Palakayalu - Crunchy Spinach Fritters

Ingredients

• 2 cups (250g) fresh spinach leaves, finely chopped 2 cups (250g) fresh spinach leaves, finely chopped
• 1 cup (120g) gram flour (besan) 1 cup (120g) gram flour (besan)
• 1/4 cup (30g) rice flour 1/4 cup (30g) rice flour
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder 1/4 teaspoon red chili powder
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 22g, 3g
• Protein: 6g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a mixing bowl, combine the chopped spinach, gram flour, rice flour, onion, green chilies, ginger-garlic paste, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt.
2. 2.
   Mix well to form a thick batter. Add a little water if needed to achieve the right consistency.
3. 3.
   Heat oil in a deep pan or kadai over medium heat.
4. 4.
   Take small portions of the batter and drop them gently into the hot oil.
5. 5.
   Fry the fritters until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel to remove excess oil.
6. 6.
   Repeat the process with the remaining batter.
7. 7.
   Serve the Palakayalu hot with your favorite chutney or sauce.

Treat your ingredients with care...

• Spinach — Ensure that the spinach leaves are fresh and thoroughly washed before chopping. Remove any tough stems to maintain a tender texture.
• Gram flour (besan) — Use a fine variety of gram flour for a smooth batter consistency. Sift the flour before using to avoid lumps.

Tips & Tricks

• For extra crunchiness, you can add a tablespoon of rice flour to the batter.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of green chilies and red chili powder.
• Make sure the oil is hot enough before frying the fritters to ensure they cook evenly and become crispy.

Serving advice

Serve the Palakayalu as a snack or appetizer with mint chutney, tamarind chutney, or tomato ketchup. They are best enjoyed hot and crispy.

Presentation advice

Arrange the Palakayalu on a serving platter, garnish with fresh coriander leaves, and serve with a side of chutney. The vibrant green color of the fritters will make them visually appealing.