Fresh leaves of fenugreek or spinach (methee or paalak pakora) are chopped, pounded, and fry to make delicious Indian fritters named pakora. All fenugreek and spinach have a high vitamin K amount, which is essential for healthy bones. These fritters make a wonderful afternoon snack with a Chai or Teacup.
- Prep time: 15 min + 25 min resting
- Cook time: about 15 min to frying all of the pakora
- Refrig life: Not recommended. (Tastes best freshly fried and served hot.)
- ½ lb (225 g) fresh spinach “Paalak” (1 bunch) for making pakora
- ½ lb (225 g) fresh fenugreek “Meethi” (1 bunch) making pakora
- 1¾ cups (210 g) gram flour
- 1 fresh finger-length green chili pepper, finely chopped (any variety)
- ½ teaspoon ground red pepper (cayenne)
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- ¾ cup (185 ml) water
- And Canola oil, for deep-frying
Method of Pakoda Recipe
- Cut off the stems of the bunch of spinach and fenugreek where the section of the leaf ends. The spinach and fenugreek washes thoroughly. Chop the leaves thinly. You should get about 3 leaves packed with cups (150 g) of spinach and You should get 2 cups (130 g) packed leaves of fenugreek. You don’t need to cut the stems if you use baby spinach, but you do slice the leaves.
- Place all of the chopped spinach and fenugreek leaves into a colander and toss.
- Place the flour, green chili pepper, red pepper, salt, black pepper, and water into a medium bowl to make the batter. Mix together with a spoon and beat it for 2 min until smooth. Set aside for 15 min of rest.
- Squeeze to clear any excess water from the spinach and fenugreek. Add them to the batter. Blend pakora mix together using one hand. Set aside for 10 minutes of rest.
- Spill 2 inches (5 cm) of oil over medium-high heat into a medium frying pan. Test the oil by dropping a pinch of the batter (Pakora mix) into the oil to make sure it’s warm. The oil is warm and ready if the batter (pakora) rises quickly to the top. If not, let the heat of the oil be longer.
- Mix the batter and place a heaping spoonful of the battered spinach and fenugreek in the wok when the oil is hot. Fry until the fritter is crisp and the batter (mix) turns white, turning around 21⁄2 minutes regularly. Depending on the size of your wok, you can fry them in batches, but do not overload the wok.
- Remove the fritters from the oil and place on paper towels to drain any excess oil. Place all the fritters on a platter and enjoy pakora!