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Palak Pakora

6 Jun

Palakura Pakodilu.

Fresh spinach leaves are chopped up and mixed with besan and rice flour along with spices. The mixture is then made wet and 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 3 Cups of Palak Pakora.


Spinach 1/2 of a Small Bunch
Green Chiles 2
Besan 1/4 Cup
Rice Flour 2 Tbsps
Red Chili Powder 1/4 tsp
Ajwain a Small Pinch
Salt to Taste
Oil for Deep Frying

Method of preparation:

Wash, remove stems and finely chop the green chiles.
Wash, pat dry and roughly chop the spinach leaves.

In a mixing bowl, mix together besan, rice flour green chiles, red chili powder, ajwain, salt.
Stir in chopped spinach and sprinkle couple of tablespoons of water to make the mixture wet.

Heat oil in a pan on medium heat.
When oil gets hot, carefully drop the besan covered spinach into oil little by little with help of fingers or with help of a fork.
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 fritters onto absorbent paper.
Serve crispy spinach fritters as a snack or with steamed rice and dollop of ghee.
Notes: Make sure not to add too much water to the besan and rice flour mixture.

Suggestions: If fritters doesn’t come out crispy, add them back to hot oil and double fry till crisp.
Variations: Check other fritters recipes here.
Other Names: Crispy Spinach Fritters, Palakura Pakodilu.