Palak Patta Pakoda is very popular in North India as a drooling Chaat item or Tea Time Snack.
These crisp fritters are made with whole spinach leaves and this is what makes them so different from the rest of fritter or Pakoda recipes where veggies are finely chopped before adding into gramflour batter. So here instead of chopping the leaves, they are used as ‘Whole’ and these leaves dipped in pakoda batter are then deep fried till golden and crisp. Usually served with Chutneys, these Palak Patta Pakodas taste divine in every bite wanting you to have more and more of it!
But, few points to note down before you begin to make these fritters -
- The consistency of gramflour or besan batter should not be too thick, otherwise your fritters won’t come out crisp. Consistency should be medium or slight runny such that the batter coats the leaf without making a dense layer.
2.In this recipe we have used Asafoetida or Hing for the flavor. You might want to use Ginger garlic paste for a robust garlicy flavor.
3.Serve these fritters immediately as soon as you take them out of the wok after deep frying, since they would turn soft after sometime and won’t taste good at all.
Spinach is a wonderful herb to work with and my personal favorite to stir in curries, mix in stir fried veggies - salads and combine in dough to make healthy chapatis, paranthas and theplas. We have some wonderful Spinach Recipes to offer you -
Cherry Tomato & Baby Spinach Salad
Palak Parantha
Multigrain Palak Cheela
Paneer Kofta In Spinach Gravy
Chilli Spinach Cheese Toast
Palak Tamatar Sabzi
Gujarati Spinach Thepla
Palak Pakoda Kadhi