Palak pakoda | Palak bhaji | Spinach pakora recipe | Spinach Fritters

 Cooking Time: 15min 

Ingredients:

Item	Quantity
Gram flour or Besan	Half cups
Cornmeal or rice flour	3 Tablespoons
Salt	As per test
Spinach or Palak	8 to 9 leaves
Ajwain or Carom seeds	1 Teaspoon
Turmeric powder (optional)	1 Teaspoon
Coriander powder	1 Teaspoon
Sesame Seeds or til	1 Teaspoon
Green chilli	7 to 8 In Quantity
Chopped Coriander	2 Tablespoons
Oil	To deep fry

Recipe: 

1. Making of palak pakoda is very simple. Let's begin with this by cutting the spinach. We need to cut it in strips. 
2. We need to grind the green chilli's and make a fine paste out of it.
3. Take a mixing bowl and add gram flour or besan, cornmeal or rice flour, ajwain or carom seeds, turmeric powder, coriander powder, sesame seeds or til, green chilli, which we grind earlier and chopped coriander and mix them well.
4. Add some salt and start adding water bit by bit otherwise it will create lumps of gram flour. We need it in flowing consistency, but not much.
5. Wash the spinach strips and add it into the batter. The batter is getting stick to the spinach strips. Check the test of this batter once, however its testy or something is missing or less, like salt or chilli.
6. Heat up the oil in a pan for deep fry this palak pakoda. Take a batter in hand and just fritter the batter by your fingers. Basically, we need to try to separate the strips, while dropping it in oil. We don't need any shape of this pakoda, just drop it roughly.
7. Deep fry it on low flame, till it becomes golden brown from both the sides. Remove it from oil on a tissue and your palak bhaji are ready to eat.

Tips:

Don't try to add baking soda in any kind of pakoda, it's not good for health and without that also we can make Pakoda crispy by adding cornmeal or rice flour in it.

These types are pakora are very crispy, crunchy and contain around 300 calories in the single-serving plate. As we are thinking these all types of pakoda are not the very healthy cause of deep-frying. But there is a scientific reason behind eating it on rainy days.

Within rainy days the germs get to increase a lot and there are many more chances of getting sick. Deep frying is the only way to increase the temperature of food, rather than boiling and steaming. So it's the way to kill the germs contains in food items.

Gram flour and other ingredients are the source of medicines, which will get in your stomach by this way. It will keep you away from stomach disease. It will balance your digestive system.

Isn't that very good justification behind eating pakoda?😜

In India, there are different types of making this recipe. This is the easiest way and halwai also make it in the same way as we shared. We can also add some onion in this pakoda with some lemon juice or curd.

In some region, the people used to add some ginger garlic paste, hing or asafoetida, fennel seeds or saunf and cumin seeds, which will make a perfect combination of Ayurvedic Churna to clear your stomach.

Its also the finest street food and it's famous during the rainy season with some tea. Various kind of pakoda is get served in a single plate called mix pakoda. 

Kids hate a spinach a lot, but having this kind of pakoda recipe is the best option to make them eat the spinach. Spinach belongs to the amaranth family and is related to beets and quinoa. What's more, it's considered very healthy, as it's loaded with nutrients and antioxidants.

In mix pakoda pale there will be onion pakoda, potato pakoda and this crispy palak pakoda are served together. In some region, it will get served with pav.

Usually, it will get served with deep-fried slated green chilli, tomato ketchup, green chutney or tamarind chutney. In many Maharashtrian marriages, this item getting served nowadays, with a combination of puri bhaji.

We are hoping, you guys are enjoying these recipes a lot. Keep cooking and enjoy the tasty vegan food at your home. Stay healthy and fit. Don't forget to comment us your experience of Palak pakoda.