Air fryer recipe · Snacks
Palak Pakora (Spinach Fritters)
Whole spinach leaves dipped in feather-light batter and crisped to a shatter.
- 16 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 115kcal
- 8.7 gprotein
- 17.9 gcarbs
- 1.9 gfat
- 5.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Spinach leaves, whole15 large
- Besan (gram flour)3/4 cup
- Rice flour2 tbsp
- Cumin powder1 tsp
- Asafoetida (hing)1 pinch
Method
Wash and dry leaves
Rinse the spinach leaves and pat them completely dry on a kitchen towel. Any water still clinging to them will thin the batter down and stop it from sticking evenly, so the coating slides off in the basket.
Whisk a thin batter
Combine the besan, rice flour, cumin, a pinch of hing and salt with just enough water to make a smooth coating batter. It should be thin enough to drip slowly off a spoon, leaving only a fine film clinging to each leaf.
Dip each leaf
Hold each leaf by its stem and draw it through the batter so both sides pick up a light, even coat. Let the excess run back into the bowl, which keeps the coating delicate so the leaf crisps quickly instead of turning doughy.
Air-fry the leaves
Lay the coated leaves flat and apart on an oiled, parchment-lined basket and spray them with oil. Air-fry at 190°C for 12 min, flipping once, until the edges curl up and turn shatteringly crisp and golden.
