Indulge in the irresistible crunch and vibrant flavors of Aloo Palak Pakoras, a delightful twist on the classic pakora recipe. These crispy fritters combine the earthy goodness of spinach with the comforting warmth of potatoes, creating a perfect balance of textures and tastes. Imagine the satisfying crunch with each bite, the burst of spinach freshness against the soft potato interior, all seasoned with aromatic Indian spices. This recipe offers a healthy and flavorful snack or appetizer, perfect for any occasion.
Forget complicated recipes and lengthy preparation times! Our step-by-step guide will walk you through creating these delicious Aloo Palak Pakoras with ease, even for novice cooks. Get ready to experience the magic of this simple yet extraordinarily satisfying dish that's guaranteed to impress your family and friends.
Tools Needed
- Grater
- Bowls
- Knife
- Pan
Ingredients
- Potatoes: 500 grams
- Onion: 1 medium
- Spinach: 1/4 pound
- Green chilies
- Coriander
- Corn flour: 2 tablespoons
- Rice flour: optional
- Gram flour: 3 tablespoons
- Refined flour: 3 tablespoons
- Kasuri Methi (dried fenugreek leaves): 1 teaspoon
- Dry coriander: 1 tablespoon
- Cumin seeds: 1 teaspoon
- Celery seeds: 1/2 teaspoon
- Chaat masala: 1/2 teaspoon
- Salt
- Red chili powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Potato and Vegetable Mixture
- Peel and grate the potatoes into a bowl of water to prevent browning.
- Mash the grated potatoes to remove excess starch for crispier pakoras.
- Finely chop the onion, green chilies, and coriander.
- Add the chopped onion, green chilies, coriander, and spinach to the mashed potatoes.
Step 2. Make the Pakora Batter
- Incorporate corn flour, rice flour (optional), gram flour, and refined flour.
- Add Kasuri Methi, dry coriander, cumin seeds, celery seeds, chaat masala, salt, red chili powder, coriander powder, and turmeric powder.
- Mix all ingredients well. Gradually add water to achieve a batter-like consistency. Ensure the spinach is well incorporated.
Step 3. Fry the Pakoras
- Heat cooking oil in a pan over medium-low heat.
- Drop spoonfuls of batter into the hot oil, frying for approximately one minute per side until golden brown.
Step 4. Drain and Serve
- Remove pakoras and drain on paper towels. Turn off heat after frying.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- To maintain crispiness, you can prepare the pakora batter an hour in advance.
- Remove excess starch from potatoes for extra crispy pakoras.
- Using a combination of refined flour and corn flour helps maintain the crispiness even after an hour.
- Fry pakoras on medium-low heat to prevent burning and ensure even cooking.
- Do not turn off the flame immediately after frying to prevent oil absorption.
Nutrition
- N/A
FAQs
1. Can I make these pakoras ahead of time?
It's best to fry the pakoras fresh for optimal crispiness. Leftovers can be reheated gently in a pan or oven, but they might not be as crispy.
2. What if I don't have fresh spinach?
Frozen spinach works well too! Just make sure to thaw and squeeze out all excess water before adding it to the batter.
3. How can I make my pakoras extra crispy?
Ensure your batter isn't too wet, let the pakoras rest for a few minutes before frying, and fry them in batches at the right temperature to avoid overcrowding the pan.
So there you have it – a simple yet incredibly rewarding recipe for crispy Aloo Palak Pakoras. These flavorful fritters are perfect for a quick snack, a delicious appetizer, or even a light meal. Enjoy the satisfying crunch and vibrant taste of these delightful pakoras!