Palak ke pakode | पालक पकोड़ा रेसिपी Recipiez Heaven

Summary

In this video, the host demonstrates how to make crispy spinach fritters, or 'Palak Pakoras'. The process starts with washing spinach leaves, followed by preparing a batter with rice flour, chickpea flour, red chili powder, ginger-garlic paste, hing, turmeric, garam masala, and salt. The batter is then used to coat the spinach leaves before deep-frying them until golden and crispy. The video ends with a suggestion to like and subscribe for more such recipes, showcasing an easy and delicious snack recipe perfect for any occasion.

Takeaways

• 😀 Spinach fritters are being made in the video recipe.
• 😀 The main ingredients include fresh spinach leaves, rice flour, chickpea flour (besan), and various spices.
• 😀 The recipe requires 1 cup of rice flour and ½ cup of chickpea flour.
• 😀 A combination of red chili powder, ginger-garlic paste, asafoetida, turmeric powder, and garam masala adds flavor to the batter.
• 😀 Salt is added according to taste in the batter.
• 😀 Water is added gradually to achieve a thick and smooth batter consistency.
• 😀 Spinach leaves are dipped in the batter and deep-fried until golden and crispy.
• 😀 The fried spinach fritters are drained on paper towels to remove excess oil.
• 😀 The fritters can be served hot with chutney or any dip of choice.
• 😀 The recipe concludes with a request for viewers to like, subscribe, and share the video if they enjoyed it.
• 😀 The video is an easy-to-follow, step-by-step recipe tutorial for making crispy spinach fritters.

Q & A

What is the main recipe being demonstrated in the video?

The main recipe being demonstrated is how to make spinach fritters, also known as 'Palak Pakoda'.

What are the main ingredients required to make Palak Pakoda?

The main ingredients for Palak Pakoda include spinach leaves, rice flour, chickpea flour (besan), red chili powder, ginger-garlic paste, asafoetida (hing), turmeric powder, garam masala, salt, and water.

How is the batter for Palak Pakoda prepared?

The batter for Palak Pakoda is prepared by mixing rice flour, chickpea flour, red chili powder, ginger-garlic paste, asafoetida, turmeric powder, garam masala, salt, and water until it forms a thick consistency.

What is the process for frying the spinach leaves?

The spinach leaves are dipped into the prepared batter and then deep-fried until they turn golden brown.

How do you know when the Palak Pakodas are ready to be removed from the oil?

The Palak Pakodas are ready to be removed when they turn light golden brown and crisp.

Can the Palak Pakodas be served immediately after frying?

Yes, the Palak Pakodas can be served immediately after frying, as they are best enjoyed fresh and hot.

What is the suggested action for viewers after watching the recipe?

Viewers are encouraged to like the video and subscribe to the channel if they enjoyed the recipe.

What should be done before using the spinach leaves for the recipe?

The spinach leaves should be washed thoroughly before using them in the recipe.

What flavor-enhancing spices are added to the batter?

The batter includes spices like red chili powder, turmeric powder, garam masala, and a pinch of asafoetida (hing) for flavor.

Is there any additional tip given for the Palak Pakoda recipe?

The recipe does not provide any additional tips, but it emphasizes making the batter thick and frying the Pakodas until they are crispy and golden.