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peanut pakoda recipe | shingdana bhajiya | peanut pakora | peanut fritters |
Tarla Dalal
06 December, 2024
Table of Content
peanut pakoda recipe | shingdana bhajiya | peanut pakoras | peanut fritters | with 20 amazing images.
peanut pakoda recipe is a popular monsoon snack in India. Learn how to make shingdana bhajiya.
Hot, crunchy, peanut pakoras perfect for the monsoon! peanut pakora are also called shingdana bhajiyas and are a popular Maharashtrian snack.
Pakora or Pakodas are fondly called Bajjias (Bhajias) and are generally deep fried Indian snacks made using besan. Besan is mixed with Indian spices and herbs to get different flavors and tastes. Sometimes, even rice flour or hot oil is added to the batter to increase the crispiness of pakoda.
The peanut pakoda is made with a batter of besan, whole wheat flour and crushed peanuts along with chopped spinach and spice powders, in proportions that give it a wonderfully crispy texture and totally irresistible flavour.
These peanut pakoras are best enjoyed with green chutney and tomato ketchup.
Pro tips for peanut pakoda. 1. Drop a spoonful of the mixture using your fingers into the hot oil. Be careful while doing this as the oil might splutter. Try frying only 1 pakoda to begin with. If it disintegrates then add 1 more tbsp of besan. 2. Deep-fry a few pakoras at a time on a medium flame till they are evenly cooked till golden brown in colour. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking. 3. Stir the pakoras with a slotted spoon while frying to see that they get evenly cooked. 4. Roasted peanuts add a nice crunch and flavor to pakoras. 5. Besan helps bind the pakora. 6. Adding baking soda will make the pakora soft.
The ever popular combination of piping hot peanut pakoda and cutting chai is a famous street food of Mumbai. Even those who are very health-conscious cannot resist munching on just a shingdana bhajiya or two with their evening chaai!
You can also try other Pakodas like Moong Dal and Rice Mini Pakodas or Methi Pakoda.
Enjoy peanut pakoda recipe | shingdana bhajiya | peanut pakoras | peanut fritters | with step by step photos.
Peanut Pakoda, Shingdana Bhajiya recipe - How to make Peanut Pakoda, Shingdana Bhajiya
Tags
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
4 servings
Ingredients
For Peanut Pakoda
3/4 cup roasted and coarsely crushed peanuts
3/4 cup besan (Bengal gram flour)
1/2 cup whole wheat flour (gehun ka atta)
3/4 cup shredded spinach (palak)
1 tbsp warm oil
1 1/2 tbsp finely chopped green chillies
1 tbsp lemon juice
1/4tsp baking soda
1/2 tsp chilli powder
1/4 tsp garam masala
salt to taste
oil for deep-frying
For Serving
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Method
For peanut pakoda
- To make the batter for peanut pakoda, in a deep bowl put peanuts, besan, whole wheat flour, spinach, oil, green chillies, lemon juice, baking powder, garam masala and salt.
- Gradually add 1/2 cup water and then 2 tablespoons to make a batter.
- Heat the oil in a deep non-stick pan, drop small spoonfuls of batter in the oil, few at a time, and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve the peanut pakoras immediately with green chutney and sweet chutney
peanut pakoda recipe | shingdana bhajiya | peanut pakora | peanut fritters | Video by Tarla Dalal
Peanut Pakoda, Shingdana Bhajiya recipe with step by step photos
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like peanut pakoda recipe | shingdana bhajiya | peanut pakora | peanut fritters | then see some pakora recipes we love.
- aloo pakora recipe | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | aloo pakore | with amazing 26 images.
- kand aloo pakoda recipe | navratri, vrat ka khana | upvas aloo kand pakora | aloo bhajiya for fasting |
- rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters | with 19 amazing images.
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Pakora or Pakodas are fondly called Bajjias (Bhajias) and are generally deep fried Indian snacks made using besan. Besan is mixed with Indian spices and herbs to get different flavors and taste. Sometimes, even rice flour or hot oil is added to the batter to increase the crispiness of pakoda.
Come monsoon and our hearts start yearning for something spicy and crunchy to munch on, that’s when pakodas come into the picture. The ever popular combination of piping hot pakoda and cutting chai is a famous street food of Mumbai. Even those who are very health-conscious cannot resist munching on just a pakoda or two with their evening chaai! Indeed, savoury snacks like pakore are as much a part of our lifestyle as mithai is a part of our culture.
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like peanut pakoda recipe | shingdana bhajiya | peanut pakora | peanut fritters | then see some pakora recipes we love.
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-
what is peanut pakoda made of ? See below image of list of ingredients for peanut pakoda.
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what is peanut pakoda made of ? See below image of list of ingredients for peanut pakoda.
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to make batter for peanut pakoda, in a deep bowl put 3/4 cup roasted and coarsely crushed peanuts. Roasted peanuts add a nice crunch and flavor to pakoras.
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Add 3/4 cup besan (bengal gram flour). Besan helps bind the pakora.
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Add 1/2 cup whole wheat flour (gehun ka atta).
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Add 3/4 cup shredded spinach (palak).
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Add 1 tbsp warm oil.
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Add 1 1/2 tbsp finely chopped green chillies.
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Add 1 tbsp lemon juice.
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Add 1/4th tsp baking soda. This will make the pakora soft.
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Add 1/2 tsp chilli powder.
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Add 1/4 tsp garam masala.
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Add salt to taste. We added 1/2 tsp salt.
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We first added ½ cup of water. Then required 2 tablespoons more of water.
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Mix well.
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to make batter for peanut pakoda, in a deep bowl put 3/4 cup roasted and coarsely crushed peanuts. Roasted peanuts add a nice crunch and flavor to pakoras.
-
-
To make peanut pakoda recipe | shingdana bhajiya | peanut pakora | peanut fritters | heat the oil in a deep non-stick pan.
![]()
-
Drop spoonful of the mixture using your fingers into the hot oil. Be careful while doing this as the oil might splutter. Try frying only 1 pakoda to begin with. If it disintegrates then add 1 more tbsp of besan.
![]()
-
Deep-fry a few pakodas at a time on a medium flame till they are evenly cooked till golden brown in colour. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking.
![]()
- Stir the pakoras with a slotted spoon while frying to see that they get evenly cooked.
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Drain on an absorbent paper.
![]()
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Serve peanut pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | immediately with tomato ketchup and green chutney.
![]()
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To make peanut pakoda recipe | shingdana bhajiya | peanut pakora | peanut fritters | heat the oil in a deep non-stick pan.
-
-
Drop spoonful of the mixture using your fingers into the hot oil. Be careful while doing this as the oil might splutter. Try frying only 1 pakoda to begin with. If it disintegrates then add 1 more tbsp of besan.
![]()
-
Deep-fry a few pakodas at a time on a medium flame till they are evenly cooked till golden brown in colour. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking.
![]()
- Stir the pakoras with a slotted spoon while frying to see that they get evenly cooked.
-
Roasted peanuts add a nice crunch and flavor to pakoras.
-4-201900.webp)
![]()
-
Add 3/4 cup besan (bengal gram flour). Besan helps bind the pakora.
![]()
-
Add 1/4th tsp baking soda. Adding baking soda will make the pakora soft.
![]()
-
Drop spoonful of the mixture using your fingers into the hot oil. Be careful while doing this as the oil might splutter. Try frying only 1 pakoda to begin with. If it disintegrates then add 1 more tbsp of besan.
Nutrient values (Abbrv)per plate
| Energy | 413 cal |
| Protein | 12.8 g |
| Carbohydrates | 28.3 g |
| Fiber | 7.5 g |
| Fat | 29.1 g |
| Cholesterol | 0 mg |
| Sodium | 28.3 mg |
Click here to view Calories for Peanut Pakoda, Shingdana Bhajiya
The Nutrient info is complete
Asari
March 13, 2025, midnight
Peanut pakoda.. this is something different.. as i have never tried.. but when i made for my guest.. they were amazed with this peanut pakoda.. and all just loved it..
Nisha
March 13, 2025, midnight
Too good! I loved the texture, the combination of ingredients and the look - all of it. I didn''t have palak, so I added loads of coriander. With the two chutneys, this awesome snack is a must try....
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