Palak Paneer ( Spinach Cottage Cheese ) Pakoda Recipe

Palak paneer pakoda is a delicious starter with a good nutritional value too. It is quite spicy but anyhow, the extent of spiciness can be altered accordingly. You can prepare this dish in short notice, so it comes handy when unexpected guests turn up. Since palak ( spinach ) is used as one of the ingredients, it is considered to be nutritious. As it is well known, palak is rich in iron content and it is good for your eye sight. The procedure to prepare the palak paneer pakoda goes as follows :

How To Make Palak Paneer Pakoda

This pakoda takes around 15 - 20 minutes to prepare.

Ingredients For Palak Paneer Pakoda

• Palak ( spinach leaves ) - one bunch

• Besan ( bengal gram flour ) - 1 cup

• Salt - as per requirement

• Red chilli powder - 2 tsps

• Green chillies - 2

• Cashew nuts - 10

• Cooking soda - 1/4th tsp

• Paneer ( cottage cheese ) - 1/4 th cup

• Coriander leaves - 3 to 4 strings

• Garam Masala - 1/2 tsp

• Chat Masala - 1/2 tsp

• Onion - 1

• Oil - for deep frying

• Water - 1/4 cup

• Rice Flour - 1 tbsp.

Method To Prepare Palak Paneer Pakoda

• First and foremost, wash and chop palak leaves into fine pieces.

• Chop cashew nuts into tiny pieces.

• Chop onions, green chillies and coriander leaves.

• Now, take a big mixing bowl and add all the chopped ingredients in to it.

• Add Bengal gram flour ( besan ), paneer ( cottage cheese ),  salt, red chilli powder, Garam Masala powder, cooking soda, Chat Masala, rice flour and two tsp of hot oil into it.

• Mix everything and add water.

• If the mixture becomes watery add some more besan flour to make it semi solid.

• Meanwhile, heat a deep bottomed pan ( kadai ) filled with oil.

• Now take one tbsp of the dough mixture and drop it into the pan filled with hot oil.

• Once the pakoda turns golden brown, remove it from the oil and transfer it on to a plate with tissue paper so that the excess oil gets absorbed.

Your hot palak paneer pakoda is now ready to be served.!!!

Kitchen Masti Points

1. Rice flour is added to make the pakoda more crispier
2. The pakoda tastes classic along with tomato sauce.
3. It tastes good only when it is hot.
4. See to it that the dough is not watery as it tends to absorb more oil. Henceforth it should be in a semi solid state.

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