Rainy weather and hot, crispy pakodas are a match made in heaven! These spinach fritters are perfect for enjoying while watching the rain pour down. Pair them with a steaming cup of tea and your favorite chutney or ketchup for the ultimate monsoon experience. 🥬⛈️😍
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a mixing bowl, combine chickpea flour (besan) and rice flour in a 2:1 ratio. Add a pinch of baking soda and salt to taste. Gradually add water while stirring to make a smooth, lump-free batter. The batter should be thick enough to coat the spinach leaves.
Clean and pat dry the spinach leaves.
Heat oil in a pan to fry the pakoras.
Dip each spinach leaf in batter and fry until golden brown.
Serve it with your preferred chutney or sauce.
Ensure the batter is thick enough to coat the spinach leaves; a runny batter will not stick well.
Do not overcrowd the pan while frying to ensure even cooking and crispiness.
Use fresh spinach for the best flavor and texture.
Serve the pakodas immediately after frying for maximum crunchiness.
Can I use frozen spinach for this recipe?
Fresh spinach is recommended for the best texture and flavor, but you can use frozen spinach if you thaw and drain it thoroughly.
How can I make the pakodas extra crispy?
Adding a small amount of rice flour to the batter helps make the pakodas crispier.
What chutney pairs best with spinach pakodas?
Mint chutney, tamarind chutney, or even ketchup are great options to pair with spinach pakodas.
Can I bake these pakodas instead of frying?
While traditionally fried, you can bake them at 375°F (190°C) until crispy, though the texture may differ slightly.
How do I store leftover pakodas?
Store leftover pakodas in an airtight container in the refrigerator. Reheat them in an oven or air fryer to restore crispiness.
Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting
