vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Crispy Spinach Fry Palak Pakoda

SODA BREAD

Soda Bread

Soda bread is a variety of quick bread traditionally made in a variety of cuisines in whi...

Raw rasam - Patchi Pulusu

Raw Rasam - Patchi Pulusu

Patchi pulusu or raw rasam is an amazing blend of all three tastes like tanginess from th...

CRUNCHY VADA

Crunchy Vada

This is a tiffin as well as snack recipe. These vadas are unbelievably crispy and better ...

Full Chicken Dum Biryani Hyderabadi

Full Chicken Dum Biryani Hyderabadi

Delicious Hyderabadi Dum Biryani is a world-famous dish from India, native to Hyderabad. ...

KALA VATNA AMTI

Kala Vatna Amti

An exceptional dish from the Maharashtrian cuisine made from Kala vatana cooked in nice t...

Ridge Gourd curry

Ridge Gourd Curry

Hello all.... birakaya kura or ridge gourd curry this is the most simple but Delicious c...

Crispy Spinach Fry Palak Pakoda Recipe, Palak, How To Make Crispy Spinach Fry Palak Pakoda Recipe

Crispy spinach fry/ Palak Pakoda is a delicious and crispy fritter prepared with spinach leaves coated with spicy chickpea flour.

About Recipe

Bachchali koora, Pasalai keerai, Palang sag

How to make Crispy Spinach Fry palak Pakoda

(38 ratings)
30 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Crispy Spinach Fry palak Pakoda
Author : Vahchef
Main Ingredient : Spinach
Servings : 4 persons
Published date : February 19, 2019


Ingredients used in Crispy Spinach Fry palak Pakoda
• Carom seeds - 1/2 tea spoon.
• Asafoetida - 1 pinch.
• Rice flour - 1/2 cup.
• Salt - to taste.
• Bombay basen - 1 cup.
• Coriander seeds crushed (optional) - 1/2 tea spoon.
• Spinach - 250 grams.
• Turmeric powder - 1/4 tea spoon.
Method:
  • In a bowl add Bombay besan, rice flour, asafoetida, salt, turmeric powder, carom seeds, coriander seeds (optional) and add oil, water, mix this like a thick paste, add water mix this like a batter.
  • Take spinach wash it, in this add besan mixture and mix it well.
  • Heat oil and deep fry them.

Serve this hot.






Cooking with images Palak,







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

subz153 Posted on Sat Jun 15 2013

different types of burfi please

Reply 0 - Replies
profile image

jaleel ahmed Posted on Sat Jun 15 2013

Chef u will be in book of records for making many dishes n making everyone a good chef

Reply 0 - Replies
profile image

Abu Asim Ansari Posted on Sat Jun 15 2013

Plzzz many fry ricpes for Ramdan thank u chef

Reply 0 - Replies
profile image

Leigh Naz Posted on Sat Jun 15 2013

I love that you eat your dishes after you've finished cooking!

Reply 0 - Replies
profile image

MikeTheBarber63 Posted on Sun Jun 16 2013

I use thinly sliced Vidalia (sweet onions) or red onions in mine with the spinach. I am not Indian but I do enjoy Indian foods, such a rich cooking history! Your vids are so well done I really enjoy them, thanks for all your hard work.

Reply 0 - Replies
profile image

geetha Posted on Sun Jun 16 2013

why did u not add any red or green chilies powder or paste ?

Reply 0 - Replies
profile image

aryaksh0406 Posted on Sun Jun 16 2013

Your garnishes are just out of this world Chef Sanjay!!! Too toooo toooooo good!!!!! Truly innovative and I bet u'll definitely go on Guinness world record not just for eating on ur shows but also for being the best Chef in the world!

Reply 0 - Replies
profile image

Haroon Masih Posted on Tue Jun 18 2013

Please baking recipes.

Reply 0 - Replies
profile image

Haresh Solanki Posted on Tue Jun 18 2013

Good

Reply 0 - Replies
profile image

Nikita Pranshu Posted on Fri Jan 31 2014

Loved ur palak pakodi.?

Reply 0 - Replies
profile image

MihaelaV68 Posted on Sun Mar 23 2014

Chef you know what? You make us so so so hungry, OMG ! Thank you for recipe!?

Reply 0 - Replies
profile image

Neha Sethi Posted on Wed Mar 26 2014

Luvd it.....my husband always get water in his mouth after seeing ur dishes..?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter