palak pakora or deep fried spinach fritters. another recipe from my mom’s collection.
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.
i have also shared another variation of making spinach fritters. in that method each spinach leaf is dipped in a spiced gram flour batter and then fried. the result is crisp fritters full on with flavors of spinach. while making pakoras for religious fasting you can try this palak pakora vrat recipe.
palak pakoras can be served with mint-coriander chutney or tomato ketchup.
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.
palak pakora recipe below:
- 1 cup besan/gram flour
- 1 to 1.5 cup spinach or palak, finely chopped
- 1 medium size onion, chopped
- 1 tsp chopped ginger, chopped
- 1 green chili, chopped
- 1 tsp fennel seed powder (saunf powder)
- ¼ to ½ 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
- ½ 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 palak pakora hot with chutney, tomato sauce and bread slices.
2. 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 ½ cup of water first. mix well and keep aside for 5 minutes. if the batter is still thick than add some more water.
3. i have given ½ 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.