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Palak Pakora Recipe Video
|Gram flour||1⁄2 Cup (8 tbs) (Besan)|
|Corn starch/Arrow root powder||1 Tablespoon|
|Salt||1⁄2 Teaspoon (Or Adjust To Taste)|
|Cumin seeds||1⁄2 Teaspoon (Jeera)|
|Black pepper||1⁄4 Teaspoon|
|Asafoetida||1⁄8 Teaspoon (Hing)|
|Water||3⁄4 Cup (12 tbs)|
|Fresh spinach leaves||30|
|Oil||2 Cup (32 tbs) (For Frying)|
Calories 1079 Calories from Fat 1021
% Daily Value*
Total Fat 116 g177.7%
Saturated Fat 15 g74.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 257.9 mg10.7%
Total Carbohydrates 11 g3.8%
Dietary Fiber 1.7 g6.7%
Sugars 1.4 g
Protein 3 g6.2%
Vitamin A 14.3% Vitamin C 3.7%
Calcium 2% Iron 7.3%
*Based on a 2000 Calorie diet
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.
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.
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.
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.