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Spinach Fritters

2 Nov

Palakura Pakodilu.

Fresh spinach leaves are rolled and chopped. Batter is prepared with besan / gram flour and coriander seeds. The chopped spinach is then dipped in besan batter and the batter is dropped into hot oil. The spinach fritters are deep fried till golden brown in color. Serve spinach fritters as a snack or with steamed rice and dollop of ghee.
Makes: around 2 Cups of Spinach Fritters.


Spinach 1/2 of a Small Bunch
Green Chiles 2
Besan 1/2 Cup
Coriander Seeds 1/4 tsp
Soda bi carb a Small Pinch
Salt to Taste

Method of preparation:

Wash, remove stems and finely chop the green chiles.
Wash, pat dry and roll the spinach leaves in cigar style.
Then chop the spinach to form long thin strips.
Crush the coriander seeds and keep aside.

In a mixing bowl, mix together besan, green chiles, coriander seeds, salt, soda bi carb into smooth thick paste adding as little water as possible.
Stir in chopped spinach into the besan batter just before dropping into hot oil.

Heat oil in a pan on medium heat.
When oil gets hot, carefully drop the besan covered spinach into oil little by little.
Once the surface of the pan is full, lower the heat if necessary.
Fry on both sides till golden brown in color.
Remove the deep fried spinach onto absorbent paper.
Serve spinach fritters as a snack or with steamed rice and dollop of ghee.
Notes: Make sure the besan batter is right.

Suggestions: If fritters doesn’t come out crispy, either reduce the amount of soda – bi – carb next try or fry again in medium low heat till done.
Variations: Add a tbsp or so of rice flour if you wish. Check other fritters recipes here.
Other Names: Spinach Fritters, Palakura Pakodilu.