Pakistani
Aloo palak pakora
Crisp potato and spinach fritters for the iftar table.
- 30minutes
- 7servings
- 296kcal each
- 11gprotein
Ingredients
The amounts here and inside every step follow this number.
- Gram flour (besan) 292 g
- Potatoes 2⅓ medium
- Spinach 175 g
- Onions 1¼
- Green chilies 2⅓
- Red chili powder 1¼ tsp
- Cooking oil 70 ml
From the cupboard
- Salt, about 1¼ teaspoons
- Cold water, about ⅔ cup for the batter
- Enough oil for deep frying (only part is absorbed)
- Optional: cumin, ajwain, coriander
What you will need
Deep karahi or pot for frying, Slotted spoon, Mixing bowl, Plate lined with kitchen paper
Method
-
1
Cut the vegetables 10 min
Peel and slice the potatoes very thinly (or cut into small cubes). Wash, dry and chop the spinach. Slice the onion and chop the green chilies.
In this step
- Potatoes2⅓ medium
- Spinach175 g
- Onions1¼
- Green chilies2⅓
Ready when: Thin potatoes so they cook through inside.
-
2
Make the batter 5 min
In a bowl mix besan, salt and chili powder. Add cold water slowly while whisking until thick like pancake batter. Fold in all the vegetables.
In this step
- Gram flour (besan)292 g
- Red chili powder1¼ tsp
- Potatoes2⅓ medium
- Spinach175 g
- Onions1¼
- Green chilies2⅓
Ready when: Batter coats the vegetables and does not run off.
-
3
Heat the oil 5 min
Heat oil about 5 cm deep on medium-high. Test with a drop of batter.
In this step
- Cooking oil70 ml
Ready when: The drop sizzles and rises straight away.
-
4
Fry in batches 12 min
Drop spoonfuls of batter into the oil, a few at a time (too many cools the oil). Turn them once. Keep the heat at medium so the inside cooks.
Ready when: Deep golden and crisp, about 4 minutes per batch.
-
5
Drain and serve 2 min
Lift out with the slotted spoon onto kitchen paper. Sprinkle a little chaat masala and serve hot with chutney.
Ready when: Crunchy, not oily.
Cook Aloo palak pakora from what you already have.
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