Palak Pakoda Recipe | Spinach Fritters | पालक के पकोड़े

इस आसान और स्वादिष्ट व्यंजन को आजमाएं और आनंद लें!

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पालक पकोड़ा के लिए सामग्री | Ingredients for Palak Pakoda

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पालक के पत्ते – 20 से 25 बेसन – 1 कप चावल का आटा – 2 बड़े चम्मच नमक – ¼ छोटी चम्मच या स्वादानुसार हरी मिर्च – 1 (बारीक कटी हुई) लाल मिर्च पाउडर – छोटी चम्मच से कम (1/4 ) अजवायन – 1/4 छोटी चम्मच से कम तेल – पकोड़े तलने के लिये

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विधि – पालक पकोड़ा कैसे बनाये | How to make Palak Pakoda

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पालक के पत्तों को पानी से अच्छी तरह धो कर सुखा लीजिये ।

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बेसन को किसी बर्तन में छान लीजिये और निकाल लीजिये। पानी की मदद से गाढ़ा घोल तैयार कर लीजिये ताकि उसमें कोई गांठ न रह जाये। इसमें चावल का आटा डालिए और एकदम चिकना घोल बना लीजिए। 1 कप बेसन का घोल तैयार करने में 1/2 कप पानी का इस्तेमाल हुआ है।

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घोल में लाल मिर्च पाउडर, नमक और अजवायन डाल कर पीस लीजिये। साथ ही हरी मिर्च भी डाल दीजिए और सारी चीजों को अच्छे से मिक्स कर लीजिए और घोल को 3 से 4 मिनिट तक फैट लीजिए। पकोड़े के बैटर की तरह ही घोल का बैटर तैयार कर लीजिएऔर अब घोल को 10 मिनट के लिए रख दें।

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इस बीच, पालक के आधे पत्तों को बारीक टुकड़ो में काट लें। बाकी से हम साबुत पालक के पकोड़े बना लेंगे। बेसन के घोल को अब फिर से अच्छी तरह फेंट लीजिए ।

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कढ़ाई में तेल डाल कर गरम कीजिये। तेल चैक करने के लिये तेल में बेसन के घोल की एक बूंद डालिये, तलने के बाद वह तुरन्त उपर आ जाये। तेल के अच्छे से गरम हो जाने पर पूरे पत्ते को उठाकर बेसन के घोल में डुबाकर तलने के लिए कढ़ाई में डाल दीजिए। तेल में 5-6 या जितने पकोड़े आ जायं डाल दीजिये, पकोड़े ब्राउन होने तक तल कर तैयार कर लीजिये।

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गोल्डन ब्राउन होने पर इन्हें नेपकिन पेपर बिछी प्लेट में निकाल लीजिए और बचे हुए साबुत पालक के पत्ते भी इसी तरह तल कर तैयार कर लीजिए।

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कटे हुये पालक को बेसन के घोल में मिलाइये और उँगलियों से हल्का गोल आकार दीजिये और कढ़ाई में तलने के लिये डाल दीजिये। अब इन पकौड़ों के भी ब्राउन होने के बाद इन्हें नैपकिन पेपर या टिश्यू पेपर में निकाल लीजिए। सारे बैटर से इसी तरह पकोड़े बना – बनाकर तैयार कर लीजिए।

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गरमा गरम पालक के पकोड़े (Palak Pakoda -Spinach Fritter) को हरे धनिये या पुदीने की चटनी के साथ परोसिये और पकोड़े का आनंद ले।

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पुरी रेसिपी देखने के लिए इस लिंक के ऊपर क्लिक करे

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