palak pakora recipe for navratri fasting or vrat

palak pakoras or spinach fritters that can be made during navratri fasting.  in our home, we use spinach during navratri fasting or on any fasting ocassion. but  in some communities spinach is not used during fasting days. the navratri fasting rules varies for some ingredients like spinach, mint, amchur (dry mango powder), coriander and so on. you can go through this details post on navratri recipes and vrat rules.

i had made these crisp fritters on one of the fasting days more than a month ago. since these palak pakoras were made for fasting, we cannot use corn flour or gram flour for making the pakoras. in this recipe, i have used kuttu ka atta or buckwheat flour in this recipe. if you don't have buckwheat flour, then replace with singhare ka atta (water chestnut flour) or rajgira ka atta (amaranth flour).

in case, you want to make something from palak or spinach for fasting then you can try this aloo palak sabzi. other fried snacks which can be made for the fasting period are vrat ke pakore, kaddu pakoras, arbi patties, farali pattice and aloo tuk.

serve the palak pakoras with phalahari chutney or coconut chutney for vrat. you can also serve with homemade tomato sauce.

if you are looking for more fasting recipes then do check maharashtrian sabudana khichdi, vrat ka halwa, aloo tamatar sabzi, mix fruit raita and sama ke chawal ki idli.

palak pakora recipe for navratrin fasting or vrat

Author: dassana

Recipe type: snacks

Cuisine: north indian

Serves: 2-3

• 1 cup kuttu ka atta or buckwheat flour
• 1 cup chopped palak or spinach leaves, tightly packed
• 1 green chili or ¼ tsp red chili powder
• 2 tbsp peanuts
• rock salt or sendha namak as required
• water as required

1. roast the peanuts in a small pan till they become crisp.
2. when they cool, coarsely crush them in a mortar-pestle.
3. rinse the spinach leaves and finely them.
4. in a bowl, mix everything including the coarsely powdered peanuts.
5. make a thick batter.
6. heat oil for shallow or deep frying in kadai or pan.
7. drop spoonfuls of the batter in the hot oil and fry till crisp and golden on both sides.
8. serve the vrat palak pakora with coriander chutney, coconut chutney or homemade tomato sauce.

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