Palak Pakodi | Perfect Palak Pakodi with Tips

Street Food

Pakodi is not really restricted to any mealtime or snack time. A bowlful of Pakodis will be easily wiped out while we are busy chitchatting. One doesn’t even have an idea of the amount consumed! There is a huge variety of Pakodis and each one is special in itself.

Palak Pakodi is a unique recipe and an all-time favourite. The Palak Pakodi available in the sweet shops is especially unique. I am going to share with you the recipe of Palak Pakodi along with the secrets of the shop-style preparation. The method is quite familiar to all of you. But there are little tips that you can follow at each step. Please follow the step by step details about the method of this special preparation. Before you start with the preparation, do look at the tips column. The Pakodis will turn out perfect, any time you set out to make Palak Pakodi.

You may also like this recipe Cashew Pakodi

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Tips

Mumbai Besan/ Mumbai Gram Flour:

• The sweet shop cooks use only Mumbai Besan; and that is the reason why the Pakodis are so light and crisp. Mumbai Besan is more fine and light than any normal Besan, almost as light and fine as Cornflour or Maida. So now you know why their Palak Pakodi is so crisp.

• If you cannot lay your hands on Mumbai Besan you may use any Besan. But take care to run through a sieve at least two or three times. Also, add a pinch of Cooking Soda.

Method of mixing the Besan:

• Add the Palak leaves to the gram flour (Besan) and mix it lightly with a little water. Do not squeeze the leaves. Ensure that the Pakodi mixture is firm and dry by adding water in little quantities as per need. (You could use a spoon to measure out the water!)

• Mumbai Besan requires very little water

Palak Leaves:

• Use only the Palak leaves. Do not use the stems

• If you use chopped Palak leaves, the Pakodi will become dry and crumbly. The besan mixture should not be kneaded hard like we do for onion Pakodi. Let the leaf soak in the Besan mixture and when it is put in hot oil, the moisture in the leaf evaporates and the Pakodi will come out nice and crisp.

Tips for Frying:

• The oil should be very hot. Otherwise the Besan will soak up the oil and the Pakodis will be oily.

• Keep rubbing the Besan with your fingers and coat the leaves well. Put enough leaves into the Kadai and fry on medium heat until the Pakodis change colour. Then raise the flame and fry till the Pakodis become brown and crisp.

A few more tips:

• Sweet shop cooks add food colour to the Pakodi mixture. Their Pakodis are usually golden yellow in colour. But I have decided not to use any colouring.

• Choose tender Palak leaves. Do not use stems.