Palak Pakora Recipe Video
Spinach pakoras are delicious as a snack. Spinach pakoras can be served many different ways and they always taste great. One of my favorite ways to serve these pakoras is papdi chaat.
Ingredients
To make the batter:
Gram flour (besan) - ½ cup
Corn starch (arrow root powder) - 1 tablespoon
Salt - ½ teaspoon or adjust to taste
Cumin seeds (jeera) - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Asafetida (hing) - 1/8 teaspoon
Water - 3/4 cup
Fresh spinach leaves - 30 numbers
Oil –for frying
Directions
GETTING READY
1. In a large bowl, mix together all the dry ingredients like gram flour, cornstarch, black pepper, cumin seeds, asafetida, and salt. Cornstarch adds to the crispness of the dish.
2. Add the water slowly to make a smooth and thin consistency batter.
MAKING
3. Heat the oil in a frying pan on medium high heat; the frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil; the batter should come up without changing color right away.
4. Dip the spinach leaf into the batter one at a time, making sure it is covered with the batter completely; wipe it from side of the batter bowl making sure batter is evenly spread over spinach. Then, slowly drop it in the frying pan.
5. Fry the pakoras in small batches; it will take about 2 to 3 minutes to cook.
6. Turn them occasionally making sure it is golden-brown in color on both sides.
7. They can be stored for several days in airtight container.
SERVING
8. The crispy and delicious pakoras can be served as chips with any dipping sauce.
9. Spinach crisp can also be served as papdi chaat.
TIPS
If the oil for frying is too hot pakoras will not be crispy; if oil is not hot enough, pakoras will be greasy. Maintaining the right temperature is very necessary.
1. In a large bowl, mix together all the dry ingredients like gram flour, cornstarch, black pepper, cumin seeds, asafetida, and salt. Cornstarch adds to the crispness of the dish.
2. Add the water slowly to make a smooth and thin consistency batter.
MAKING
3. Heat the oil in a frying pan on medium high heat; the frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil; the batter should come up without changing color right away.
4. Dip the spinach leaf into the batter one at a time, making sure it is covered with the batter completely; wipe it from side of the batter bowl making sure batter is evenly spread over spinach. Then, slowly drop it in the frying pan.
5. Fry the pakoras in small batches; it will take about 2 to 3 minutes to cook.
6. Turn them occasionally making sure it is golden-brown in color on both sides.
7. They can be stored for several days in airtight container.
SERVING
8. The crispy and delicious pakoras can be served as chips with any dipping sauce.
9. Spinach crisp can also be served as papdi chaat.
TIPS
If the oil for frying is too hot pakoras will not be crispy; if oil is not hot enough, pakoras will be greasy. Maintaining the right temperature is very necessary.
Editors Review
Chef Manjula is going to show a recipe that will please audience from all countries. It’s a delicious Indian snack that's not spicy, made with spinach and few other ingredients that can be found easily. Watch the video just to find that the recipe is just like another fritter or deep fried foods. Amazingly, the dish can be served as snack, appetizer or even as chips.Chef
