{"id":31401,"date":"2022-08-25T11:00:00","date_gmt":"2022-08-25T05:30:00","guid":{"rendered":"https:\/\/connect.healthkart.com\/?p=31401"},"modified":"2022-08-25T14:59:00","modified_gmt":"2022-08-25T09:29:00","slug":"easy-palak-pakoda-recipe-for-you-to-try","status":"publish","type":"post","link":"https:\/\/www.healthkart.com\/connect\/easy-palak-pakoda-recipe-for-you-to-try\/","title":{"rendered":"Easy Palak Pakoda Recipe for You to Try"},"content":{"rendered":"\n<p>When it&#8217;s raining or cold outside, palak pakoda, or crispy spinach fritters, are the ideal afternoon snack to enjoy with a cup of tea or coffee. Making this pakoda at home is quite simple and just needs a few simple ingredients, such as palak (spinach) and gram flour (besan). Your pakoda batter is ready when you combine chopped spinach, gram flour, onion, red chilli powder, and salt with a few tablespoons of water. Pakodas are ready to eat in only 10 minutes. Read on to know how to make a delectable yet healthy <strong>Palak Pakoda recipe<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Recipe Name<\/td><td>Palak Pakoda<\/td><\/tr><tr><td>Place of Origin<\/td><td>North India<\/td><\/tr><tr><td>Total Time Taken<\/td><td>20 minutes<\/td><\/tr><tr><td>Preparation Time<\/td><td>10 minutes<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_81 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.healthkart.com\/connect\/easy-palak-pakoda-recipe-for-you-to-try\/#Palak_Pakoda_Ingredients\" >Palak Pakoda Ingredients<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.healthkart.com\/connect\/easy-palak-pakoda-recipe-for-you-to-try\/#Method\" >Method<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.healthkart.com\/connect\/easy-palak-pakoda-recipe-for-you-to-try\/#Tips_to_Enhance_the_Taste\" >Tips to Enhance the Taste<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.healthkart.com\/connect\/easy-palak-pakoda-recipe-for-you-to-try\/#Serving_Ideas\" >Serving Ideas<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.healthkart.com\/connect\/easy-palak-pakoda-recipe-for-you-to-try\/#Nutritional_Content_in_Palak_Pakoda\" >Nutritional Content in Palak Pakoda<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.healthkart.com\/connect\/easy-palak-pakoda-recipe-for-you-to-try\/#Frequently_Asked_Questions\" >Frequently Asked Questions<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Palak_Pakoda_Ingredients\"><\/span><strong>Palak Pakoda Ingredients<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>2\u00bd cups, chopped Spinach&nbsp;<\/li><li>1 large,&nbsp; finely chopped Onion&nbsp;<\/li><li>1\/2 cup Gram Flour<\/li><li>2 tbsp Rice Flour, optional<\/li><li>Oil, for deep frying<\/li><li>2-3 tablespoons Water, as needed<\/li><li>1\/2 tsp Red Chilli Powder<\/li><li>1 teaspoon Cumin-Coriander Powder<\/li><li>Salt, to taste<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Method\"><\/span><strong>Method<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Step 1:<\/strong> To remove any dirt, wash the spinach leaves (palak) under running water. Move them to a colander and squeeze off extra water. Transfer them to a big bowl after finely chopping them.<\/p>\n\n\n\n<p><strong>Step 2:<\/strong> Add the finely diced onion.<\/p>\n\n\n\n<p><strong>Step 3: <\/strong>Add salt, 1 teaspoon cumin-coriander powder, and 1\/2 teaspoon red chilli powder.<\/p>\n\n\n\n<p><strong>Step 4:<\/strong> Add rice flour and gram flour (besan).<\/p>\n\n\n\n<p><strong>Step 5:<\/strong> Mix thoroughly with a spoon. As you can see, the moisture in the palak causes the mixture to become wet.<\/p>\n\n\n\n<p><strong>Step 6:<\/strong> As required, gradually add 1-2 teaspoons of water; whisk well after each addition.<\/p>\n\n\n\n<p><strong>Step 7:<\/strong>&nbsp; Don&#8217;t add more water; only as much as is necessary to bind the ingredients for crispy pakodas.<\/p>\n\n\n\n<p><strong>Step 8: <\/strong>To deep fry the pakodas, heat oil in a deep frying pan over a medium flame. Use a spoon or your hand to drop a small amount of batter into the hot oil when it is medium hot to make pakoda. Depending on the size of the pan, drop 5-7 parts of batter at a time to form pakodas.<\/p>\n\n\n\n<p><strong>Step 9: <\/strong>&nbsp;They should be deep-fried till crisp and lightly golden.<\/p>\n\n\n\n<p><strong>Step 10:<\/strong> Using a slotted spoon, remove them and drain any extra oil. Place them on a dish lined with a paper napkin. The Palak Paokdas are ready.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Tips_to_Enhance_the_Taste\"><\/span><strong>Tips to Enhance the Taste<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>To prevent pakodas from separating, do not turn them immediately after adding them to the heated oil.<\/li><li>They absorb too much oil and get soggy when fried on low heat.<\/li><li>To make it more interesting, while mixing the batter, add 1\/2 teaspoon carom seeds (ajwain) and 1\/2 teaspoon chopped ginger.<\/li><li>For the pakoda mixture, use just fresh palak leaves rather than the slightly bitter stem.<\/li><li>Do not fry pakoda on low heat as it will absorb the oil and become soggy. Instead, fry them on medium heat.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Serving_Ideas\"><\/span><strong>Serving Ideas<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>As an afternoon snack, serve them hot with tomato ketchup or mint chutney and a cup of Indian Masala Chai.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Nutritional_Content_in_Palak_Pakoda\"><\/span><strong>Nutritional Content in Palak Pakoda<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td class=\"has-text-align-center\" data-align=\"center\">Calories<\/td><td class=\"has-text-align-center\" data-align=\"center\">177 kcal<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">Fats<\/td><td class=\"has-text-align-center\" data-align=\"center\">10g<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">Carbs<\/td><td class=\"has-text-align-center\" data-align=\"center\">16g<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">Protein<\/td><td class=\"has-text-align-center\" data-align=\"center\">6g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Frequently_Asked_Questions\"><\/span><strong>Frequently Asked Questions<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Q. Why isn&#8217;t my Pakoda crispy?&nbsp;<\/strong><\/p>\n\n\n\n<p>Always fry Pakodas on a medium temperature to ensure that the vegetables are properly cooked and come out crispier. Make sure the oil is hot enough; otherwise, the pakodas will absorb more oil, causing additional fat to form. However, if it is too hot, pakodas may not adequately cook inside while turning dark brown on the exterior.<\/p>\n\n\n\n<p><strong>Q. How are pakoras kept fresh?<\/strong><\/p>\n\n\n\n<p>We typically place our hot pakoras on a paper towel, piece of foil, or piece of fabric. The fritters become soft and mushy as a result. Your fried food should always be kept on a wire rack to cool. This keeps the fritters crisp and fresh for a long time by preventing the steam from settling on them.<\/p>\n\n\n\n<p><strong>Q. Why are my pakoras dry?<\/strong><\/p>\n\n\n\n<p>Pakoras, like anything fried, are best eaten as soon as possible! They can dry out if kept for a long time. However, you can reheat or warm them in the oven! (375\u00b0F for 5-10 minutes, or until crisp)<\/p>\n\n\n\n<p><strong>Q. How long can you keep pakoras in the fridge?<\/strong><\/p>\n\n\n\n<p>Pakoras are gluten-free and made with protein-rich chickpea flour. Pakoras are great as an accompaniment to an Indian supper, as well as a lunch or snack. Make a big batch. You can keep it in the fridge for about 2-3 days.<\/p>\n\n\n\n<p><strong>Q. At what temperature do you fry the pakoras?<\/strong><\/p>\n\n\n\n<p>Preheat the oil to 180 degrees Celsius. Squeeze a handful of the mixture into a loose small ball to ensure the vegetables stick together when dipped into the oil. Drop the ball into the oil carefully with a spoon. Fry for 4 minutes, or until brown and crispy, then taste to check flavour and consistency.<\/p>\n\n\n\n<p><strong>Q. Can baking powder be used in pakora?<\/strong><\/p>\n\n\n\n<p>Baking powder provides the pakora batter a nice airy texture and makes the cooked pakoras airy and delicious.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When it&#8217;s raining or cold outside, palak pakoda, or crispy spinach fritters, are the ideal afternoon snack to enjoy with a cup of tea or coffee. Making this pakoda at home is quite simple and just needs a few simple ingredients, such as palak (spinach) and gram flour (besan). Your pakoda batter is ready when [&hellip;]<\/p>\n","protected":false},"author":192,"featured_media":31402,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[442],"tags":[560,1076],"secondary_tag":[],"class_list":{"0":"post-31401","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-diet-and-nutrition","8":"tag-diet-and-nutrition","9":"tag-diet-and-nutrition-recipes","10":"entry"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Palak Pakoda Recipe - Healthy and Delectable - HealthKart<\/title>\n<meta name=\"description\" content=\"Try this healthy and delicious palak pakoda recipe. 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