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
Use only dry and clean spinach.
You can replace amchur with 1-2 tsp of lemon juice.
To check if the oil is hot enough, drop a tiny drop of the batter and see if it sizzles immediately.
Keep an eye on the pakoras; if your oil is hot enough, they might burn.
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