Palak Ke Pakode (Spinach Fritters)
When we hear the word rain, without stating any other thought a quick recipe runs in our mind….. And Yessss…. It’s absolutely non-other than Pakode. Be it Pyaaz ke Pakode, Mirch ke Pakode or the most basic Dal ke Pakode and many more innovative Pakodas which we all try making in the cloudy weather as per our mood and taste.
That rainy noon, I was seriously craving for crispy Palak ke Pakode, and thought of putting it up on the blog for all my lovely friends to enjoy it too. The Palak (Spinach) I used is, from my personal mini garden that I’ve made in all my balconies at home. Touchwood, it’s so beautiful and mesmerizing and the most amazing thing is I don’t even have to step out to make my cravings wait… Pheewwww…!!!
Coming to the ingredients they are basic, regular and easy to remember. Gram flour (Besan) is definitely the most important ingredient for Pakoras. Though there are substitutes for Pakodas as well, But the most well versed fritters include besan. Followed by ajowan Caraway/Carom seed (Ajwain), Lemon juice, regularly used Spices, Green chilli paste, pinch of Baking Soda, Asafoetida (Hing), zeera (Cumin seed) and Water of course, 😀 and a little addition of sugar. The Gram Flour (Besan) compliments the flavour of Sugar in the batter. It balances the taste and allows to maintain the palate of unflawed sweetness, tartness and spiciness.
Ye Mausam ki Baarish aur usme Pakode, yum!!! And a perfect High Tea Snack. When Kids are back home from school and Husband coming off a hectic day at work and on the breezy, rainy day enjoying the Kurkure Palak ke Pakode with hot cup of Tea and the mind-blowing Chutney is what one needs after a tiring day.
Here are some of the best Pakora Recipes Archive you might love to try.
Now, let’s quickly take a look at the Ingredients and Method for Palak Ke Pakode
15-18, palak (spinach) medium sized leaves, washed and wiped well.
1 cup, besan (chickpea flour)
¼ teaspoon, zeera (cumin)
½ teaspoon, Ajwain (carom seeds)
½ teaspoon, red chili powder
¼ teaspoon, green chili paste
½ teaspoon, turmeric powder
½ teaspoon, chaat masala
Juice of half lemon
¼ teaspoon, sugar
Pinch of Heeng (asafoetida)
Salt to taste
Pinch of Soda
¾ cup water
Oil for frying
In a bowl, combine all the ingredients well (except, water oil and palak). Gradually add water and whisk to form creamy consistency batter that coats back of the spoon.
Heat enough oil in heavy bottom pan. Once the oil is hot, coat each palak with besan batter and deep fry on medium high heat until golden brown and crisp. Do not over load the pan.
Once done, take the pakoras out and drain on to absorbent towel, repeat the same for all the palak.
Serve hot and crisp palak ke poakode with hari chutney or sauce/ketchup and garam chai.