Palak Pakoda/spinach pakora is a popular Indian tea-time snack made from spinach, gram flour, spices and herbs. These spinach fritters are crispy and crunchy from the outside and flavourful on the inside. It is usually served with tomato chutney or ketchup.
About the recipe
The word "palak" in Hindi means spinach, while "pakoda" is a type of savoury snack. Palak Pakoda – sometimes called Palak pakora or Spinach Fritters – is one of the most popular Indian snacks. They are great as an appetizer or as a side dish to accompany your favourite dinner like Spinach dal, Ghee rice and Lemon Rice
Here's a list of ingredients you'll need to make this pakora
- Spinach - Fresh spinach is used
- Onion - Slice the onion evenly
- Gram flour - used as a binding agent
- Rice flour - added for crispiness
- Ajwain/carom seeds
- Curry leaves
- Salt and oil for shallow frying
For the details of the exact quantities of each ingredient, check the recipe card below
How to make palak pakoda: step by step
Wash and chop the spinach/palak finely.
In a mixing bowl, add chopped onion, red chilli powder, cumin powder, turmeric, ginger garlic paste, ajwain, curry leaves and salt.
Mix well and keep aside for 5 minutes
Now add finely chopped spinach, mix well
Add gram flour, rice flour and combine well. Check salt and add if required. Add 1 or 2 tablespoon of water if required only.
Frying the palak pakoda
Heat a pan with enough oil for deep frying on medium flame.
Once the oil is hot, using a spoon take a small amount of batter and drop it into the oil carefully.
Don’t overcrowd the pan, fry them on medium flame until they turn into golden colour and are crispy. It takes approx. 10-12 minutes to fry one batch.
Enjoy the crispy and delicious pakoda with your favourite ketchup or green chutney
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- In place of spinach, you can add your favourite veggies by grating them finely.
- Replace rice flour with semolina or corn flour if you don't have rice flour.
You can store these pakoras in an air-tight box for 2- 3 days at room temperature.
I suggest having them when they are hot
The consistency of the spinach pakora should be thick and it should not be a thin batter.
Drop the pakoda in the oil when it is hot only, otherwise, it absorbs more oil and pakoras will not be crispy.
Always fry the fritters on medium to high flame only.
What is the difference between Pakoda and pakora?
Both pakoda and pakora are same. It's a deep-fried savoury snack.
Fry the pakoda always on medium to high flame to avoid oily. Don't crowd the pan with too many pakoras.
More Spinach Recipes
Palak Pakoda (Spinach Pakora)
- 2 cups Palak/spinach washed and chopped finely
- 1 cup Gram flour/besan/chickpea flour
- 1 onion medium (chopped into julienne strips)
- 2 tablespoon Rice flour
- 1 teaspoon Ginger garlic paste
- 1 teaspoon Ajwain seeds/Carom seeds
- 1 teaspoon Red chilli powder
- 1 teaspoon Roasted cumin powder
- ¼ teaspoon Turmeric powder
- Curry leaves a handful
- Salt to taste
- Oil for deep frying
- Wash and chop the spinach/palak finely.
- Mix well and keep aside for 5 minutes.
- Now add finely chopped spinach,mix well.
- Add gram flour, rice flour and combine well. Check salt and add if required. Add 1 or 2 tablespoon of water if required only.
- Heat a pan with enough oil for deep frying on medium flame.
- Once the oil is hot, using a spoon take a small amount of batter and drop it in the oil carefully.
- Don’t over crowd the pan,fry them on medium flame until they turn into golden colour and crispy. Its takes approx. 10-12 minutes to fry one batch.
- Remove the fried pakoras on to kitchen towel and repeat the same process with the remaining batter.
- Enjoy the crispy and delicious pakoda with your favourite ketchup or green chutney.
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