Crispy palak pakoda recipe: During the rainy season, the fun of hot pakoras is something else. In such a situation, if you are bored by eating the same type of furore or pakoras, then today we will tell you a new kind of delicious brother.

We are talking about the crisis of spinach. Its taste is excellent, and this recipe is prepared quickly – it does not take much hard work. Let’s know the easy method of making it.

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Material (Crispy Palak Pakoda Recipe)

• Spinach leaves – 1 cup (finely chopped)
• Besan – 1 cup
• Rice flour – 2 table spoon
• Green Chilli-1-2 (finely chopped)
• Ginger – 1 tsp (grated)
• Celery – ½ tsp
• Turmeric – 4 tsp
• Red chili powder – ½ tsp
• Salt – as per taste
• Water – as required
• Oil – to fry

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Method (Crispy Palak Pakoda Recipe)

• Add gram flour, rice flour, turmeric, red chillies, salt and celery in a large pot.
• Now add finely chopped spinach, green chili and ginger.
• Prepare a thick batter by adding some water. Keep in mind that the solution is not too thin, otherwise the bhajia will spread in oil and the crisp will not be made.
• Heat oil in pan. When the oil is well heated, then make the heat medium.
• Take a little mixture with hand or spoon and put it in hot oil. Fry 5-6 bhubi at a time. Fry on both sides until golden and crisp.
• Remove the prepared hymis on tissue paper so that excess oil comes out. Serve them with green chutney, tomato sauce or hot tea.
• If you want, you can also add onion pieces or finely chopped coriander to the mixture.
• Celery is beneficial for taste as well as digestion, so do not forget to pour.
• If there is no rice flour, a little semolina or cornflor can also be used instead.

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