Paalak-Aloo Pakoras/Spinach-Potato Fritters
Pakoras or fritters are everyone's favorites! And this recipe is a great a way to eat lots spinach in tasty way. Spinach- Potato Pakoras are a great appetizer and a tasty compliment when served with Indian Tea or Chai anytime. It’s a very simple recipe with all the handy ingredients from your pantry. Let’s relish this recipe.
Step by Step Instruction with Photos
- Chop all vegetable given in table one. Mix all the ingredients given under table for the Pakoras and keep aside for five minutes.
- Add water in parts as needed to make medium consistency dough just before you fry Pakoras. As spinach and potatoes releases water once they are mixed with salt and spices and can make batter watery.
- Heat oil in a frying pan over medium high heat. To test oil temperature, drop little batter in the oil. The batter should come up and not change color instantly. With a spoon or a hand drop the Pakoras in hot oil and fry them on medium heat.
- Fry in small batches, not overlapping to one another, turning occasionally, until both golden brown.
- Drain the Pakoras on kitchen paper. Sprinkle chat masala over hot Pakoras.
- Serve hot with Tamarind chutney , Mint-Coriander Chutney or Tomato Ketchup.
Recipe Card
Pakoras or fritters are everyone's favorites! And this recipe is a great a way to eat lots spinach in tasty way. Spinach- Potato Pakoras are a great appetizer and a tasty compliment when served with Indian Tea or Chai anytime.
- 2 large Potato (chopped)
- 2-3 cup Spinach (chopped)
- 1 large Onion (chopped)
- 2-3 Green chilies (chopped)
- 1 Tbsp. Ginger (grated)
- 1 Tsp. Red Chili powder
- 1 Tsp. Mango powder/ Aamchur
- ½ Tsp Asafetida/Hing
- 1 Tsp. Cumin seeds
- Salt to taste
- 1 Tbsp. Sesame seeds
- 1½- 2 cup Gram flour/Besan
- 2 Tbsp. Rice flour, for crispiness (optional)
- Oil (for frying)
- Chat masala (as required)
Chop all vegetable given in table one. Mix all the ingredients given under table for the Pakoras and keep aside for five minutes.
Add water in parts as needed to make medium consistency dough just before you fry Pakoras. As spinach and potatoes releases water once they are mixed with salt and spices and can make batter watery.
Heat oil in a frying pan over medium high heat. To test oil temperature, drop little batter in the oil. The batter should come up and not change color instantly. With a spoon or a hand drop the Pakoras in hot oil and fry them on medium heat.
Fry in small batches, not overlapping to one another, turning occasionally, until both golden brown.
Drain the Pakoras on kitchen paper. Sprinkle chat masala over hot Pakoras
Serve hot with Tamarind chutney , Mint-Coriander Chutney or Tomato Ketchup.
- It’s very important to know perfect oil temperature for frying beat crispy Pakoras. If the oil is too hot the Pakoras will not be cooked properly and won’t be crisp; if the oil is not hot enough, the Pakoras will be greasy and take long time to cook.
- For people who do not eat onions, can skip onions, it will still taste delicious.
- The spinach and onions release water once they are mixed with salt and the spice powders. So be careful and always add water in parts. And to get best result mix all the ingredients well and keep aside for 5 minutes before adding water.
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