Palak Paneer Pakora

Spinach and Paneer Pakoras are crispy and delicious. I also like to use these pakoras to make chaat. These two spicy and delicious street foods, Pakoras and Chaat, are loved by everyone. When it rains, most Indians think of Pakoras served with a hot cup of chai; wonderful. These spinach and paneer pakoras are crispy and yummy. You can serve them as pakoras, or I also like to serve them as chaat (chaat is a snack served with yogurt and spicy chutney). But Pakoras are enjoyed all year round. For this recipe I used baby spinach, removing all the stems. Over time I have prepared several pakora recipes with spinach; (Crispy Spinach Pakoras, Spinach Chaat, Spinach Potato Pakora, Palak Pakora), this is also a good way to eat spinach, especially for those who don’t like spinach. I also used cubed paneer, which makes this recipe different. The good thing is that you can prepare these pakoras in advance because they stay crispy for two days. You shouldn’t refrigerate them. To make these spinach and paneer pakoras, you don’t need to prepare the Besan batter to soak the pakoras for frying. Slowly mix all the ingredients, immerse a spoonful in medium hot oil and fry them until they have become lightly golden. Serve them with your choice of homemade chutney, such as coriander chutney, mint chutney or sweet and sour tamarind chutney. These Spinach and Paneer Pakoras are very easy to make and can satisfy your craving for spicy pakoras and chaat.

Course Aperitif, Snack, Snack

Kitchen Indian

2 cups packaged baby spinach leaves after removing the stems
1-1/2 cups Cubed bread Vegans replace paneer with firm tofu cubes
1 cup gram flour use as needed
1 teaspoon salt
1 teaspoon cumin seeds
1 table spoon coriander powder
1/8 teaspoon asafoetida

In a bowl, add spinach, cubed paneer, salt, cumin seeds, coriander, asafoetida and about 3/4 cup besan. Mix well; do not crumble the paneer, but some of it will break.
Slowly add water; the batter should be lumpy. If the spinach leaves and paneer are not coated with besan, add more besan and enough water to make a lumpy batter.
Heat the oil in a skillet over medium-high heat. The pan should have at least 1 inch of oil. To check if the oil is ready, put a drop of batter in the oil. The batter should rise but not change color right away.
Slowly dip a spoon into medium hot oil and fry until golden brown. Turn them a couple of times. If fried in hot oil, the pakoras will brown quickly but will remain raw inside and will not be crispy.

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How to prepare Palak Paneer Pakora

Palak Paneer Pakora, also known as paneer palak pakora or spinach paneer pakora, is a delicious and crunchy dish aperitif which perfectly marries the flavors of spinach and paneer. These savory delights are not only a popular street food, but also a much-loved one snack appreciated by many. Served as a pakora or made into a tantalizing palak paneer pakora chaatthis dish never fails to delight the palate.

Palak paneer pakora is a versatile dish that can be enjoyed all 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, creamy texture to the crispy pakoras.

Using baby spinach ensures tender leaves, and cutting away the stems ensures a smoother texture. The batter for these palak paneer pakoras is simple yet flavorful, eliminating the need for a separate mix for dipping the besan. A mixture of besan, salt, cumin seeds, coriander powder and a pinch of asafoetida coats the spinach and paneer, creating a lumpy batter that adds crunch.

To make these delicious spinach paneer pakoras, start by mixing the spinach, cubed paneer, spices and besan in a bowl. Slowly add the water until the mixture forms a lumpy batter, making sure the spinach leaves and paneer are well coated.

Heat the oil in a pan and carefully dip a spoonful of dough into the hot oil. Fry the pakoras until golden brown, making sure they are crispy on the outside and cooked through. It is essential to fry them in medium-hot oil to obtain the perfect balance between crunchiness and tenderness.

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

One of the advantages of this recipe is that these paneer palak pakoras can be prepared in advance, as they retain their crunchiness for up to two days. However, it is essential not to store them in the refrigerator, as this could alter their consistency.

In summary, palak paneer pakora they are a delicious fusion of spinach and paneer, offering an explosion of flavors and textures in every bite. Enjoy it as a snack

served as chaat or paired with a comforting cup of chai, these crunchy treats are sure to satisfy your craving for spicy treats. So why not treat yourself and your loved ones to the irresistible goodness of paneer and spinach pakoras today?

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Variations:

Aloo Palak Pakora: Add finely chopped boiled potatoes to the batter for an extra burst of flavor and texture.
Palak Pakora: Skip the paneer and make classic spinach pakoras using only baby spinach leaves in the batter.
Broccoli pakora: Replace the spinach with blanched broccoli florets for a unique twist on this traditional recipe.
Aloo Bread Pakora: place a mixture of mashed potatoes and spices between two slices of bread, dip them in the batter and fry them until golden brown.
Cabbage Pakora: Finely chop the cabbage and add it to the batter to make crispy and delicious cabbage pakoras.

Health benefits:

Spinach: rich in 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 (chickpea flour): A gluten-free alternative to wheat flour, besan is rich in protein and fiber, making it a healthy choice for pakora batter.
Cumin Seeds: Known for their digestive benefits, cumin seeds add a distinctive flavor and aroma to pakoras.
Coriander Powder: Rich in antioxidants and essential nutrients, coriander powder gives the dish a fragrant, citrusy flavor.
Asafetida: Used in traditional medicine for its digestive properties, asafoetida adds a subtle umami flavor to pakoras.

Incorporate these variations and enjoy the health benefits of spinach and other nutritious ingredients while indulging in the crunchy 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?

Frequent questions:

Q: Can I use frozen spinach for this recipe?

A: Yes, you can replace frozen spinach with fresh baby spinach. Just be sure to thaw and drain it well before using.

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 leftover pakoras?

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

Palak Paneer Pakora