Palak/Spinach Pakori is made in a variety of ways but this one is the crunchiest and tastes great.
|Finely chopped fresh spinach leaves
|Besan (chickpeas flour)
|Ajwain (carom seeds)
|Red chilli powder
- Wash palak multiple times because very often spinach has a lot of dirt.
- Finely chop the leaves.
- Add everything else to the palak except the oil.
- Add just enough water (about 1/8 cup) to the palak mixture to bind it together.
- Heat oil in a wok. When you think it’s hot, drop a pea size mixture in the oil. If it sizzles and stays on the surface of the oil, it’s hot enough.
- Add a few walnut sized chunks of palak mixture in the oil. You can use a small spoon for it but it’s best done with your fingers. Just make sure to drop it gently so that the oil does not splash.
- Fry for a few minutes. If it becomes brown immediately, probably the oil is too hot. It should slowly become brown so that it gets the time to cook fully from inside and also become crisp. Keep turning the pakoris for even browning.
- Once they are brown, drain them first in the wok and then on paper towel to get rid of the extra oil. Palak/Spinach Pakori is ready.
- Serve it hot with ketchup or Mint Coriander Chutney.
- Pakoris taste the best when eaten immediately but you can make them ahead of time and heat them in oven before serving. Also let them cool down in open before storing in a container so that they don’t become soggy.
- For variation you can chop some onions and potatoes and add to the spinach mixture.
- Pakori is also known as Pakora and Bhajia.