Description
Delicious crispy spinach pakoras, perfect for snacking or as an appetizer.
Ingredients
Scale
- 14–15 spinach leaves (palak)
- ¾ cup chickpea flour (besan, gram flour)
- 2 tablespoons rice flour
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon ginger paste
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 1 teaspoon finely chopped green chili
- 1 small pinch baking soda
- 1 tablespoon lime juice
- ½ teaspoon salt
- oil (for frying)
- 1 tablespoon chaat masala powder
Instructions
- Rinse the spinach leaves and discard their stem. Now, wipe each leaf with a paper towel or a kitchen cloth.
- Add besan, rice flour, red chili powder, turmeric powder, ginger paste, fresh coriander, green chili, baking soda, lime juice, and salt to a bowl. Mix well.
- Add water and make a thick, flowy batter.
- Note: I added 1/4 cup water and mixed everything well. Then I added a few more tablespoons to get the perfect consistency.
- Note: The consistency of the batter is very important to get a perfectly crispy pakora. If it is too thick, the pakora will not turn out crispy; if it is too thin, it will not stick to the spinach leaves.
- Heat 3-4 cups of oil for frying the pakora in a pan over medium-high heat.
- Once the oil is hot, reduce the heat to medium.
- Coat a spinach leaf with the batter and drop it in the hot oil. Drop 5-6 pakoras in the pan at a time.
- Flip the pakora using tongs once they are golden brown from the bottom.
- Fry until they are browned and crispy from the other side as well.
- Drain on a paper towel-lined plate.
- Sprinkle chaat masala powder as soon as the pakoras are out of the oil.
- Fry all the pakoras in the same manner. Heat the oil well before dropping the next set of pakoras. It will take 3-4 minutes to fry each batch.
- Do not overcrowd the pan while frying the pakora.
- Serve hot with yogurt mint dip or coriander mint chutney.
Notes
- For the best texture, ensure batter consistency is just right.
- Use fresh spinach leaves for optimal flavor.
- Adjust spices according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 2-3 pakoras
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg