Palak Pakora Recipe | Palak Pakoda Recipe | Spinach Pakora

Palak Pakora (Method 1)

• 20 leaves Palak (or any spinach leaves)
• 1 cup Gram Flour
• 2 tbsp Rice Flour
• 1 tbsp Kashmiri Chilli Powder
• 1 tsp Turmeric Powder
• ¼ tsp Asafoetida
• ⅛ tsp Baking Soda
• ½ tsp Carom Seeds | Ajwain
• Salt to taste
• Water as needed
• Oil for deep frying

Spinach Pakora (Method 2)

• 3 cups Spinach (chopped finely)
• 1 large Onion (chopped finely)
• 1 no Green Chillies (chopped finely)
• 1 tbsp Kashmiri Chilli powder
• 1 tsp Fennel Seeds
• ¼ cup Curry leaves
• ⅛ tsp Baking Soda
• 2 tbsp Ginger Garlic Paste
• 1 cup Gram Flour
• ½ cup Rice Flour
• Salt to taste
• Oil for deep frying

Palak Pakora (Method 1)

1. 1

   Wash the leaves really well, cut off the tough stalks and dry them completely using paper towel.

2. 2

   Mix all the ingredients for batter in a bowl to a smooth and thick batter. Dip each leaf in the batter and fry till golden.

3. 3

   Strain using a slotted spoon on some paper towel and serve hot.

Spinach Pakora (Method 2)

1. 4

   Mix spinach and onions with all ingredients mentioned except gram flour and rice flour. Mix it well with your hands for 2 minutes to extract the moisture from the spinach and onions. Set this aside for 5 minutes. Now sprinkle in the gram flour and rice flour and mix well to form a thick batter. 
Drop spoonful of the batter in the hot oil and fry till golden brown and crispy. Serve hot.