Saturday, 14 March 2015

Palak Pakora / Spinach fritters

Crispy and addictive fritters made with whole spinach leaf dipped in spiced besan/ chickpea flour batter.



  • 15 Spinach leaves with stem intact ( I used palak)
  • 1/3 Cup Gram flour / besan / chickpea flour
  • 1 Tablespoon rice flour
  • a pinch of baking soda
  • 1/2 Teaspoon red chilli powder
  • a pinch of turmeric powder
  • 1/4 Teaspoon cumin powder
  • 1/4 Teaspoon pepper powder
  • a pinch of hing / asafoetida
  • salt to taste
  • 3 Tablespoon water to make the batter
  • Oil to deep fry fritters


1. In a bowl , add besan, rice flour, red chilli powder, baking soda, turmeric powder, cumin powder, hing, salt and mix everything
2. Add water and whisk to make a thick batter
3. Heat oil in a wok. When the oil is hot, dip a spinach leaf in the batter and carefully drop it in the hot oil. Dip 4 more spinach leaves and drop them in oil
4. Fry the pakora until they are crispy and golden
5. Remove from oil and drain on paper towel
6. Fry the remaining spinach in batches of 4
7. Serve hot with tomato ketchup or your favourite dip

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