Palak Paneer Pakora

Palak Paneer Pakora

Spinach and Paneer Pakoras are crispy and delicious. I also enjoy using these pakoras to make chaat. These two spicy, delicious popular street food items—Pakoras and Chaat—are loved by all. When it rains, most Indians think about Pakoras served with a hot cup of chai; what a treat. These spinach and paneer pakoras are crispy and mouthwatering. You can serve them as pakoras, or I enjoy serving them also as chaat (chaat is a snack served with yogurt and spicy chutney).

But Pakoras are enjoyed year-round. I've used baby spinach for this recipe, trimming all the stems. I have done different spinach pakora recipes over time; (Crispy Spinach Pakoras, Spinach Chaat, Spinach Potato Pakora, Palak Pakora), this is also a good way to have spinach, especially for those who don’t enjoy spinach. I also used cubed paneer, which makes this recipe different.

The good thing is you can make these pakoras in advance because they stay crisp for two days. You should not refrigerate them. To make these spinach and paneer pakoras, you don’t need to make Besan batter to dip the pakoras for frying. Mix all the ingredients slowly drop a spoonful into medium-hot oil and fry them until they are light brown.

Serve them with your choice of homemade chutney, like cilantro chutney, mint chutney, or tamarind sweet and sour chutney. These Spinach and Paneer Pakoras are very easy to make and can satisfy cravings for pakoras and spicy chaat.

5 from 1 vote

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Course Appetizer, Snack, snacks

Cuisine Indian

Servings 4 people

Ingredients

  

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• 2 cups packed baby spinach leaves after removing stems
• 1-1/2 cups cubed paneer Vegans replace paneer with firm tofu cubes
• 1 cup gram flour use as needed
• 1 tsp salt
• 1 tsp cumin seeds
• 1 tbsp coriander powder
• 1/8 tsp asafetida

Instructions

 

• In a bowl, add the spinach, cubed paneer, salt, cumin seeds, coriander, asafetida, and about 3/4 cup of besan. Mix well; don’t crumble the paneer, but some of it will break.
• Add water slowly; the batter should be lumpy. If the spinach leaves and paneer are not covered with besan, add more besan and water as needed to make a lumpy batter.
• Heat the oil in a frying pan over medium-high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
• Slowly drop spoonful into the medium-hot oil and fry them until they are light brown. Turn them a few times. If fried in hot oil, pakoras will brown quickly but remain uncooked inside and will not be crispy.

Keyword palak paneer pakora, palak paneer pakora recipe, paneer palak pakora, paneer spinach pakora, spinach paneer pakora

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How to make Palak Paneer Pakora 

Palak Paneer Pakora, also known as paneer palak pakora or spinach paneer pakora, is a delectable and crispy appetizer that perfectly marries the flavors of spinach and paneer. These savory delights are not only a popular street food item but also a beloved snack enjoyed by many. Whether served as pakoras or transformed into a tantalizing palak paneer pakora chaat, this dish never fails to delight the taste buds.

Palak paneer pakora is a versatile dish that can be enjoyed year-round, but it holds a special place in the hearts of many Indians, especially during rainy days when paired with a steaming cup of chai—a true indulgence. This recipe offers a unique twist by incorporating cubed paneer, adding a rich and creamy texture to the crispy pakoras.

Using baby spinach ensures tender leaves, and by trimming away the stems, we ensure a smoother texture. The batter for these palak paneer pakoras is simple yet flavorful, eliminating the need for a separate besan dipping mixture. A blend of besan, salt, cumin seeds, coriander powder, and a hint of asafetida coats the spinach and paneer, creating a lumpy batter that adds to the crunchiness.

To prepare these delightful spinach paneer pakoras, begin by mixing the spinach, cubed paneer, spices, and besan in a bowl. Slowly add water until the mixture forms a lumpy batter, ensuring that the spinach leaves and paneer are well coated.

Heat oil in a frying pan and carefully drop spoonful of the batter into the hot oil. Fry the pakoras until they turn light brown, ensuring they are crispy on the outside and cooked through. It’s crucial to fry them in medium-hot oil to achieve the perfect balance of crispiness and tenderness.

These paneer palak pakoras can be served with your choice of homemade chutneys, such as cilantro chutney, mint chutney, or tamarind sweet and sour chutney, enhancing their flavor profile. They can also be enjoyed as a standalone snack or transformed into a delightful chaat by adding yogurt and spicy chutney.

One of the advantages of this recipe is that these paneer palak pakoras can be prepared in advance, as they retain their crispness for up to two days. However, it’s essential not to refrigerate them, as this can affect their texture.

In summary, palak paneer pakoras are a delightful fusion of spinach and paneer, offering a burst of flavors and textures in every bite. Whether enjoyed as a snacks served as chaat, or paired with a comforting cup of chai, these crispy treats are sure to satisfy your cravings for spicy delights. So why not treat yourself and your loved ones to the irresistible goodness of paneer spinach pakoras today?

And remember, if you enjoy this recipe, don’t hesitate to share it with your friends, subscribe to the YouTube channel for more culinary delights, and leave your comments and suggestions. Your feedback is always appreciated. Thank you for joining me on this flavorful journey!

Variations:

1. Aloo Palak Pakora: Add finely chopped boiled potatoes to the batter for an extra burst of flavor and texture.
2. Palak Pakora: Skip the paneer and make classic spinach pakoras by using only baby spinach leaves in the batter.
3. Broccoli Pakora: Replace spinach with blanched broccoli florets for a unique twist on this traditional recipe.
4. Aloo Bread Pakora: Sandwich a mixture of mashed potatoes and spices between two slices of bread, dip in batter, and fry until golden brown.
5. Cabbage Pakora: Shred cabbage finely and mix it with the batter for crunchy and delicious cabbage pakoras.

Health Benefits:

• Spinach: Packed with vitamins A, C, and K, as well as iron and calcium, spinach is a nutritional powerhouse known for its antioxidant properties.
• Paneer: Rich in protein and calcium, paneer provides essential nutrients for bone health and muscle development.
• Besan (Gram Flour): A gluten-free alternative to wheat flour, besan is high in protein and fiber, making it a healthy choice for pakora batter that makes it diabetic friendly.
• Cumin Seeds: Known for their digestive benefits, cumin seeds add a distinctive flavor and aroma to the pakoras.
• Coriander Powder: Rich in antioxidants and essential nutrients, coriander powder lends a fragrant and citrusy flavor to the dish.
• Asafetida: Used in traditional medicine for its digestive properties, asafetida adds a subtle umami flavor to the pakoras.

Incorporate these variations and enjoy the health benefits of spinach and other nutritious ingredients while indulging in the crispy goodness of pakoras. Whether you’re looking for a quick snack or planning a party menu, these versatile pakoras are sure to be a hit with friends and family. So why not get creative in the kitchen and explore the endless possibilities of pakora recipes?

FAQs: Frequently Asked Questions

Q: Can I use frozen spinach for this recipe?

A: No, you can not substitute frozen spinach for fresh baby spinach

Q: Can I make this recipe vegan?

A: Absolutely! You can replace paneer with firm tofu cubes to make vegan spinach paneer pakoras.

Q: Can I refrigerate the leftover pakoras?

A: It’s best not to refrigerate them, as they may lose their crispiness. However, you can store them in an airtight container at room temperature for up to two days.