Loading...
Crispy, savory spinach fritters made with a spiced chickpea flour batter. This popular Indian tea-time snack is incredibly easy to make and perfect for a rainy day, served hot with mint chutney.
Prepare the Batter Base
Combine Ingredients and Form Batter
Heat Oil and Finalize Batter
A refreshing and protein-packed salad combining fluffy quinoa, hearty chickpeas, and crisp vegetables. The creamy lemon-tahini dressing ties everything together for a light yet satisfying meal, perfect for a healthy lunch.
A comforting and flavorful baked dish where assorted vegetables are cooked in a spiced yogurt-based gravy and baked to perfection. A wholesome Indian take on a classic casserole, perfect for a hearty meal.
A simple yet satisfying breakfast bowl featuring creamy yogurt topped with crunchy homemade granola and fresh berries. It's a quick, healthy, and delicious way to start your day.
A light, fluffy, and protein-packed omelette made with only egg whites and loaded with fresh vegetables and mild Indian spices. It's a perfect healthy and quick start to your day, ready in under 15 minutes.
Crispy, savory spinach fritters made with a spiced chickpea flour batter. This popular Indian tea-time snack is incredibly easy to make and perfect for a rainy day, served hot with mint chutney.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 319.31 calories per serving with 10.51g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Fry the Pakodas
Serve Hot
For a lower-fat option, shape the batter into small patties and cook them in an air fryer at 190°C (375°F) for 12-15 minutes, flipping halfway through, until golden and crisp.
Incorporate other finely chopped vegetables like carrots, bell peppers, or corn kernels into the batter for added flavor and nutrition.
Add 1/2 cup of small paneer cubes to the batter for a delicious, protein-rich variation.
Substitute the rice flour with 2 tablespoons of coarse semolina (rava/sooji) for a different kind of crunch.
Spinach is a powerhouse of nutrients, including iron, Vitamin K, Vitamin A, and folate, which are essential for blood health, vision, and bone strength.
Besan (chickpea flour) is the primary ingredient in the batter, providing a significant amount of plant-based protein and fiber, which helps in satiety and muscle maintenance.
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) is not just for flavor; they are traditionally known to aid digestion, reduce gas, and prevent bloating.
Soggy pakodas are usually caused by three things: the batter being too thin (too much water), the oil not being hot enough, or overcrowding the pan while frying. Ensure your batter is thick and the oil is at a consistent medium-high temperature.
The two best tricks for crispy pakodas are adding a quarter cup of rice flour to the besan and pouring 2 tablespoons of hot oil into the batter just before frying. Frying on the correct temperature is also crucial.
Yes, you can. Prepare the batter as directed, spray the air fryer basket with oil, place small portions of the batter in it, and spray the tops with oil. Air fry at 190°C (375°F) for 12-15 minutes, flipping them halfway, until golden and crisp.
While spinach is very nutritious, Palak Pakoda is a deep-fried snack, making it high in calories and fat. It's best enjoyed in moderation as a treat. For a healthier version, consider baking or air-frying them.
One serving of approximately 5 Palak Pakodas contains around 370-400 calories. The majority of the calories come from the besan and the oil absorbed during deep-frying.
Palak Pakoda is traditionally served with Indian chutneys like mint-coriander chutney or sweet tamarind chutney. It also goes well with a simple cup of masala chai or tomato ketchup.