Spinach Potato Pakora Misconception: Why Aloo Palak Pakora Isn’t Just a Rainy-Day Snack
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Spinach Potato Pakora Misconception: Why Aloo Palak Pakora Isn’t Just a Rainy-Day Snack

Spinach Potato Pakora – Aloo Palak Pakora: The Perfect Indian Snack for Any Occasion

In the world of Indian street food, few treats are as irresistible as the crispy, flavorful pakora. Today, we’re diving into a vibrant variation: the Spinach Potato Pakora—also known as Aloo Palak Pakora. These spicy, deep-fried fritters offer a delightful twist on the traditional pakora, by combining the earthy richness of spinach with the comforting heartiness of potatoes.

Whether you’re planning a cozy tea-time gathering, hosting a lively dinner party, or packing a picnic basket for an adventurous day out, Aloo Palak Pakoras will be a hit with everyone craving a savory, satisfying munch. Let’s get started on this culinary journey and learn how to make these delectable snacks right at home.

Recipe Card: Spinach Potato Pakora – Aloo Palak Pakora

Ingredients:

  • 2 cups lightly packed chopped spinach
  • 2 large peeled potatoes, cut into rough french fry shape
  • 4 green chillies, finely chopped
  • 1 cup besan flour (or other chickpea flour alternative)
  • 2 tsp crushed coriander seeds
  • 2 tsp Garam Masala
  • 1/2 tsp Kashmiri Mirch
  • 1 tsp dried mango powder (Amchur)
  • 1 teaspoon cumin seeds
  • 2 teaspoons salt
  • 1/2 cup water
  • Oil for frying

Instructions:

  1. Prepare the Batter:
    In a large bowl, combine all the ingredients except the oil and water. Mix well to ensure the spices and chickpea flour evenly coat the veggies.

  2. Mix with Water:
    Gradually add water to the mixture, stirring continuously until it forms a thick batter reminiscent of pancake batter. The consistency should be able to coat the vegetables nicely without being too runny.

  3. Heat the Oil:

In a deep pan, pour oil and heat it over medium-low heat. Test the readiness of the oil by dropping a small amount of batter into it. Ideally, the batter should float up quickly and begin to brown without burning—this will indicate it’s time to fry.

  1. Fry the Pakoras:
    Carefully spoon small portions of the batter into the hot oil, ensuring there’s enough space between each to prevent sticking. Fry until golden brown, turning occasionally for even cooking.

  2. Drain and Serve:
    Once fried to perfection, place the pakoras into a serving bowl lined with a paper towel to soak up excess oil. Serve them hot with your favorite chutney, ketchup, or any tangy dipping sauce.

Cooking Time:

  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 Minutes

Servings:

  • Serves various (depends on the preferred pakora size)

Tips and Variations:

  • Spice Level: If you prefer a milder flavor, consider reducing the number of green chillies or using bell peppers for a colorful, less spicy twist.

  • Gluten-Free: Opt for gluten-free chickpea flour to keep this dish suitable for those with gluten sensitivities.

  • Herbal Twist: Add fresh mint or cilantro to the batter for an aromatic kick.

  • Serving Suggestion: Pair these pakoras with a classic mint-coriander chutney or a refreshing yogurt raita for a delightful contrast.

These Spinach Potato Pakoras are more than just a snack—they’re a gateway to the vibrant and diverse flavors of Indian cuisine. Perfect for indulging alone or sharing with loved ones, this recipe is sure to become a favorite in your kitchen repertoire. Happy cooking and even happier munching!