Indulge in the delightful crunch and savory flavors of Spinach Chicken Pakoda, a delectable Indian snack that's both easy to make and incredibly satisfying. This recipe elevates the classic pakoda by incorporating tender chicken and nutritious spinach, creating a harmonious blend of textures and tastes. Forget greasy, heavy pakoras; this recipe delivers crispy, golden-brown fritters bursting with aromatic spices and juicy chicken. Imagine the satisfying crunch with each bite, the warmth of the spices mingling perfectly with the freshness of the spinach.
Prepare to be amazed by how simple it is to achieve restaurant-quality Spinach Chicken Pakoda at home. This recipe provides a clear, step-by-step guide, ensuring even novice cooks can master this flavorful dish. From prepping the ingredients to achieving the perfect crispy texture, we'll walk you through each stage of the process. Let's get started!
Tools Needed
- Knife
- Cutting board
- Mixing bowl
- Frying pan
Ingredients
- Chicken: 0.5 kg
- Gram flour
- Spinach
- Green chili: small amount
- Ginger
- Garlic
- Salt: to taste
- Oil
- Coriander leaves
- Turmeric powder: optional, a little
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Cut the chicken into small pieces.
- Wash the chicken thoroughly with water.
- Finely chop green chilies, ginger, and garlic.
- Select large spinach leaves and wash them.
Step 2. Make the Batter and Coat the Chicken
- Mix gram flour, chili-ginger-garlic paste, salt, and optional turmeric powder.
- Finely chop and add coriander leaves to the mixture.
- Coat each chicken piece with the mixture, then wrap it in a spinach leaf, and dip it in the mixture again.
Step 3. Fry the Pakodas
- Heat oil in a pan and fry the pakodas on low heat until golden brown and crispy.
Step 4. Serve
- Remove the pakodas and drain excess oil.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Use boneless or soft chicken for best results.
- Adjust the spice level according to your preference.
- If spinach leaves are falling off, use a toothpick to secure them.
- Fry on low heat to ensure the chicken is cooked through.
Nutrition
- Calories: approximately 500-600
- Fat: 30-40g
- Carbs: 30-40g
- Protein: 30-40g
FAQs
1. Can I make this recipe without chicken?
Yes! Simply omit the chicken and increase the spinach slightly for a vegetarian Palak Pakoda.
2. How do I ensure my pakodas are crispy?
Make sure the pakoda batter isn't too watery, and don't overcrowd the pan when frying. Fry in batches at medium-high heat.
3. Can I prepare the batter ahead of time?
Yes, you can prepare the batter up to a few hours in advance and store it in the refrigerator. Just bring it to room temperature before frying.
With its irresistible blend of crispy texture and flavorful ingredients, this Spinach Chicken Pakoda recipe is sure to become a new family favorite. Enjoy this delicious snack as an appetizer, side dish, or even a light meal. So gather your ingredients, follow the steps, and prepare to be delighted by the amazing results!