Crispy Palak Pakoda with Green Chutney

Ingredients

• 300 grams Spinach (washed, stems removed, finely chopped)
• 2 cups Besan (Gram Flour) (sifted)
• 0.5 cup Rice Flour (for extra crispness; can substitute with semolina or corn flour)
• 0.25 teaspoon Turmeric Powder
• 1 teaspoon Kashmiri Red Chili Powder (mild red color)
• 0.5 teaspoon Ajwain (Carom Seeds)
• 1 teaspoon Oil (for batter) (neutral oil such as vegetable or canola)
• 1 teaspoon Red Chili Flakes
• 1 teaspoon Garam Masala
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 0.5 teaspoon Chat Masala
• 0.25 teaspoon Baking Soda
• 1 teaspoon Salt (adjust to taste)
• 2 tablespoons Green Chili Paste (can be made by blending fresh green chilies with a little water)
• 1 tablespoon Ginger Paste (fresh ginger blended into a smooth paste)
• 1 cup Water (lukewarm, add gradually to achieve thick batter)
• 2 cups Oil for Deep Frying (vegetable or canola oil; heat to 180°C (350°F))
• 2 Green Chilies (for garnish) (finely chopped and added to batter before frying)
• 1 cup Fresh Coriander Leaves (packed, washed)
• 0.5 cup Fresh Mint Leaves (packed, washed)
• 2 Green Chilies (for chutney) (roughly chopped)
• 1 inch piece Ginger (for chutney) (peeled)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Sugar
• 0.25 teaspoon Salt (for chutney)
• 4 tablespoons Water (for chutney) (adjust for desired consistency)

Instructions

1. Prepare Spinach

   Wash the spinach thoroughly, remove thick stems, and finely chop until it resembles a coarse paste.

   Time: PT10M

2. Mix Dry Ingredients

   In a large mixing bowl combine besan, rice flour, turmeric, Kashmiri red chili powder, ajwain, red chili flakes, garam masala, crushed kasuri methi, chat masala, and salt. Stir well.

   Time: PT5M

3. Incorporate Spinach

   Add the finely chopped spinach to the dry mixture. Using clean hands, mix until the spinach is evenly coated with the flour mixture.

   Time: PT5M

4. Add Wet Ingredients and Form Batter

   Create a well in the center, add ginger paste, green chili paste, and oil. Gradually drizzle lukewarm water while stirring to form a thick, non‑runny batter. The batter should cling to the spinach without dripping.

   Time: PT5M

5. Final Flavor Additions

   Just before frying, stir in baking soda and the finely chopped green chilies. Mix quickly; the batter will puff slightly.

   Time: PT2M

6. Heat Oil

   Pour oil into the deep frying pan and heat over medium‑high heat until it reaches about 180°C (350°F). A small drop of batter should sizzle and rise to the surface immediately.

   Time: PT5M

   Temperature: 180°C

7. Fry Pakoras

   Drop spoonfuls of batter (about the size of a walnut) into the hot oil. Fry in small batches, turning gently, until they turn golden‑brown and crisp, about 3‑4 minutes per batch.

   Time: PT10M

   Temperature: 180°C

8. Drain and Cool

   Using a slotted spoon, lift the pakoras out of the oil and place them on the paper‑towel‑lined plate to absorb excess oil.

   Time: PT2M

9. Store Pakoras (Optional)

   Allow pakoras to cool completely, then store in an airtight container in the refrigerator for up to 15 days. Reheat in hot oil before serving.

   Time: PT0M

10. Prepare Coriander‑Mint Chutney

    In a blender combine coriander leaves, mint leaves, green chilies, ginger piece, lemon juice, sugar, salt, and water. Blend until smooth. Adjust salt or lemon juice to taste.

    Time: PT10M

11. Serve

    Serve the hot spinach pakoras alongside the fresh coriander‑mint chutney. Enjoy with tea or as a snack.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g