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Palak pakoda is crispy, tasty and deep-fried spinach fritters made with chopped spinach leaves, besan (gram flour) and regular spices. In this recipe I share two ways of palak pakoda, both are different in taste and texture. This pakoda is easy to make with all the available ingredients in your kitchen. It is all time favorite evening snack and goes great during the cold winter or rainy season with a cup of hot tea! Do try this.
The key to making tasty palak bhajiya at home are
- Use fresh palak leaves and do not use its stem in the pakoda mixture because it tastes slightly bitter.
- Do not stir immediately after adding pakoda to the hot oil to prevent them from spreading.
- Fry pakoda on medium flame, do not fry them on low flame otherwise it absorbs oil and turns soggy.
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Recipe video
2 ways Palak pakoda recipe | palak gota recipe | crispy palak bhajiya recipe
Ingredients
For palak na gota (bhajiya/ pakora)
- ยฝ cup water
- 1 tbsp oil
- 1 tsp crushed black peppercorn
- Salt to taste
- 1 tsp sugar
- ยผ tsp hing
- ยฝ tsp ajwain
- ยผ tsp baking soda
- 3-4 chopped green chilli
- ยฝ cup chopped palak leaves
- Some coriander leaves
- 1 cup besan - gram flour
For crispy palak na bhajiya
- 2.5 cup or 170 grm palak leaves
- 1 cup slice onion
- ยผ cup coriander leaves
- 1 tbsp ginger garlic paste
- 2-3 chopped green chilli
- ยฝ tsp ajwain
- 1 tsp white sesame seeds
- 1 tbsp crushed peanuts
- ยฝ tsp red chilli powder
- ยผ tsp garam masala
- Salt to taste
- ยพ cup besan - gram flour
- 2 tbsp rice flour
- 1 tbsp water or as required to bind mixture
Instructions
For making palak na gota
- take water and 1 tablespoon of oil in a bowl. Mix it well.
- Then add baking soda, salt, sugar, asafetida, crushed peppercorns, carom seeds, green chilies, chopped palak leaves, and coriander leaves. Mix it very well.
- Now add chickpea flour (besan). Mix it and make sure there are no lumps.
- Heat the oil in a pan on medium heat for deep frying.
- Once the oil is hot enough Drop small balls in it using your hand or with the help of two spoons.
- Fry palak gota on medium flame. Remove them from wire rack
- Repeat the same frying for rest.
- Palak gota is ready to serve with chutney and a cup of hot tea.
Making crispy palak bhajiya
- Chop palak into long strips. Add it to the mixing bowl.
- Then add 1 cup sliced onion, chopped green chili, ginger-garlic paste, coriander leaves, red chili powder, ajwain, white sesame seeds, crushed peanuts, garam masala, and salt to taste.
- Mix it well using your hand, and rub it with your fingers so spices are coated with palak and onion.
- Now add besan and rice flour. Mix well.
- Then add a tablespoon of water at a time and mix well forming a soft dough. add water in small quantities to avoid from batter turning runny.
- Now greases hands with water, pinch balls sized hand and make a round shape.
- Deep fry in hot oil keeping the flame on medium.
- Stir occasionally, and fry on medium flame until the pakoda turns golden brown and crisp.
- Drain off and palak na bhajiya is ready to serve.
Notes
Palak na gota
- cut palak leaves into small pieces.
- water and oil mixture helps to make soft and fluffy gota.
- fry gota on medium flame.
- mix and coat all masala into chopped palak leaves.
- rest bhajiya mixture with masala for 2-3 minutes, so the mixture releases its moisture.
- take batter into your wet finger and roll it into a round shape bhajiya.
- fry bhajiya on medium heat.
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