Crispy Aloo Palak Pakora Recipe - Spinach Potato Fritters

Aloo Palak Pakora - Spinach Potato Fritters fritters make a great appetizer, snack, brunch or even breakfast. Serve these crispy snacks with hot tea/coffee.

Recipe Source Link:https://www.mygingergarlickitchen.com/crispy-aloo-palak-pakora-recipe-spinach-potato-fritters/

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RECIPE INGREDIENTS

» For Aloo Palak Pakora:

• 1 cup potatoes (aloo), peeled and diced into small pieces
• 3 cups spinach (palak), rinsed and roughly chopped
• 1 cup onions, sliced
• 6-7 small green chilies cut into 2 pieces
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon ginger (adrak), grated
• Salt to taste
• 1 teaspoon red chili powder (lal mirchi powder)
• 1/2 teaspoon turmeric powder (haldi powder)
• A pinch of asafetida (hing)
• 2 tablespoons rice flour (chawal ka atta)
• 1 cup gram flour (besan)
• 1 teaspoon lemon juice (neembu ka ras)
• 1 teaspoon hot oil
• 1/4 cup water, or as needed
• Oil for deep frying

RECIPE INSTRUCTIONS

» Making Batter:

1. In a large mixing bowl, add the chopped spinach, sliced onions, diced potatoes, green chilies, grated ginger, carom seeds, salt, asafetida, red chili powder turmeric powder, rice flour, and gram flour.
2. Mix well to combine.
3. Add water little by little and make a thick batter. The batter should coat the vegetables. (Do not add too much water and make a thick batter.)
4. Add the lemon juice, and hot oil.
5. Mix everything well and keep it aside.

» Frying Pakoras:

1. Heat enough oil for deep frying in a heavy-bottomed pan. Turn the heat to medium-high.
2. Carefully drop about 2 tbsp chickpea mixture into the hot oil.
3. Make only 5-6 pakoras at a time.
4. Use a spatula/ladle to turn them so that they cook all over.
5. Deep fry till they turn crisp and golden brown from all sides. Drain onto an absorbent paper, and set aside. Repeat this process for the rest of the mixture.
6. Serve these crispy, delicious aloo palak pakoras as an evening snack over a hot cup of tea or coffee.

RECIPE NOTES

1. I have added 2 tbsp of rice flour to the batter because it provides a nice crunch and crisp. However, if you don?t want rice flour, you can completely omit this part.
2. I have also added lemon juice to the batter. It helps in balancing the taste of the spices with flour.
3. I have also added 1 tbsp of hot oil to the batter. It enhances the flavor and gives you the fluffiest pakoras. Perfect crisp outer layer and soft inner layer.