📝 About This Recipe
A beloved staple of Kabul’s vibrant street food scene, Pakora-e-Palak transforms humble spinach leaves into golden, shatteringly crisp delights. These fritters are uniquely Afghan, characterized by a light chickpea flour batter infused with aromatic coriander and wild leek notes. Perfectly savory and deceptively addictive, they offer a soul-warming crunch that captures the essence of Afghan hospitality in every bite.
🥗 Ingredients
The Spinach Base
- 4 cups Fresh Spinach (packed, washed and thoroughly dried)
- 3 pieces Scallions (finely chopped, including green tops)
- 1/2 cup Fresh Cilantro (roughly chopped)
The Batter
- 1.5 cups Gram Flour (Besan) (sifted to remove lumps)
- 2 tablespoons Rice Flour (for extra crispness)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Turmeric Powder (for a golden hue)
- 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
- 1 teaspoon Salt (or to taste)
- 1/4 teaspoon Baking Soda (helps with lightness)
- 3/4 cup Water (added gradually to achieve thick consistency)
Frying and Sauce
- 2 cups Vegetable Oil (for deep frying)
- 1 cup Greek Yogurt (for the dipping sauce)
- 1 teaspoon Dried Mint (crushed between palms)
👨🍳 Instructions
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1
Thoroughly wash the spinach leaves and pat them completely dry with a kitchen towel. Any excess water will make the pakoras soggy.
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2
Roughly chop the spinach into 1-inch ribbons. Don't mince it; you want visible pieces of leaf in the fritter.
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3
In a large mixing bowl, whisk together the gram flour, rice flour, ground coriander, turmeric, chili flakes, salt, and baking soda.
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4
Add the minced garlic, chopped scallions, and cilantro to the dry flour mixture and toss lightly to coat.
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5
Slowly pour in the water, whisking constantly, until a thick, smooth batter forms. It should be thick enough to coat the back of a spoon without running off instantly.
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6
Fold the chopped spinach into the batter. Use your hands or a spatula to ensure every leaf is thinly but evenly coated.
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7
In a deep skillet or kadai, heat the vegetable oil over medium-high heat. To test the temperature, drop a tiny bit of batter; if it sizzles and rises immediately, the oil is ready (approx. 350°F/175°C).
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8
Carefully drop tablespoon-sized portions of the spinach mixture into the hot oil. Do not overcrowd the pan, as this lowers the oil temperature.
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9
Fry for 2-3 minutes on the first side until the edges turn a deep golden brown.
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10
Flip the pakoras using a slotted spoon and fry for another 2 minutes until they are uniform in color and very crispy.
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11
Remove the pakoras and place them on a wire rack or paper towels to drain excess oil.
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12
While the pakoras are cooling slightly, prepare the sauce by mixing the yogurt, dried mint, and a pinch of salt in a small bowl.
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13
Serve the pakoras immediately while hot and crunchy, with the mint-yogurt sauce on the side.
💡 Chef's Tips
Ensure the spinach is bone-dry before mixing; moisture is the enemy of a crispy pakora. Do not over-mix the batter once the flour is added to keep the texture light and airy. If the batter is too thin, add a tablespoon of gram flour; if too thick, add water a teaspoon at a time. Maintain a steady oil temperature—if it's too low, the pakoras will absorb oil and become greasy. For a spicy kick, add a finely chopped green chili (Serrano or Thai bird's eye) to the batter.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Afghan Saffron tea or Green tea with cardamom. Pair with a side of 'Chutney-e-Gashneez' (Spicy Afghan Cilantro Chutney) for a tangier bite. Include them as part of an appetizer platter with Bolani and Mantu. Stuff them into fresh Afghan Naan with a drizzle of yogurt for a quick street-style wrap. Serve as a rainy-day snack for the ultimate comfort food experience.