Paalak Patra Recipe

Cooking Directions

• STEP 1.Wash the spinach leaves thoroughly and blanch them in boiling water for a minute.
• STEP 2.Drain the spinach leaves and pat them dry with a kitchen towel.
• STEP 3.In a bowl, mix besan, turmeric powder, red chili powder, coriander powder, cumin powder, salt, and water to make a smooth batter.
• STEP 4.Dip each spinach leaf in the batter, ensuring it is coated evenly.
• STEP 5.Heat oil in a deep pan and deep-fry the coated spinach leaves until they turn golden and crispy.
• STEP 6.Remove the fried Paalak Patra from the oil and drain excess oil on a paper towel.
• STEP 7.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure to blanch the spinach leaves quickly to retain their vibrant green color.
• Adjust the spice levels according to your preference.
• You can add a pinch of baking soda to the batter for extra crispiness.
• Do not overcrowd the pan while frying the Paalak Patra to ensure even cooking.

Storage and Serving

• Paalak Patra is best served hot and crispy.
• You can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftover Paalak Patra in a preheated oven or air fryer to regain its crispiness.