palak pakora – spinach & gram flour fritters
another recipe from my mom’s collection…. palak pakora. deep fried spinach fritters.
yes i know we are in the peak of summers and palak pakora or for that matter any pakora is too much….. but what to do…… at home everyone loves pakoras. be it summer, rains or winters does not matter to folks who love pakoras….. right???
nothing beats the combination of some hot pakoras with some steaming tea.
these palak pakoras can be baked too if you don’t want to fry them, with all the goodness of the spinach, sesame seeds and of course chickpea flour. they are best had with some mint-coriander chutney and a tomato ketchup if you prefer.
i served the spinach pakoras with the mint-coriander chutney along with homemade brown bread.
what you see in the pics is brown bread made from whole wheat flour/atta. the same bread recipe as mentioned on the white bread recipe. just added whole wheat flour instead of all purpose flour. the rest of the ingredients are same.
you might also love to check these pakora recipes:
- onion pakora
- mirch pakora
- bread pakora
- crisp cabbage pakora
- punjabi kadhi pakora
- bread pakora with stuffed potato
recipe details for the palak pakora below:
palak pakora – spinach pakora
- 1 cup besan/gram flour
- 1 to 1.5 cup spinach, finely chopped
- 1 medium size onion, chopped
- 1 tsp chopped ginger, chopped
- 1 green chili, chopped
- 1 tsp fennel seed powder (saunf powder)
- 1/4 to 1/2 tsp red chili powder
- 1 tsp coriander powder/dhania powder
- 1 tsp cumin powder/jeera powder
- a pinch of asafoetida/hing
- 2 tbsp sesame seeds
- 1/2 cup to 1 cup water - see notes below
- salt to taste
- oil for deep frying
- mix everything to a semi thick batter.
- the batter should not be thin.
- almost like idli batter.
- take spoonfuls and fry the pakora in hot oil till they are golden brown in color.
- serve hot with chutney, tomato sauce and bread slices.
for folks who do not eat onions, just skip onions in the pakora. it will still taste delicious.
remember the spinach and onions will release water once they are mixed with salt and the spice powders. so be careful while adding water. just add 1/2 cup of water first. mix well and keep aside for 5 minutes. if the batter is still thick than add some more water.
i have given 1/2 to 1 cup water as the consistency of the batter depends upon the quality of chickpea flour used. I use chickpea flour which is ground at home and not the ready made ones. the ready made ones are very fine. the one which i use is a little coarse. so obviously i add more water to the batter than what i would have added otherwise.