Palak Pakora, Spinach Pakora
Palak Pakora – Finely chopped spinach leaves mixed in a chickpea flour batter and deep fried in oil. Serves as a delicious snack with tea.
Who doesn’t like pakoras for a lovely evening snack? Everybody loves it and so everybody have their own style of preparation. Some make Onion Pakora, Some make mix veg. pakora. My friend Fareeha already posted delicious Aloo Pakora and Gobi Pakora on her blog. And now I have for all of you Palak Pakora which is unique in taste because of the crispy spinach leaves inside.
Palak or Spinach is considered as one of the healthy leafy vegetables all over the world. Even Popeye says so J. The taste of the Spinach is also too good. One needs to take care that it shouldn’t get soggy when cooked.
I first tasted these Palak Pakora’s in Hyderabad. Some of the bakeries are very good in making them. While onion pakora in bakery is for spicy stuff lovers, these Palak Pakora are for people who prefer something more other than just being spicy.
The Palak Pakora which is shown in the pictures is made by mom. She said she was not in mood to prepare the regular pakoras and wanted to prepare these. What more to give a twist she has even added slightly roasted broken cashew. The taste was mind blowing. The crunchy cashews joined hands with the crispy fried spinach and it was just awesome.
Palak Pakora can be one of the best snacks for rainy season. It is just an amazing experience to sit beside the window watching rain and eating piping hot pakoras. Enjoy these pakoras with any chutney or tomato ketchup. Or serve it in North Indian style with some pickled onions.
Let us see how to make Palak Pakora
- Besan/Chickpea flour/Gram Flour : 1.5 cups
- Chopped Spinach : 1 cup
- Broken Cashews : 1/3 cup
- Cumin Seeds : 1 tbsp.
- Red Chilli powder: 1.5 tbsp.
- Salt: To taste
- Water: To make the pakora batter.
- Oil: To fry
- Heat 1 spoon of oil in a wok and add in the broken cashews and slightly fry them until they start turning to golden colour and keep them aside
- In a big mixing bowl add in the flour, salt, chilli powder, cumin seeds, chopped spinach, cashews along with little water and make it to batter slightly thicker than the bhajia batter.
- Leave this mixture for 5 minutes
- In the meantime heat oil in a frying pan on high flame and once hot, lower the flame and take small quantities of batter and carefully drop them in hot oil.
- Fry until they are done.
- Wash the spinach, and dry them well before chopping. This helps in retaining the crispiness of the leaves and also makes chopping easier.