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 06 Mar 2017 in Recipes Course New Update 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 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. 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 Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article