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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.

By Sanjeev Kapoor in Recipes Course
New Update
Palak Ke Pakore
Main Ingredients Spinach leaves, Gram flour (besan)
Cuisine Uttar Pradesh, , , ,
Course Snacks and Starters
Prep Time 6-10 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Palak Ke Pakore

  • 16-20 Spinach leaves
  • 1 cup Gram flour (besan)
  • to taste Salt
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Green chilli paste
  • 1/2 teaspoon Carom seeds (ajwain)
  • a pinch Asafoetida
  • to deep fry Oil

Method

  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.
  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.

Nutrition Info

Calories 710
Carbohydrates 63.8
Protein 21.5
Fat 40.9
Other Fiber Fiber- 16.8gm
#Gram flour (besan) #Oil #Salt
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