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Palak Pakoda

Fritters prepared using Spinach.

Time Required: 10 Minutes


10 – 15 leaves Palak / Spinach
½ Cup Gram Flour
2tbsp Rice Flour
1tsp Chili Powder
½ tsp Coarsely grounded Jeera / Cumin Seeds
A pinch of Cooking Soda
Oil for Deep Frying
Salt to taste


Wash and wipe the whole Palak leaves. Mix Gram Flour, Rice Flour, Chili Powder, Jeera, Soda and Salt with water to a thin batter. Dip the leaves in the batter and deep fry till it turns brown and crisp. Serve hot with Ketchup or Pudina Chutney and garma garam Chai / hot tea. This Pakoda is used to prepare Palak Pakodi Chaat.

This pakoda can be prepared with Doddapatre leaves / Spanish-Mexican Thyme or with Basale leaves / Basella alba / Malabar Spinach.

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