The nutrient packed spinach can be used for cooking in many ways. The palak pakoda is a crunchy, hot tea-time snack and can also be served as a starter in a big gatherings. This can be prepared in very short time if you keep palak cleaned and ready for use. Only palak leaves are used in this pakoda and the stems can be preserved for use in soup/curry later.
This delicious Palak Pakodas (Spinach Fritters) are crisp outside and soft inside.
- Palak leaves (chopped, loosely packed) – 2 cups
- Gram flour/besan/kadala mavu – one and half cup
- Corn flour – 1 heaped tablespoon
- Onion chopped – 1 heaped tablespoon
- Green chilli chopped – 2 no
- Ginger chopped – half teaspoon
- Turmeric powder – quarter teaspoon
- Red chilli powder – half teaspoon (can be varied to suit your need)
- Carom seeds/omum/ajwain – quarter teaspoon
- Cumin seeds – quarter teaspoon
- Asafetida – pinch
- Cooking soda – pinch
- Salt – as per taste
- Cooking oil – for frying
- Mix all ingredients except oil and palak in a bowl; add enough water, mix well to form a smooth thick batter.
- Now add chopped palak leaves and mix well; heat a pan with oil; take small amount of batter either by spoon or fingers and drop in oil carefully; deep fry in batches in medium flame.
- As it turns to golden colour, remove and keep on kitchen tissue to absorb excess oil.
- Now Palak Pakodas (Spinach Fritters) are ready. Serve hot with chutney or sauce.
- Corn flour helps to get crisp pakoda and also reduces oil absorption.