Spinach Fritters – Chatpata Palak Pakoda

by maria updated February 9, 2012

Spinach Fritters, Spinach Fritters Recipe, Spinach Fritters Indian, Spinach Fritters Indian Recipe:Spinach Fritters Or Palak Pakoda are my favorite :) just love them and these are healthy fritters as its made purely from greens of spinach. These Spinach Fritters are so easy to make. Most important factor is its crispy, crunchy, delicious, yum and its crunchy even when it is not hot Or you eat after some time. This Spinach Fritters are my own creation just followed my gut and had a awesome tea time snack.

Spinach Fritters Or Palak Pakoda are my favorite :) just love them and these are healthy fritters as its made purely from greens of spinach. These Spinach Fritters are so easy to make. Most important factor is its crispy, crunchy, delicious, yum and its crunchy even when it is not hot Or you eat after some time. This Spinach Fritters are my own creation just followed my gut and had a awesome tea time snack.

Spinach Fritters

Spinach Fritters goes well with pav, bread accompanied with green chutney and sauce. Also a cup of tea Or coffee. Monsoon is  a great time to have pakodas as the fun is altogether different. But for a person like me I can have pakodas all the time of the year provided its made of spinach Or fenugreek. I will soon update you guys with fenugreek fritters it also tastes yum.

Spinach Fritters

Guess pakodas are a integral part of Indian Cuisine. As pakoras are made of almost all veggies like potato, onion, green leafy veggies, cabbage, cauliflower, mung, urad  and also green chilies. Indians are really crazy for pakodas ;)  ;)

Spinach Fritters

My hubby also loves pakodas and he is not a typical veggie lover. So like a small kid I have to make green leafy fritters Or add them in non veg dishes Or club them with puree Or parathas. This is the challenge I have to face everyday for him which I am quite successful at …now. As I don’t tell him I just give him as long as it is tasty he doesn’t mind lol!

Spinach Fritters

Okay let’s move towards Spinach Fritters! otherwise I will start talking something else guys.

Total Time:  30 to 35 mins

Serves: 4 to 5 people

Ingredients:

  1. 24-26 spinach leaves (cleaned)
  2. 3 cups oil
  3. 1 cup gram flour (besan) Or as required
  4. 1 t/s baking powder / baking soda (optional)
  5. 4 to 5 tbsp water Or as consistency required
  6. 3 tbsp white sesame seeds (til)
  7. 1 t/s asofoetida (hing)
  8. 2 tbsp chat masala
  9. 1 tbsp fennel seed powder
  10. 1.5 tbsp cumin seed
  11. 1.5 tbsp red chili powder
  12. 1/2 t/s turmeric
  13. 1 t/s coriander seed powder (dhaniya)
  14. salt as per taste

Method:

In a Mixing bowl add gram flour, salt and all spices (turmeric, hing, chat masala, red chili powder, cumin seeds, fennel seed powder, dhaniya powder) along with sesame seeds. Combine all nicely with a spoon Or your finger tips.

Spinach Fritters

Add water to it to form a smooth paste. Ensure no lumps are formed. The consistency should be or thick consistency should be able to cover the spinach leaves.

Spinach Fritters

Lastly add baking powder and keep it aside for 5 to 7 mins.

Spinach Fritters

In the meanwhile take spinach leaves wash and wipe them with a cloth Or napkin. Keep them aside.

Spinach Fritters

Now take a deep frying pan. Add oil allow the oil to get hot. Place the gas on low heat. Fold the spinach leaves dip them in the above batter. Gently leave them in hot oil. Repeat the same with rest of the leaves. Depending on your vessel size fry about 5 to 6 of fritters at one time.

Spinach Fritters

Fry them until golden brown and crisp from both sides. Place them on napkin to absorb excess oil. Serve hot with tomato Or chili ketchup.

Spinach Fritters

Tip:

  • Ensure gas is on low heat else your pakoras will only fry from out and stay raw from within. Also on high heat there are chances your pakodas might bet burnt.
  • There is a high possibility when you put the folded leaves in the batter it might open that’s completely fine.
  • Also while frying fritters ensure you fry only few at one go. Don’t crowd with too many fritters as they will not fry properly.
  • If you want your fritters more spicy then add more chili powder.
  • In case your batter gets over make another batter for frying the rest of pakodas. IT also depends on the size off spinach leaves and consistency you are using.

Enjoy Spinach Fritters!

Spinach Fritters

The printable version below:

5 from 1 reviews
Spinach Fritters – Chatpata Palak Pakoda
 
Prep time
Cook time
Total time
 
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 24-26 spinach leaves (cleaned)
  • 3 cups oil
  • 1 cup gram flour (besan) Or as required
  • 1 t/s baking powder / baking soda (optional)
  • 4 tbsp water Or as consistency required
  • 3 tbsp white sesame seeds (til)
  • 1 t/s asofoetida (hing)
  • 2 tbsp chat masala
  • 1 tbsp fennel seed powder
  • 1.5 tbsp cumin seed
  • 1.5 tbsp red chili powder
  • ½ t/s turmeric
  • 1 t/s coriander seed powder (dhaniya)
  • salt as per taste
Instructions
  1. In a Mixing bowl add gram flour, salt and all spices (turmeric, hing, chat masala, red chili powder, cumin seeds, fennel seed powder, dhaniya powder) along with sesame seeds. Combine all nicely with a spoon Or your finger tips.
  2. Add water to it to form a smooth paste. Ensure no lumps are formed. The consistency should be or thick consistency should be able to cover the spinach leaves.
  3. Lastly add baking powder and keep it aside for 5 to 7 mins.
  4. In the meanwhile take spinach leaves wash and wipe them with a cloth Or napkin. Keep them aside.
  5. Now take a deep frying pan. Add oil allow the oil to get hot. Place the gas on low heat. Fold the spinach leaves dip them in the above batter. Gently leave them in hot oil. Repeat the same with rest of the leaves. Depending on your vessel size fry about 5 to 6 of fritters at one time.
  6. Fry them until golden brown and crisp from both sides. Place them on napkin to absorb excess oil. Serve hot with tomato Or chili ketchup.
Nutrition Information
Serving size: 4 to 5 people

 

 


{ 6 comments… read them below or add one }

Leave a Comment

Rate this recipe:  

{ 4 trackbacks }

Previous post:

Next post: