Skip to main content

Potato coins with cheese dip

Post a Comment

Palak Aloo ke Pakode | Palak Pakora

Crispy palak aloo pakode (पालक के पकौड़े) are the best treats for monsoon season. Monsoon season is here and these amazing snacks gives a warm feeling along with a hot cup of masala chai. These palak pakoras are vegan and gluten free. They give delicious and yummy taste with green chutney and tomato ketchup. These delectable and crispy palak aloo pakodas are not only a perfect option for the monsoon season but these can also be munched at any time whenever you want.

palak pakora

Palak pakodas are made with chopped palak (spinach) and potatoes that are dipped in a batter of besan (gramflour) and spices. Then deep fried in a wok till golden brown. The main ingredient is palak (spinach). You may add any vegetable like capsicum, onion except potatoes. Pakoras are best served with an accompanying dipping sauce. They can be served with green coriander chutney or mint chutney along with sweet, tangy tamarind chutney or tomato ketchup.

Aloo palak pakodas are the best option for breakfast, evening snacks, appetizer or as a full meal. Even you can make them for a party or picnic.

Course: Snack
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 3

Ingredients:

1 small bunch of palak (spinch)
1 small Potato
1 green Chilli, finely chopped, optional
1 cup Besan (Gramflour)
Salt to taste
½ teaspoon Red Chilli Powder
A small pinch of heeng (Asafoetida)
½ teaspoon Ajwain (Carom seeds)
½ teaspoon Coriander Powder
Oil, for deep frying

Instructions:

Pick the green and fresh palak leaves. Discard the stems. Rinse the palak very well in running water.


Chop them finely.
Peel and chop potatoes in small dices.


Take a mixing bowl, add all chopped vegetables and besan. Now add all the spices red chili powder, heeng, salt, ajwain, coriander powder. Mix everything very well.
Now add water little by little and make a thick batter.


Heat oil in a kadhai or pan. Drop spoonful of batter using your fingers.
Drop few pakoras at a time and fry them on medium heat till they become golden brown and crisp from all sides.


Drain on a kitchen paper towel or an absorbent paper.
Serve immediately with green chutney and tomato ketchup.

palak ke pakode

Tips:

  • You may add some slices of onion.
  • Don’t add too much water while making batter as spinach releases its juice. Use water just enough to coat all the ingredients.
  • Don’t fry pakoras on low flame, they will soak lot of oil. If you are frying on too high flame, it become brown outside very fast and remains uncooked from inside.
  • Chop potaoes in small pieces otherwise they will take lots of time to cook.
  • You can add rice flour to make them crispier.
  • Fry pakoras in small batches.
Try other pakoda recipe:

Vegetable Pakora
Labels:

Comments

Post a Comment

Popular posts from this blog

Malai Poori

Malai Poori | Malai Malpua Recipe | Ras Puri Malai poori ( मलाई पूरी ) is a sweet dessert that is very popular in North India, especially in Uttar Pradesh. It can be easily prepared at home. These fried pooris dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malai poori is prepared using all purpose flour, sooji, milk and obviously fresh malai. Malai pooris are deep fried in desi ghee and dipped in sugar syrup. They are flavoured with saffron and get a little bit sour taste from lemon juice. The process of making the malai puri takes long and requires patience. Here, pooris of malai, sooji and maida are deep-fried separately, then dipped in sugar syrup. Malai poori can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malai poori recipe using fresh malai that we collect from milk. ...
Post a Comment
Read more

Tinda Curry | Tinde ki Rasili Sabzi

Tinda curry (टिंडे की रसीली सब्ज़ी) is a healthy and vegan recipe from North Indian cuisine. It is prepared with tinda, tomatoes and spices. It is a no onion no garlic recipe. It is much similar to lauki (bottle gourd) in taste and texture. It can be cooked in pressure cooker or in instant pot. Tinda curry is a quick and easy to make recipe. Tinda which is also known as round gourd or apple gourd is available during summer season. This vegetable is very healthy and nutritious like lauki. It is high in water content and fibre. This recipe is good for diabetic and heart patients. It cures constipation and helps in weight loss. Tinda can be cooked as a curry, stuffed or dry vegetable. To make tinda curry, tindas are peeled, chopped and cooked with tomatoes and spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in onion tomato based gravy. Some people add potatoes along with tinde. The addition of tomatoes gives it a tangy fla...
1 comment
Read more

Torai ki sabji

Torai ki sabji | Turai Masala Torai ( तोरई की सब्जी ) also known as ridge gourd or sponge gourd is a healthy and well known vegetable in India. It is a highly nutritious vegetable. Torai helps to lose weight as it is low in calorie. So you can include this recipe in low carb diet. It has high water content and dietary fibres. It’s a vegan and no onion no garlic recipe. Turai ki sabji is a quick, simple and semi dry sabji recipe. To make turai masala, turai are peeled, chopped and cooked with spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in pressure cooker or in instant pot. It is easily available in the market during summer season. It can be part of your lunch or dinner. It is served with roti or chapatti. If your kids don’t like torai, make it in this way. They will like it surely. Course:   Main Course Cuisine:  Indian Prep Time:   10 minutes Cook Time:   15 minutes Servings: 4 Ingredients: 500 gm. Tora...
Post a Comment
Read more

Potato coins with cheese dip

 Potato coins with cheese dip  Crispy Poha Potato coins are delicious, crispy snacks and appetizer recipe that is prepared with poha, potatoes and spices. This is a vegan  recipe. This is a deep fried and easy recipe. These pops or nuggets are an all-time favorite snack. This is a good option for weekend or any occasion. You may also add these in your party menu. To make this recipe, poha is washed and soaked in some water and mixed with boiled potatoes and spices like black pepper powder, red chilli powder, garam masala, amchoor powder, chaat masala and herbs. Herbs give an aromatic flavor to these coins. The addition of poha gives some crispiness. You can make it without investing too much time and effort. Potato coins can be served with green chutney and tomato ketchup. Here I have prepared cheese dip. These pops can be made for breakfast or evening snacks. These can be served as appetizer or snacks. So now let’s start the process of potato coin. Cuisine:   Indian...
Post a Comment
Read more

Panchratna Dal | Panchmel Dal Recipe | Rajasthani Dal

Panchratna Dal (पंचरतन दाल) is a delicious and healthy dal recipe of Rajasthani cuisine. It is prepared by mixing five types of lentils (dal) like arhar dal, chana dal, moong dal, masoor dal and urad dal. This is a simple, nutritious and healthy dal. It has the nutritions and goodness of five lentils. This dal is one of the good sources of protein for vegetarians. As lentils are used in split form, this panchratna dal is a quick recipe and can be cooked within minutes. Nowadays you can easily purchase the combination of 5 lentils from grocery stores. There are so many variations of dal. Every region in India has its own method to cook dal. Some people cook with onion and garlic. Some prefer to add only tomatoes or some people prepare dal with just simple tempering of heeng jeera. When vegetables and a special type of masala is added, then it is known as sambhar . So you can give the variation which you prefer. The flavour of spices and assorted dal both make this dish delightful. ...
Post a Comment
Read more