These Dahi Palak Pakoras are pure comfort food from Grandma’s Kitchen. A unique twist on classic spinach fritters, yogurt (dahi) is used instead of water, making the pakoras extra crispy on the outside and irresistibly soft on the inside. Perfect for Iftar, rainy evenings, or a cozy cup of chai.
- Serves: 6–8 People
- Prep Time: 20 minutes
- Cooking: 20–25 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 720 g Gram flour (Besan)
- 240 g Fresh spinach (Palak), finely chopped
- 2 Onions, thinly sliced
- 640 g Yogurt (Dahi)
- 60 g Oil (for batter)
- 2 tbsp Lemon juice
- 2 tsp Salt
- 1 tsp Cumin seeds
- 1 tsp Garlic powder
- 1 tsp Mango powder (Amchoor)
- 1 tsp Asafoetida (Hing)
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Ajwain (Carom seeds)
- as needed Oil for deep frying
For Dressing
Nutritional Information
-
Calories
280 kcal (approx. per serving) -
Carbohydrates
32 g -
Protein
10 g -
Fat
14 g
Procedure
-
5 minutesMark As Complete
Prepare the Vegetables
Wash and finely chop the spinach. Thinly slice the onions and set aside.
-
10 minutesMark As Complete
Make the Batter
In a large bowl, add gram flour, yogurt, oil, lemon juice, and all the spices. Mix well to form a thick, smooth batter. The yogurt replaces water and gives softness inside.
-
5 minutesMark As Complete
Add Vegetables
Fold the chopped spinach and sliced onions into the batter. Mix gently until evenly coated.
-
5 minutesMark As Complete
Heat the Oil
Heat oil in a deep pan on medium heat. The oil should be hot but not smoking.
-
10–15 minutesMark As Complete
Fry the Pakoras
Drop spoonfuls of batter gently into the hot oil. Fry on medium heat, turning occasionally, until golden brown and crispy.
-
3 minutesMark As Complete
Drain and Serve
Remove pakoras and place on kitchen paper to drain excess oil. Serve hot with chutney or yogurt dip.
