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Palak Pakoda

Palak Pakoda

Turn fresh spinach into a crunchy treat with this simple Palak Pakoda recipe. Light, crispy, and full of flavor, it’s perfect for chai time.

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PREP TIME

10 minutes

COOK TIME

20 minutes

TOTAL TIME

30 minutes

Ingredients

Method

Preparing the batter:

  • The first thing to do is to rinse the palak or spinach leaves very well. Drain the excess water and
  • Next up, finely chop the spinach, onions, ginger, and green chilies.
  • Now, take a bowl and add the finely chopped spinach, chopped onions, ginger, and green chili.
  • Then you have to add the spices and the sesame seeds
  • After that, add the chana besan and salt according to taste, along with a pinch of baking soda at this step.
  • Now, make sure to mix all the ingredients very well and keep aside to rest.
  • After about 4 to 5 minutes, add water little by little because spinach and onions tend to release water once they are mixed with salt and the spices. So be careful while adding water. 
  • Now, if you feel the batter is still too thick, then add some more water to balance it out.
  • Keep mixing very well to make a medium consistency batter.

 

Frying the Pakodas:

  • Now you have to heat some oil in a frying pan.
  • Once heated, add spoonfuls of the pakora batter to the oil.
  • Then fry the pakora until they become golden, and then turn over to fry the other side.
  • Fry the pakodas until they are crispy and golden.
  • Once done, take the pakodas out using a slotted spoon and use kitchen paper towels to keep them so as to remove extra oil.
  • Once all the pakodas are done, serve them hot with some mint chutney.