About spinach fritters
Imagine a rainy evening, sipping tea alongside hot and crispy spinach pakoras – pure bliss! Whether it’s office stress or the fatigue of a long day, it all vanishes in an instant. Spinach pakoras are incredibly easy to make, with no hassle at all. Just mix a few spices, and in no time, you can prepare these delightful snacks for your family.
Spinach is a powerhouse of nutrients, packed with iron, vitamins, and essential minerals. It is versatile and can be used to prepare various dishes like spinach pakoras, spinach curry, spinach parathas, or spinach muthiya. But there’s something uniquely special about spinach pakoras!
What’s more, you can transform spinach pakoras into a flavorful spinach chaat. With the addition of yogurt, tamarind chutney, and spices, you can create a delicious, mouth-watering chaat that’s loved by kids and adults alike.
The best part about homemade chaat is the hygiene and care that goes into preparing it, ensuring it’s safe and healthy for your loved ones. Enjoy this wholesome treat with your family today.
Subtitle
About palak bade
Ingredients
How to make spinach fritters
Tips
Ingredients
Spinach – 250 grams
Salt – as per taste
Carom seeds (Ajwain) – 1/4 teaspoon
Cumin powder – 1/2 teaspoon
Turmeric – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Gram flour (Besan) – 100 grams
Oil – for frying
For Tamarind Chutney
Tamarind – 50 grams
Salt – 1/4 teaspoon
Red chili powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Jaggery – 50 grams
For Sweet Yogurt
Yogurt
Sugar – 4-5 tablespoons
How to make spinach fritters
First, thoroughly wash the spinach 4-5 times in clean water. Break off the thick stems and let the leaves dry. Chop the spinach leaves into small pieces using a knife.
Add salt, cumin, turmeric, carom seeds (ajwain), and coriander powder to the chopped spinach. Mix everything well. Next, add gram flour (besan) and mix again. Add a little water to prepare a smooth batter.
Heat oil in a deep pan on the stove. Once the oil is hot, add 7-8 fritters into the oil. Keep the flame on high at this point. Once the fritters are fried on one side, gently turn them over and let them fry on the other side. Repeat the process, flipping occasionally, until the fritters are evenly fried and golden. Remove the fritters onto a plate.
Meanwhile, prepare the tamarind chutney and sweet yogurt to serve alongside the fritters.
How to make tamarind chutney
First, wash the tamarind thoroughly with clean water. Place it on the stove to boil. Once it starts boiling, turn off the flame and let the tamarind water cool down.
Using your hands, separate the tamarind pulp from the seeds and fibers.
Turn the stove back on, and to the tamarind pulp, add salt, red chili powder, and coriander powder. Mix everything well. Add jaggery to the mixture and bring it to a boil.
Once the jaggery has completely melted, the chutney is ready. Turn off the flame.
How to prepare curd
First, take yogurt in a bowl or pot. Use a whisk to blend it until it becomes smooth and uniform.
Once the yogurt is well blended, add sugar and mix thoroughly until the sugar dissolves completely.
Tips
Use enough oil in the pan to deep-fry the fritters evenly.
Do not leave the batter sitting for too long after preparation, as the spinach will start releasing water.
If you’re chopping the spinach leaves for fritters, opt for small-leaf spinach. For whole-leaf fritters, choose larger spinach leaves.
To make thin and crispy fritters, use whole spinach leaves.
Ensure the spinach leaves are thoroughly dry before using them.
Avoid adding too much water to the batter since spinach naturally contains moisture.
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