Share Recipe

Palak pakoda (spinach fritters)

Servings: 2-3
Preparation time: 10-12 minutes.
Frying time: 5-6 minutes(each batch).
Total time: 18 minutes.

I returned from holidays and same day rain started, I witnessed the dried plant of spinach turning into fresh, glittering green in my kitchen garden. It was so soothing to the eyes! It was raining and raining, I loved to see the plant bursting out and growing every day. I plucked some of them and made palak ka pakoda (spinach fritters). My favorites…

Ingredient:

Spinach: 100-150 gm.
Onion: 1 no. (Medium size)
Green chilli: 2-3 no.
Garlic: 4-5 flex
Salt: 1 teaspoon
Ajwain (carom seeds): half teaspoon
Black pepper corn: 12-15 no.
Besan (gram flour): 1 cup
Mustard oil: for deep frying

Preparation:

Take spinach leaf; discard the hard stem, chop roughly and keep aside.
Chop onion, garlic and green chilli. Keep aside.
Take a bowl. Put sliced onion, garlic and green chilli along with salt, ajwain and black pepper.
Leave it for 10-15 minutes. Due to salt it gets watery, add chopped leaf and Besan.
Mix and Mash all with the help hand, Mash properly (more you mash better it is). Now batter is ready for pakoda.

Method:

Take a fry pan, heat oil, let oil to smoke. Pour a drop of batter into the oil.
If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
After getting right temperature of oil, take little quantity of batter by hand or spoon.
Drop the batter into the oil, five- six pieces or as many which can be accommodated as per quantity of oil. As shown in photo.
Deep fry, when they start to come up slowly turn over(about 2-3 minutes).
Fry till it becomes golden brown(about 2-3 minutes) from both sides, spinach pakoda is ready to be served.
Serve hot with green chutney or raw peanut chutney, followed with tea or coffee.