Crispy Palak Pakora Recipe - Monsoon Snack
A vegetarian Indian recipe with spinach leaves (palak), s flour (besan), red chilli powder. Ready in 40 min, serves 5.
Curated byAarav Mehta🇮🇳
Instructions
10 steps- 1
To begin making the Crispy Palak Pakora Recipe, first get all the ingredients ready
- 2
In a large mixing bowl, add the gram flour, turmeric powder, salt, red chili powder
s flour (besan)(150 gram)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)salt - to tastechaat masala powder - for sprinkling - 3
Stir to combine well
- 4
Add little water at a time to make a thick pakora batter
- 5
Preheat oil in a kadai (wok) for deep frying
sunflower oil - for deep frying - 6
Once the oil has heated up sufficiently enough, dip each spinach leaf in batter to coat it evenly
spinach leaves (palak)(25) - 7
Drop the leaf gently in the oil and fry it on a medium heat till the pakoras are crisp
- 8
Once the Palak Pakoras are golden brown and crisp, remove them from the oil and drain on absorbent paper
- 9
Proceed the same way with the remaining spinach leaves
spinach leaves (palak)(25) - 10
Sprinkle chat masala on Palak Pakoras and serve them hot with Date Tamarind Chutney, Green Chutney or even plain old KetchupNote: If you don't have baby spinach, you can use regular spinach, chop it fine and mix it into the batter to make the pakoras
spinach leaves (palak)(25)chaat masala powder - for sprinkling
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Crispy Palak Pakora Recipe - Monsoon Snack
A vegetarian Indian recipe with spinach leaves (palak), s flour (besan), red chilli powder. Ready in 40 min, serves 5.
Curated byAarav Mehta🇮🇳
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Directions
10 steps- 1
To begin making the Crispy Palak Pakora Recipe, first get all the ingredients ready
- 2
In a large mixing bowl, add the gram flour, turmeric powder, salt, red chili powder
s flour (besan)(150 gram)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)salt - to tastechaat masala powder - for sprinkling - 3
Stir to combine well
- 4
Add little water at a time to make a thick pakora batter
- 5
Preheat oil in a kadai (wok) for deep frying
sunflower oil - for deep frying - 6
Once the oil has heated up sufficiently enough, dip each spinach leaf in batter to coat it evenly
spinach leaves (palak)(25) - 7
Drop the leaf gently in the oil and fry it on a medium heat till the pakoras are crisp
- 8
Once the Palak Pakoras are golden brown and crisp, remove them from the oil and drain on absorbent paper
- 9
Proceed the same way with the remaining spinach leaves
spinach leaves (palak)(25) - 10
Sprinkle chat masala on Palak Pakoras and serve them hot with Date Tamarind Chutney, Green Chutney or even plain old KetchupNote: If you don't have baby spinach, you can use regular spinach, chop it fine and mix it into the batter to make the pakoras
spinach leaves (palak)(25)chaat masala powder - for sprinkling
Rate this recipe
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