Stuffed Palak Pakode are crispy, deep-fried fritters made by stuffing fresh spinach (palak) leaves with a spiced chickpea flour filling. These flavorful snacks combine the earthy taste of spinach with a crunchy, savory outer layer, offering a perfect balance of textures and spices.
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In a bowl, combine gram flour, black salt, and enough water to make a smooth, thick batter.
Whisk well so there are no lumps. Set aside.
Wash and pat dry the spinach leaves.
On each leaf, place a small amount of paneer, boiled corn, a pinch of red chili powder, and salt.
Roll the spinach leaf tightly to enclose the stuffing. Repeat for all leaves.
Dip each spinach roll into the besan batter, coating it evenly.
Sprinkle or press sesame seeds onto each roll to add crunch.
Heat oil in a deep pan on medium flame.
Deep-fry the coated spinach rolls until golden brown and crispy.
Remove on paper towels to drain excess oil.
Ensure the batter is smooth and of medium consistency to coat the spinach leaves evenly.
Do not overcrowd the pan while frying to maintain the crispiness of the pakode.
Serve hot with mint chutney or ketchup for the best taste.
Can I use frozen spinach leaves?
Fresh spinach leaves are recommended for better texture and flavor, but you can use frozen spinach if fresh is unavailable. Ensure they are thawed and dried properly before use.
Can I replace paneer with another ingredient?
Yes, you can use tofu or mashed potatoes as a substitute for paneer in the stuffing.
How do I make the pakode spicier?
Increase the quantity of red chilly powder or add finely chopped green chilies to the stuffing for extra heat.
Can I bake these instead of frying?
Yes, you can bake them at 375°F (190°C) until crispy, but they may not be as crunchy as the fried version.
How do I store leftover pakode?
Store them in an airtight container in the refrigerator. Reheat in an oven or air fryer to restore crispiness.
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