Perfect Spinach Pakoda: A Yummy Indian Snack
Are you a fan of crispy, flavorful snacks that are perfect for sharing or enjoying on-the-go? Look no further than the delightful spinach pakoda. This Indian snack is not only delicious but also a healthy and satisfying addition to any meal. In this detailed guide, I will take you through the steps to make these crispy pakoras, from washing and preparing the spinach to frying the perfect ball-like shapes. Share your feedback and get creative with your own twists!
Ingredients
2 cups fresh spinach leaves (remove the stems) 1 medium onion, finely chopped 2 green chilies, slit About 5-6 cloves garlic, minced Few fresh coriander leaves (cilantro), chopped Few fresh mint (pudina) leaves, chopped 1 tsp ginger garlic paste 1 tsp carom seeds (ajwain) 1 tsp red chili powder (optional) 1 tsp coriander powder 1 tsp garam masala (ground spices mix) 1/4 cup gram (chickpea) flour 1/4 cup rice flour (optional) Salt to taste Oil for fryingPreparation Steps
Step 1: Prepare the Spinach
Wash the spinach leaves thoroughly under running water to remove any dirt or grit. Pat dry the leaves with a clean towel or paper tissues. This step is crucial to ensure no water remains in the mixture, which could cause the pakoras to become soggy. Once the spinach is clean and dry, roughly chop it into bite-sized pieces.
Step 2: Mix the Spice Paste
In a bowl, combine the chopped onion, slit green chilies, garlic, coriander leaves, mint leaves, ginger-garlic paste, carom seeds, red chili powder (if using), coriander powder, and garam masala. Add the chopped spinach and mix well into the paste. Season the paste with salt to taste.
Step 3: Prepare the Pakora Batter
Mix gram flour and rice flour in a 1:1 ratio. Gradually add the spice paste to the flour mixture, stirring well after each addition. You can also add a little water if the mixture is too dry, but try to keep it on the drier side to avoid the pakoras from becoming too moist.
Step 4: Fry the Pakoras
Heat oil in a deep-bottomed pan until it reaches the desired temperature (around 170-180°C or 340-350°F). Use a ladle to drop spoonfuls of the mixture into the hot oil, shaping them into small balls. Ensure the oil does not splatter by adding a small amount of batter first. Fry the pakoras until they turn golden brown and are crispy on the outside. Drain the pakoras on a paper towel to absorb excess oil.
Enjoy and Share Your Experience
These freshly made spinach pakoras are best enjoyed when served hot. Serve them with your favorite chutney or tomato sauce for a delicious snack. Share your feedback, and feel free to experiment with different spices and flavors to make these pakoras your own!
Photos and Reviews
Please share photos of your pakoras and leave a comment with your feedback. Also, check out more of my recipes for other tasty Indian snacks and meals.