Crispy Palak Pakora – Best Bhajiya Recipe


How to make crispy Palak Pakora?- Pakora recipes

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 Memories with Palak Pakora . 
     In my childhood , I always hate to Spinach of them if anyone is making Subji Of it I am thinking that it has been made from grass. As if we will eat as it is its leaves, it has no any taste and feeling very ugly with it. In that my mother decided to make its Pakora’s . Then again I thought we have to eat grass Pakora , still now also I didn’t like these Pakora’s feeling that it is made from grass.  
 

Generally, we are eating Palak Pakora anywhere. In the marriage ceremony, in any festival, in so many functions at that time we didn’t keep attention on the taste of Pakora or is it crispy or smooth we didn’t understand it. As we have a lot of food items in our Thali. If you want to eat any crispy food item then must have to eat this food item alone means separately so that we could understand its real, original taste. We will be satisfied with this whole food .

So let us we will see how to make  crispy Palak Pakora

Time for it

prep cook total

5         30     35 min

Author’s name: Chhaya Kulkarni

Cuisine  Indian

food type  Pakore

Keyword : Crispy Palak Pakora Bhajiya recipe

Ingredients for it

Basen flour  2 bowls

soaked Poha 1 bowl

chilly powder 1 tbsp

Ajawine  1 tbsp

cumin powder 1 tbsp

PALAK   1 bowl [well chopped ]

coriander   2 tbsp

hing    1/2 teas

salt   1 tbsp

granules of sugar  : 4 to 5

OIL  1 bowl [frying]

Rava  1 tbsp

turmeric powder 1 teas

PROCEDURE  FOR IT.   Take the gram flour  in the bowl 

: Keep the Poha to soaking for 1 min, remove its water and keep  aside

:  Add cumin powder, salt, chilly powder, ajawine, hing to it.

: Mix it well.

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; Now add soaked Poha to it.take the chopped Palak and add in the flour, add coriander, sugar, Rava to it. Subjis

:   Add slowly water to it and stir it well. Mix it properly. https://chhayaonline.com/2018/01/27/yellow-Moong-Dal-Dhokala/

: Keep the Tawa on the gas, pour oil to it. Wait to heat oil.

: Now pour one by one Pakora’s to fry. FRY it well till dark brown color comes.

: Brake it into 2 parts and see it was, check here images.  

 

 

become crispy or not.

 

 

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: Serve it as it is.

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 REFER POST
 

Crispy Palak pakoda recipe. 

Onion Pakoda recipe

Spinach Subji with Moong Dal Chutney 

Best Palak soup 

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Published by dpranita583

I am the author in Maharashtra. since 10 years.My life is full of adventures and challenges.My father was poor farmer. He.was super spiritual man .I am also simple and spiritual lady.My life is full of drama. In my two books I wrote some life experiences. My every blog post is experience of my life.I learnt lot of from my life. God has given me power to observe small small things and so that I have learnt from surrounding more than books.

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