Wednesday, 11 March 2015

Palak Pakora / Spinach and Cashew nuts fritters

Indian style fritters made with fresh spinach, cashew nuts, ginger  and spiced chickpea flour. Super crispy and perfect finger food. Tastes delicious and perfect to serve at party or as after school snack.


Yield : 2 Servings


  • 1 Cup Spinach chopped finely ( I used palak ) Thaw if frozen and squeeze out excess water
  • 1/3 Cup Besan / Chickpea flour / gram flour
  • 1 Teaspoon rice flour
  • 1 Teaspoon finely chopped ginger
  • 1/2 Teaspoon green chilli chopped finely
  • 1/4 Teaspoon red chilli powder ( adjust according to your taste0
  • 1/4 Teaspoon garam masala
  • a pinch of hing
  • 1/2 Teaspoon salt
  • 2 Tablespoons chopped raw cashew nuts
  • Oil to deep dry pakoras


1. Wash spinach and chop it finely. In a large bowl, add finely chopped spinach

2. Add chickpea flour , ginger, green chilli, chilli powder, garam masala, hing, salt and cashew nuts

3. Mix everything together. If the mixture is too dry, add 1 or 2 teaspoons of water. since I just washed the spinach, it was wet and I did not add any water to make the pakora batter

4. Pinch about 1 tablespoon of the pakora mixture. The mixture should be able to hold shape. If you feel that the mixture is too watery or loose then add 1 tablespoon of besan and mix again. Add more if required to form a mixture that holds shape
5. In a wok heat oil. I used 1 cup oil and a small wok. The oil should be sufficient to completely immerse the pakoras while frying
6. When the oil is hot, reduce the flame to medium
7. You can either use a spoon to drop the pakora batter in oil or you can pinch batter using hands and drop in oil


8. Drop 8 pakoras at a time in the oil and deep fry until the pakoras are crispy and golden
9. Drain the pakoras on a kitchen towel. Make pakoras with the remaining batter
10.Serve hot with ketchup or your favourite dip

No comments:

Post a Comment