Spinach Pakora

Description:

Crispy and crunchy mouthwatering snack made with fresh spinach leaves. 

Palak Pakora / Palak Bhajji / Spinach Pakora / Crispy Pakora / Pakoda / Keerai / Spinach Chat / Papdi

Instruction:

Pick fresh tender spinach leaves preferably baby spinach. In case if you but the bigger variety, try chopping the thick steams and chop the leaves to a smaller size.

Wash them thoroughly to remove any sand or dirt. Then drain excess water completely and pat dry. Remember to dry them thoroughly orelse the water will make the oil splutter while deep frying.

To make the batter, mix besan, corn starch, red chili powder, salt, food color and water.  At this stage you may add little asafoetida or ajwain powder or cumin powder.  All these are optional items which helps with digestion.

The batter should be very thin just to coat the leaves lightly. Thick batter will not cook the leaves fully and will not turn crunchy.

Heat oil in a kadai and keep it ready for deep frying. Try a few drops from the battter and it should rise to top of the oil once dropped. This is the right temperature to fry.

Dip each leaf in the batter, make sure it coats well on both sides. Now wipe the leaf from the side of the bowl to get the excess out and then drop them in the hot oil.  This step is important because too much batter will not cook the leaf and will make them soggy.

Fry the pakoras in batches, avoid crowding.  Fry them until it turns golden brown on both sides turning occasionally. It usually takes 3 – 4 minutes over medium flame.

Drain excess oil by placing the fried pakoras over a paper towel. Let them cool and then serve with choice of dip.

Notes:

Yield: 40 pieces (8-7 Adult servings) These stay crispy and good for couple of days if stored in air-tight container.

The water measure given above is exact but then if you think the batter is thick then add little extra water to adjust the consistency.