Palak Pakora | Low Fat Spinach Fritters Recipe By Asha Mehra
Palak pakora is yet another perfect snack recipe for Indians, especially in the evenings. They are a tasty and delicious tea time snack recipes and also best snack food given to kids. Palak pakora is one of the favorite snack recipes at my home, they ar crispy and too tasty. Palak Pakoras do not require any dip or chutney and can be eaten plain just along with tea and are a good tea time snack recipes…
If you want it some more richness and fat, one can also eat palak pakoras, stuffed in bread slice, butter or sliced cheese applied on it and can have tea with it.
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- 1 cup Gram dal (washed and soaked overnight)
- 1 fistful of rice (washed and soaked overnight)
- 2 cups spinach or palak finely chopped (steamed
- 1 inch Ginger(adrak)
- 3 to 4 green chilies ( Hari Mirch)
- 1 tbsp Fennel seeds (saunf)
- 2tbsp Kashmiri red chili powder( Lal Mirch powder)
- 1 tbsp coriander powder (dhania powder)
- 1 tbsp Cumin ( jeera powder)
- 1 pinch Asafoetida( Hing)
- 1 tbsp Sesame seeds optional (safed til)
- cup ½ to 1water –
- salt to taste
- Oil for deep frying
- Chat masala
Follow this recipe for low-fat fritters — It absorbs less oil
In a grinding jar, drain and grind the gram dal, rice, ginger, green chilies, cumin and fennel seeds and grind to a roughly coarse paste. Rinse the spinach leaves very well and finely chop them.
If you want you can steam the spinach leaves for 5 minutes in the steamer to get rid of all impurities and get natural color and flavor of spinach or you can use it directly. I prefer to use steam, for healthy a snack.
In a bowl add the coarsely grounded paste, spinach, chilly powder, coriander powder, asafoetida, salt. Mix well. If required add water in parts to make a medium consistency.
Except for oil and water. Keep aside for 5 minutes.
Heat oil and take a handful of the batter drop in the shape required fry till they are golden brown and crispy.
Sprinkle chat masala and serve the palak pakora hot with spicy tangy green chutney, tomato sauce, and baked hot pav.
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