Irresistible Stuffed Palak Pakora In 30 Minutes

In love with Stuffed Palak Pakora? We Indians sure love our pakoras. Delicious, crunchy and sizzling fritters are our weakness. Especially when it’s raining or tea-time, pakoras are our go to snack. Pakoras are super easy to make and are addictive enough to tickle our taste buds.

“Palak” is the Hindi word for spinach. Pakoras are usually made with Indian gram flour but in our recipe, we are going to use Maida (all purpose flour or plain flour). There are different types of fritters made in India like Vada, bonda etc , but pakoras are definitely everyone’s favorite. 

In this article we are going to learn how to make “Stuffed Palak Pakora” or you can call them stuffed spinach fritters and make use of that excess Palak or leftovers stored in your fridge. Let’s start!

Ingredients

Before we start making the pakoras, make sure to keep these items handy and ready to use. 

• Spinach leaves and oil

For Stuffing

• 200 g Paneer (non aged, non melting soft Indian cheese)
• Two tea spoon Ginger-Garlic paste
• One table spoon curd (beaten)
• Green chili paste and salt to taste

For Batter

• One fourth cup Maida
• Two table spoon Corn flour
• Two table spoon Rice flour
• One fourth tea spoon Carom seeds (Ajwain)
• Salt to taste
• Water as required

How To Cook Stuffed Palak Pakora

• Clean and wash Palak (Spinach) leaves and leave them in a colander while you prepare other ingredients. 

Pro Tip : You should remove the stalks as it turns bitter after frying.

• Cut the paneer into small rectangular shapes of eight pieces.
• Mix all the ingredients for stuffing (Two spoon Ginger-Garlic paste, One spoon curd, Green chili paste and salt to taste) in a bowl.
• Mix paneer also in the same bowl. Mix all of them gently and set aside for half an hour.
• Now take another bowl and prepare the batter in the meantime. Take one fourth cup Maida, two spoon Corn flour, and two spoon Rice flour and begin to mix gently to form a batter with slightly thick consistency. Rice flour is used to make the pakoras extra crunchy and crispy. Add one fourth spoon of Carom seeds (Ajwain), and Salt to taste. 

Pro Tip:  If you do not have rice flour, semolina or corn starch can also be used for the same. Make sure that the batter is thick but moist and has even consistency like cake batter.

• Take a taste test at this stage to check if more salt or other ingredients is required.
• Set the pan and oil for heating while you take spinach leaves, wipe the excess water and spread them on a board.
• Put paneer pieces in the middle of each leaf and make small pockets. Make sure that the Palak leaves cover the paneer pieces from all sides.
• Now dip these pockets in the batter and deep fry until they are crispy.

Frying

My mother says, cooking is all about the dance with the flame. If you know the steps, you shall be a good cook. Know when to keep the flame on low, or medium or high. Pakoras are often cooked on medium flame. With the right temperature and right flame, you can cook delicious, mouthwatering pakoras. 

• The secret of crunchy and scrumptious pakoras is frying. Before frying, make sure the oil is hot enough. 

Pro Tip: How will you check that? Drop a small portion of batter in the oil. It should sizzle and rise up without turning too brown too soon. If it doesn’t rise, that means the oil is not hot enough and if it turns brown too soon that means the oil is too hot. Frying pakoras in oil that is not hot enough will allow them to soak up too much of oil while frying pakoras in too hot oil will burn them on the outside without cooking on the inside.

• Take each pocket, dip them in the batter so that it forms a layer over them and drop gently to the oil.
• Do not disturb them instantly. Leave them for a while and stir fry until crisp. 
• Remove them from the oil and serve hot with sauce or tea.

Also Read: 9 Best Solo Trip Destinations In India For A Female Traveler

Pakore Palak pakore snacks

Last modified: January 9, 2024