The Monsoon Marvel: Crispy Palak Pyaaz Ke Pakode to Warm Your Soul

 Pakoras, those golden pillows of fritters, are a beloved Indian snack enjoyed throughout the year. But during the monsoon season, when the air is crisp and cool, there's nothing quite as comforting as a plate of piping hot palak pyaaz ke pakode. These fritters, made with vibrant green spinach (palak) and sharp onions (pyaz), are a symphony of textures and flavors. The spinach adds a touch of earthy sweetness, while the onions provide a delightful crunch. Dipped in a tangy chutney or enjoyed plain, palak pyaaz ke pakode are the perfect way to beat the monsoon blues.

These fritters are incredibly versatile. You can adjust the spice level to your preference, add a pinch of asafoetida for an extra layer of flavor, or even throw in some chopped green chilies for a fiery kick. The batter itself is simple – a blend of gram flour (besan), spices, and water. But the magic lies in the combination of palak and pyaaz, creating a unique and satisfying taste. So next time you're craving a delicious and comforting snack, whip up a batch of palak pyaaz ke pakode and let the monsoon magic work its charm. 

Ingredients 

For the Fritters:

• 2 cups chopped fresh spinach (palak)
• 1 cup thinly sliced onion (pyaz)
• 1/2 cup gram flour (besan)
• 1/4 cup rice flour (optional, for extra crispiness)
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon carom seeds (ajwain)
• A pinch of asafoetida (optional)
• Chopped green chilies (to taste, optional)
• Salt to taste
• Water, as needed

For Frying:

• Vegetable oil for deep frying

Process 

1. Prepare the Vegetables: Wash the spinach leaves thoroughly and chop them finely. Slice the onion thinly. 

2. Make the Batter: In a large bowl, combine the gram flour, rice flour (if using), red chili powder, turmeric powder, coriander powder, carom seeds, asafoetida (if using), and salt. Gradually add water, mixing well to form a thick but pourable batter. The consistency should be like pancake batter 

3. Incorporate the Vegetables: Add the chopped spinach and sliced onions to the batter and mix gently to coat them evenly. 

4. Heat the Oil: Heat enough vegetable oil in a deep pan or wok for frying. Aim for a medium-high heat, around 350°F (175°C). 

5. Fry the Pakoras: Once the oil is hot, gently drop spoonfuls of the batter into the hot oil. Don't overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.

6. Drain and Serve: Remove the fried pakoras with a slotted spoon and drain on paper towels to remove excess oil. Serve hot with chopped coriander leaves for garnish and your favorite chutney or dipping sauce. 

Enjoy these crispy and flavorful palak pyaaz ke pakode as a monsoon treat or a delightful anytime snack!