Palak bajji/ Palak pakora is a deep fried fritter prepared with palak leaves dipped in spicy besan batter i.e regular bajji batter. These are so delish and healthy in a a way as they hold spinach 😉 yet remains to be a perfect tea time snack specially during rainy season like this. One pro with this palak pakoda is that they is no slicing required👏🏻 but the technique to make the the spinach leaves hold the batter is what seemed TDS for me😂 Apart from that the taste is so good and even spinach haters will love it as it wont have even a pinch of spinach taste or flavors. Just make the batter thick/ dense which will help the leaves to hold the batter, thin batter can result in crispy spinach leaves fried in oil. I had some leftover palak leaves form with which I tried making it so the sizes of the leaf are uneven, if you plan to prepare make sure the leaves are almost of same size as it will look more presentable. This is my first try on this bajji variety as I kept hesitating to try this for a long time for no reason, I am glad that I tried making it today and also posting it. So lets get to the making!!
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- 1. Palak leaves/ Spinach/ Pasalai keerai – 12 to 15
- 2. Besan/ kadalai maavu – 1 cup
- 3. Rice flour – ¼ cup
- 4. Red chilli powder – ½ tsp
- 5. Salt – to taste
- 6. Baking soda – ¼ tsp
- 7. Water – for making batter (3/4 cup)
- 8. Oil – for frying
- * 1 cup = 235 ml
- Heat oil in a frying pan. In a bowl add besan, rice flour, chili powder and salt. Mix well, add water gradually to form a thick batter( I used around ¾ cup water).
- Wash the palak leaves well. Dry it using a tissue or cloth. Water droplets in the leaves can make the the bajji pop in oil while frying.
- Dip each palak leaf one by one in besan batter well and drop it in preheated oil. Repeat the process until you finish the batter and all the palak leaves are over. Flip the bajji after it has puffed. When both sides are cooked remove from oil and transfer it to a plate and serve it hot with green chutney and masala chai!
How to make palak pakora with step by step images
- Heat oil in a frying pan. In a bowl add besan, rice flour, chili powder and salt. Mix well, add water gradually to form a thick batter( I used around ¾ cup water).
- Wash the palak leaves well. Dry it using a tissue or cloth. Water droplets in the leaves can make the the bajji pop in oil while frying.
- Dip each palak leaf one by one in besan batter well and drop it in preheated oil. Repeat the process until you finish the batter and all the palak leaves are over. Flip the bajji after it has puffed. When both sides are cooked remove from oil and transfer it to a plate and serve it hot with green chutney and masala chai!
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Notes
- Make the batter thick which will help batter coat well on to the palak leaves. The batter from the palak leaves slides very quick so drop it quickly in oil and carefully.
- Make sure the hot is in right temperature not too high and not too low.
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