Palak Bhajia Recipe - Spinach Pakoras

Healthy pakora recipe made using spinach leaves, this Palak Bhajia Recipe is absolutely healthy as it is pan fried in a paniyaram pan instead of frying in a pool of oil.

Preeti Tamilarasan
Palak Bhajia Recipe - Spinach Pakoras
338 ratings.

Palak Bhajia is a crispy and delicious palak pakora/bhajia recipe which is also easy to prepare. Apart from Palak, you can add mint leaves and coriander leaves or even methi leaves to make it even more flavourful. To make it healthy, try cooking these bhajia in a Paniyaram pan with less oil or bake it in an oven.

Serve Palak Bhajia with Dhaniya Pudina Chutney or Tomato Onion Chutney.

If you like this recipe, you can also try other pakoras recipes like

  1. Non Fried Broccoli Pakora
  2. Pan Fried Onion Pakora
  3. Cheese Broccoli Fritter
  4. Baked Paneer Bread Pakora

Cuisine: Indian
Course: Snack
Diet: Vegetarian
Prep in

10 M

Cooks in

25 M

Total in

35 M

Makes:

4 Servings

Ingredients

  • 3/4 cup Spinach Leaves (Palak) , tightly packed, chopped
  • 5-6 tablespoons Gram flour (besan)
  • 1 tablespoon Rice flour
  • 1 pinch Baking soda
  • 1 pinch Asafoetida (hing)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Cumin powder (Jeera)
  • Salt , to taste
  • 1/4 teaspoon Ajwain (Carom seeds)

How to make Palak Bhajia Recipe - Spinach Pakoras

  1. To begin making Palak Bhajia, firstly let us make the pakora batter. 

  2. In a mixing bowl, combine spinach, besan, rice flour, baking soda, asafoetida, turmeric powder, red chilli powder, cumin powder, salt

  3. and ajwain. 

  4. Add enough water and mix everything to form a batter. The batter should not be very thick or watery.

  5. Heat oil for frying in a deep fry pan. Drop bits of spinach batter and cook till it turns crispy and golden brown.

  6. Remove from the heat and similarly deep fry the remaining bhajias too.

  7. Serve Palak Bhajia with Dhaniya Pudina Chutney or Tomato Onion Chutney.

Preeti Tamilarasan

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Last Modified On Thursday, 19 April 2018 16:03
     
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