the Palak Pakoda in detail. We have told you how to make two types of spinach pakodas. One, after thickly chopping the spinach, add gram flour, salt according to taste, red chili powder, turmeric powder, asafoetida, baking powder, chopped green chilies, chopped coriander leaves and prepare small ball-shaped pakodas by frying them in hot cooking oil till they turn crispy. The second method, after making a thick gram flour paste, is to coat the spinach leaves from both sides and fry them till they turn crispy and golden in hot cooking oil. After preparing them, serve them hot with delicious coriander mint chutney and tea. We hope you like this recipe. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.

 

 

 

Palak Pakoda / Nutrition Value 

 

Amount Per Serving 50 gm (two pieces)

Calories⇒        222 cals  
Fat⇒                 15 gm
Carbs⇒            18 gm
Protein⇒          3g gm