Palak Aloo ke Pakode | Palak Pakora

Crispy palak aloo pakode (पालक के पकौड़े) are the best treats for monsoon season. Monsoon season is here and these amazing snacks gives a warm feeling along with a hot cup of masala chai. These palak pakoras are vegan and gluten free. They give delicious and yummy taste with green chutney and tomato ketchup. These delectable and crispy palak aloo pakodas are not only a perfect option for the monsoon season but these can also be munched at any time whenever you want.

Palak pakodas are made with chopped palak (spinach) and potatoes that are dipped in a batter of besan (gramflour) and spices. Then deep fried in a wok till golden brown. The main ingredient is palak (spinach). You may add any vegetable like capsicum, onion except potatoes. Pakoras are best served with an accompanying dipping sauce. They can be served with green coriander chutney or mint chutney along with sweet, tangy tamarind chutney or tomato ketchup.

Aloo palak pakodas are the best option for breakfast, evening snacks, appetizer or as a full meal. Even you can make them for a party or picnic.

Course: Snack
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 3

Ingredients:

1 small bunch of palak (spinch)
1 small Potato
1 green Chilli, finely chopped, optional
1 cup Besan (Gramflour)
Salt to taste
½ teaspoon Red Chilli Powder
A small pinch of heeng (Asafoetida)
½ teaspoon Ajwain (Carom seeds)
½ teaspoon Coriander Powder
Oil, for deep frying

Instructions:

Pick the green and fresh palak leaves. Discard the stems. Rinse the palak very well in running water.

Chop them finely.
Peel and chop potatoes in small dices.

Take a mixing bowl, add all chopped vegetables and besan. Now add all the spices red chili powder, heeng, salt, ajwain, coriander powder. Mix everything very well.
Now add water little by little and make a thick batter.

Heat oil in a kadhai or pan. Drop spoonful of batter using your fingers.
Drop few pakoras at a time and fry them on medium heat till they become golden brown and crisp from all sides.

Drain on a kitchen paper towel or an absorbent paper.
Serve immediately with green chutney and tomato ketchup.

Tips:

You may add some slices of onion.
Don’t add too much water while making batter as spinach releases its juice. Use water just enough to coat all the ingredients.
Don’t fry pakoras on low flame, they will soak lot of oil. If you are frying on too high flame, it become brown outside very fast and remains uncooked from inside.
Chop potaoes in small pieces otherwise they will take lots of time to cook.
You can add rice flour to make them crispier.
Fry pakoras in small batches.

Try other pakoda recipe:

Vegetable Pakora

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Potato coins with cheese dip