Palak Pakoda

Another recipe from my mom’s kitchen. Perfect snacks for rainy/ cold weather outside. I used a whole bunch of Palak which I brought for Palak-Dal. Also weather outside told me to use it for making Palak Pakodas 😛 This is a very easy and quick snacks which can be serve as a starter of as a tea time snacks.
In a rainy weather all you need is some pakodas and a hot cup of tea/ coffee. 😀

You can either deep fry these pakodas or cook in a flat pan with less oil. Either way tastes good. If you like to make a crispy deep fried pakoda then add small amount of rice flour.You can also pan fry the pakodas with very less oil.
Very less ingredients are required to make Palak Pakodas. You can also add finely chopped onions and other veggies if you like. Feel free to add veggies.

You can serve a hot plate of Palak Pakodas with coriander chutney/ ketchup/ mint-coriander chutney and a hot cup of Masala Chai. When you don’t have much time to serve something to your guests, try this Palak Pakoda.
Ingredients:

1 Bunch of palak
2 Tbsp gram flour/ besan
1 Tbsp finely chopped ginger
2 Green chilies finely chopped
1 Tsp red chili powder (optional)
1/2 Tsp turmeric powder
1 Tbsp cumin-coriander powder
1 Tsp carom seeds/ ajwain
Salt as required
2-3 Tbsp oil

Recipe:
Step 1- Thoroughly wash the palak leaves and drain the water completely. Then finely the leaves

Step 2- Add gram flour, chopped ginger, chopped green chilies, red chili powder (optional), turmeric powder, cumin-coriander powder, carom seeds and salt and mix well without water as palak leaves will also release water

Divide the mixture into small portions and shape them into flat patties
Step 3- Heat oil in a flat pan and place them on pan. When one side of pakoda is cooked turn over and cook from other side

Flip more if not cooked
Step 4- Remove on a kitchen towel and then serve with Tea/ coffee

Bread Roll Palak Pakoda Cut the sides of bread and then roll slightly using roti maker and then cook on pan till golden brown. Place a pakoda on bread slice and roll.