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Palak pakoda are a crispy and light alternative to the onion and potato variety. They are faster to prepare, and are a sneaky, delicious way to get your leafy greens in during Ramadan.
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About This Recipe
Pakode (or pakoray) loom large in the desi subconscious. They are a Ramadan, and rainy day staple in Pakistan. You can have them as a roadside snack - often served in a glorious oil-soaked paper bag - or in the evening with a cup of tea. While the mixed onion and potato ones are the most popular, my personal favorite are the ones prepared with spinach. I first had this variety while visiting a friend back in junior-high, and wondered why we couldn't make them at our own home. They are crunchier and lighter, and you don't feel like you have slowed down before your real meal has even begun.
Ingredients
- Besan (Chickpea Flour): This is the flour that we use to make the batter for pakoda. It's available in all South Asian grocery stores. If you don't have it, I definitely recommend stocking it since it's a key pantry staple in Pakistani kitchens.
- Salt: I use ground Himalayan salt but you can use any variety. Just adjust to taste.
- Whole Coriander Seeds: I highly recommend using roasting and coarsely grinding whole coriander seeds instead of using ground coriander powder here. Since the recipe doesn't have many ingredients, the depth and intensity of freshly ground coriander seeds makes a big difference!
- Red Chile Flakes: Again, I wouldn't swap red chile flakes for red chili powder for the same reason as above. The freshness and intensity of the chile flakes really help elevate the flavor of the pakoda.
- Baking Soda: Don't skip the baking soda. It's what helps make the pakodas fluffy and crispy.
- Leafy Spinach: You want to get the big leafy variety. Make sure to remove the big stems.
- Vegetable Oil: Any neutral oil with a high smoke point will work (such as canola or sunflower).
Can I Swap Out the Spinach?
Pakoda can be made with a variety of fillings, and you can swap out the spinach with any filling of your choice. If you are interested in experimenting with a different leafy green such as kale, go for it!
What Should I Serve Palak Pakoda With?
Palak pakoda are traditionally serve with any green chutney. Here are two of my favorites:
- Cilantro Chutney with Tomato: I learned this chutney from my mother, and make it on repeat. It's a great way to use up wilting chutney, and goes with a wide variety of dishes.
- Pudina (Mint) Chutney: I love this one! It's a beautiful mix of sweet, sour and spicy; and again, pairs with a variety of dishes, including these pakode.
Palak Pakoda Recipe
Ingredients
- 2 cups besan (chickpea flour)
- 1 cup water
- 1 ¾ salt or to taste
- 2 teaspoon coriander seeds roasted and coarsely ground
- 2 teaspoon red chile flakes
- ¼ teaspoon baking soda
- 1 pound (about 450 grams) spinach leaves trimmed and halved
- Vegetable oil for frying
Instructions
- Place the besan (chickpea flour) in a large bowl. Add salt, ground coriander seeds, chile flakes and baking soda, and mix until evenly distributed. Gradually pour in the water, mixing the batter as you pour, and whisk well. The batter should not be too thick or thin.
- In a frying pan, skillet or wok, add roughly 1 ½ to 2-inches of oil. Heat oil until it is very hot. Drop a small piece of batter into the pan. If it floats up, it's ready.
- Get your frying station ready. Set your spinach leaves in a plate or bowl alongside the pakoda batter. Cover each spinach leaf with the batter, and carefully lower into the pan. Don't overcrowd the pan. Fry each side until it is a deep golden brown, roughly 2 to 3 minutes each side, adjusting heat as necessary. Transfer the pakoda to a plate or bowl lined with a paper towel. Repeat until all the pakode are cooked.
- Serve immediately with a green chutney of your choice.
[…] I did in collaboration with Sally’s Middle Name and Pineapple DC in in May. We started with palak pakoray – spinach leaves dipped in gram flour and deep fried – served with a cilantro and mint chutney. […]