Palak Ke Pokore

Palak ke Pokore, aka Spinach fritters, are crispy deep-fried balls of pure joy. These beauties can be made in under 30 minutes, and all you need is a bag full of spinach and some chickpea flour. They are well-spiced, and the golden crust delivers an extra crunchy texture. These pakoras are gluten-free and vegan-friendly. If you are expecting mixed company, these pakoras are the best snack to put out! They are best served with hot masala chai, but that might be my bias.

Serves: 3

Ingredients

2 cups Spinach leaves

¾ cup Chickpea Flour

⅓ sliced Onion

2 chopped Garlic cloves

2 chopped green Chillies

½ tsp Chilli Powder

1 tsp Coriander powder

½ tsp Fenugreek powder

½ tsp Amchur

Pinch of Hing

Salt to taste

½ cup Water

2 cups Sunflower oil

Method

Step 1

Add spinach leaves, onion slices, chopped garlic, green chillies, chilli powder, coriander powder, fenugreek powder, amchur, hing and salt to a mixing bowl and give a good toss to all ingredients.

Step 2

Then sift chickpea flour in the bowl and add water. Mix in the flour till a thick paste-like batter is formed. Then in a deep bottom pot, add oil and place on high heat. Add a handful of the batter to the oil.

Step 3

Cook for 3-4 minutes or till the pakoras are golden brown. Flip the pakoras in 2-3 minutes. Then transfer the pakoras to a paper towel. Serve hot with some ketchup or mint chutney. Pair with a glass of hot tea!

Tips

1. Use only dry and clean spinach.

2. You can replace amchur with 1-2 tsp of lemon juice.

3. To check if the oil is hot enough, drop a tiny drop of the batter and see if it sizzles immediately.

4. Keep an eye on the pakoras; if your oil is hot enough, they might burn.