Palak pakoda is a healthy and nutritious Indian snack made with the base mixture of besan/ gram flour mix, spices, salt and spinach mixed together and deep fried to make pakodas. Pakodas are usually cooked in India during rainy days and taste delicious and are crispy.
Palak pakoda is a tasty delight that can be served as appetizer or a snack that tastes great anytime. Palak Pakodas is one of most delicious and easy to make snacks. The taste of deep fried Spinach Pakoda dipped in red or green (coriander and Mint) chutney is truly irresistible. It can be served as teatime savory as well as a side dish accompanied with meal.
Pakoda or Pakora is a fried snack (fritter) found across south Asia and can be prepared by taking one or two ingredients such as onions, brinjal, potato, spinach, plantain, chilli, cauliflower, tomato, or occasionally bread or chicken and dipping them in a batter of gram flour and then deep frying. Some of the very popular varieties which are available are onion pakora, aloo bhajji, paneer pakora etc. A version of pakora made with wheat flour, salt, and tiny bits of potato or onion (optional) is called noon bariya (nūn=salt), typically found in eastern Uttar Pradesh in India. Pakodas or pakoras are usually served as snacks or appetizers. In Britain, pakoras are popular as a fast food snack available in Indian and Pakistani restaurants to take out as an alternative to French fries or kebabs.
Palak or spinach is a versatile green leafy vegetable which can be used in preparing various other dishes like the Palak paneer, palak paratha, palak dal, spinach soup, palak rice etc. Palak leaves are prized mainly for their high nutritive values and are a rich source of Iron and Calcium. Palak pakodas makes an excellent dish especially during evening tea time snack. It tastes really good and yummy. Among the Muslim Cape Malays of South Africa, pakoras are known as dhaltjies, and are usually eaten as an appetizer during Iftar, or as appetizers for weddings, births, or similar occasions.
For preparing the delicious and mouth watering palak pakoda, take a bow and add shredded palak, besan (gram flour) powder, cumin powder, red chili powder, pinch saoda, salt to taste and mix all the ingredients well together. Add a few teaspoons of water and mix well till the consistency of the batter is thick enough.
Heat oil in a frying pan or kadai and when the oil gets hot, with your fingers drop small clumps of batter into the oil. Fry the pakodas till they become golden brown and crispy. Remove them and spread them on the tissue paper to absorb the excess oil. Serve hot with tomato sauce (optional) or any green chutney. Next time when you plan you prepare pakodas, you must surely try this simple and delicious recipe. Click on the below link for detailed recipe:
Pakoras are popular across Pakistan, where they generally resemble those found in India. They are sometimes served in a yoghurt based curry (salan), as a main dish, pakora kari, rather than as separate snacks. In this case the pakoras are generally doughier and are made of chopped potato, onion and chili mixed into the batter, instead of individual fried vegetable slices. Pakoras are also available in Afghan cuisine. In China they are called pakoda.
The word pakoṛā is derived from Sanskrit pakvavaṭa–, a compound of pakva ‘cooked’ and vaṭa ‘a small lump’ or its derivative vaṭaka ‘a round cake made of pulse fried in ghee’. In the Indian subcontinent, pakodas are popular snacks usually served with tamarind chutney and tea.
Tips: You can also add fresh methi leaves along with spinach. Adding a teaspoon of hot oil over dry flour makes the pakodas crispy. Do not fry over high heat or heat heat. Frying over high heat makes the pakoda brown quickly but inside it will remain uncooked. Frying over low heat will make the pakodas very oily. Try to maintain the temperature by changing from medium to medium high. Baking soda makes the pakodas light. However do not add more than a pinch. If you add water more than few spoons, the pakodas wont turn out crispy.