How to make Palak Ke Pakore - Spinach leaves dipped in a thin gram flour batter and deep-fried to a crisp finish is an ideal monsoon snack.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Spinach leaves, Gram flour (besan) (बेसन)

Cuisine : Uttar Pradesh

Course : Snacks and Starters

Palak Ke Pakore

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Palak Ke Pakore Recipe Card

Palak Ke Pakore
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Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Palak Ke Pakore Recipe

  • Spinach leaves 16-20

  • Gram flour (besan) 1 cup

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Green chilli paste 1 teaspoon

  • Carom seeds (ajwain) 1/2 teaspoon

  • Asafoetida a pinch

  • Oil to deep fry

Method

Step 1

Take fresh spinach leaves. Keep the stems intact or break off keeping only a small part intact. Wipe the leaves dry. Take coarse besan in a bowl. Add salt, red chilli powder, turmeric powder, green chilli paste, carom seeds and asafoetida.

Step 2

Add sufficient water to make a thin batter. Heat sufficient oil in a kadai. Dip each spinach leaf in the batter and deep fry in hot oil till golden brown and crisp. Drain onto an absorbent paper. Serve hot.

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MasterChef Sanjeev Kapoor

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