palak pakoras or spinach fritters that can be made during navratri fasting.  in our home, we use spinach during navratri fasting or on any fasting occasion. but  in some communities spinach is not used during fasting days.

the navratri fasting rules varies for some ingredients like spinach, mint, amchur (dry mango powder), coriander and so on. you can go through this details post on navratri vrat rules.

i had made these crisp palak pakoras on one of the fasting days more than a month ago. since these palak pakoras were made for fasting, we cannot use corn flour or gram flour for making the pakoras. in this recipe, i have used kuttu ka atta or buckwheat flour in this recipe. if you don’t have buckwheat flour, then replace with singhare ka atta (water chestnut flour) or rajgira ka atta (amaranth flour).

if you are planning to make pakoras on non-fasting days then you can check this palak pakora recipe.

in case, you want to make something from palak or spinach for fasting then you can try this vrat ki aloo palak sabzi. other fried snacks which can be made for the fasting period are:

• vrat ke pakore
• kaddu pakora
• arbi patties
• farali pattice
• sabudana vada

serve the palak pakoras with phalahari chutney or coconut chutney for vrat. you can also serve with homemade tomato sauce made without preservatives.

PIN PRINT

vrat ka palak pakora

5 from 1 vote

Author:Dassana Amit

Prep Time:5 mins

Cook Time:25 mins

Total Time:30 mins

Course:snacks

Cuisine:north indian

Servings (change the number to scale):2 to 3

vrat ke palak pakore recipe - spinach fritters made during fasting with buckwheat flour and spinach.

INGREDIENTS FOR vrat ka palak pakora

(1 CUP = 250 ML)

• 1 cup kuttu ka atta or buckwheat flour
• 1 cup chopped palak or spinach leaves - tightly packed
• 1 green chili (hari mirch) OR ¼ teaspoon red chili powder (lal mirch powder)
• 2 tablespoon peanuts (moongphali)
• rock salt or sendha namak as required
• water as required

HOW TO MAKE vrat ka palak pakora

• roast the peanuts in a small pan till they become crisp.
• when they cool, coarsely crush them in a mortar-pestle.
• rinse the spinach leaves and finely them.
• in a bowl, mix everything including the coarsely powdered peanuts.
• add very little water and make a thick batter.
• heat oil for shallow or deep frying in kadai or pan.
• drop spoonfuls of the batter in the hot oil and fry till crisp and golden on both sides.
• serve the vrat palak pakora with coriander chutney, coconut chutney or homemade tomato sauce.

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