Crispy aloo palak ke pakode- Easy to make fried potato and spinach fritters
Make these crispy fried potato and spinach fritters for a quick and easy snack.
Most people recognize pakoras as gram-flour-coated vegetable fritters. Everyone loves a plate of crisp pakoda with garam chai, and you can enjoy them during the monsoon, winter, or any season throughout the year. We can create endless varieties using assorted vegetables, paneer, and even flowers, though the potato pakoda remains the undisputed favorite.
These pakodas work perfectly as snacks, appetizers, brunch, breakfast, or kids’ tiffin treats. They retain their great taste even when cold; simply pair them with a tangy, spicy dip or sauce. For the best experience, serve them with mint-coriander chutney, date-tamarind chutney, or simple ketchup.
Two Methods for Perfect Pakodas
You can prepare pakodas using two main techniques. In the first method, you whisk together a gram flour batter, dip sliced vegetables into it, and deep-fry them until they turn crisp. In the second method, you mix gram flour and spices directly into chopped vegetables, combine everything into a thick mixture, and drop small portions into hot oil to fry until golden.
Preparation Tips
To make these specific pakoras, roughly chop the spinach and cut the potatoes into thin, long slices. Add sliced or chopped green chilies to suit your heat preference. Crushed coriander seeds and cumin provide a wonderful crunch and depth of flavor. While optional, adding a bit of rice flour will make your fritters even crispier.
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Aloo palak ke pakode | Aloo palak lachcha pakode
Crispy aloo palak ke pakode- Easy to make fried potato and spinach fritters
Ingredients
- 250 gm Spinach /palak
- 2 big Potatoes / Aloo
- 1 tsp Ginger / Adrak chopped
- 3 Green Chillies / Hari Mirch chopped
- 1 tbsp Coriander Seeds / Sabut Dhaniya crushed
- 1 tbsp Chili flakes /Kuti hui laal mirch
- 1/3 tsp Turmeric Powder / Haldi Powder
- to taste Salt / Namak
- 3/4 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Carom Seeds / Ajwain
- 1/4 tsp Asafoetida / Hing powder
- few Curry Leaves / Kadi Patta
- 1.5 cup Gram flour / Besan
- 1 cup Water / Paani approx
- pinch Soda bi carbonate
Instructions
- Wash and roughly chop spinach and curry leaves
- Peel the potato and make thin long slices.
- Take a big a bowl and add gram flour, salt ,turmeric,chili powder ,asafoetida, sesame seeds chili flakes ,baking soda and mix.
- Now add water and make a semi thick paste.
- Now add chopped spinach ,potato slices, curry leaves, chopped or sliced green chilis in the gram flour batter and mix well.
- Crush the coriander seeds coarsely in a mortar pestle and then add them along with cumin and ajwain in the batter and mix well.
- Heat enough cooking oil in a deep wide pan for frying the pakodas.
- Take around 1 tbsp mixture in your hand and gently drop in the hot oil.
- Cook on medium heat and don't flip and turn them more then 2-3 times.else they may break and absorb too much oil.
- When pakoras become golden and crisp then drain on a paper napkin and sprinkle some chat masala and serve hot
- Serve with few fried green chilies,green chutney and tamarind chutney.