Navratri Special- Palak Pakora Recipe

Pakoras or fried fritters made with buckwheat flour or kuttu ka atta are very popular in the northern and the western states during the fasting days. Normally the pakoras are prepared with potato and buckwheat but in this recipe, we are switching potato with spinach. The ingredients are very simple and basic. The pakoras taste even better when served with a chutney. Though you can also serve these with tea as well.

Here is a step by step recipe of the same.

Also Read: Navratri Special: Sabudana Thalipeeth Recipe

Ingredients:

• Buckwheat flour/kuttu ka atta- 1 cup
• Spinach/palak- 1 ½ cup (chopped)
• Green chilli- 1 (finely chopped)
• Sendha namak- as per taste
• Peanuts- 2 tbsp.
• Water- as per requirement

Procedure:

1.  Dry roast the peanuts in a pan until they are lightly golden and toasted.
2.  Set aside in a bowl and let them cool down.
3.  Meanwhile, rinse the spinach and chop it finely.
4.  Crush the peanuts coarsely in a mortar and pestle.
5.  In a mixing bowl add the chopped spinach, buckwheat flour, chopped green chilli, salt, and the crushed peanuts.
6.  Mix everything really well with your hands.
7.  Once you add the salt and mix the ingredients, the spinach will release quite a lot of water. Be extra cautious while adding  the extra water as you don’t want the batter to be too runny.
8.  Heat oil in a kadhai for deep frying the pakoras.
9.  When the oil is hot enough (not too hot), start dropping morsel sized batter in the oil.
10.  Allow the pakoras to cook enough before you decide to flip them over otherwise they will fall apart.
11.  Fry the pakoras evenly from all the sides until they are golden and crisp.
12.  Drain the pakoras on a paper towel.
13.  Serve the pakoras hot with coconut or coriander chutney.

Image Source: vegrecipesofindia

Also Read: Navratri Special- Makhana Kheer Recipe