Palak pakoda are crisp and engaging deep-fried spinach fritters made with spinach leaves, gram flour (besan), onion, herbs and spices. These tasty palak pakora make for a fast vegan snack. Right here I share two completely different and distinctive methods of creating palak pakoda recipe.

There are various variations of creating palak pakoda recipe. However primarily they are often made with two distinctive strategies.
- Straightforward Palak Pakoda – Finely chopped spinach leaves are blended within the gram flour batter and deep fried.
- Crispy Spinach Fritters – Every spinach leaf is dipped in a spiced gram flour batter after which deep fried. You get a definite style of spinach in these fritters.
Each the strategies are fast, straightforward and the pakoras style good. You’ll be able to select the tactic that you just like.
About Straightforward Palak Pakoda
Pakoda or pakora is the Hindi time period for fritters. Palak is the Hindi phrase for spinach. There are various methods palak pakoda or spinach fritters are made within the Indian delicacies.
This traditional straightforward palak pakoda recipe is from my mother’s assortment. They’re made with in fact besan (gram flour) and onions, spices, herbs and white sesame seeds.
The sesame seeds add a beautiful style and lightweight crunch within the palak pakora. The onions add some sweetness which balances the metallic flavors of spinach.
Besan or gram flour is floor skinned small black chickpeas. Besan is completely different from chickpea flour that’s created from white chickpeas.
If you wish to disguise the spinach within the fritters for youths who don’t like them, then this palak pakoda recipe is for you.
You’ll be able to simply bake these, in case you favor to not fry them. After all, they are going to be a wholesome variation, with all of the goodness of the spinach, sesame seeds and gram flour.
I’ve talked about the small print of baking these within the notes part of recipe card and within the ideas part beneath.
Winters or monsoon season are the very best time to benefit from the pakoras. Nevertheless at my dwelling, everybody loves pakora. Be it summer season, rains or winters doesn’t matter to people who love pakora – proper?
Nothing beats the mixture of some sizzling pakora with chai.
Step-by-Step Information
Find out how to make Palak Pakoda
Prepping spinach leaves
1. Rinse the palak or spinach leaves very nicely in water and finely chop them. Hold apart. You will have 1.5 to 2 cups of finely chopped spinach leaves.
TIP: Spinach is listed actually excessive on the Soiled Dozen listing. If potential, please attempt to purchase natural or develop your individual.

Mixing spinach with onions and seasonings
2. Add ⅓ cup chopped onions, 1 teaspoon chopped ginger and 1 inexperienced chili (chopped).

three. Then add 1 teaspoon fennel seed powder, ¼ to ½ teaspoon purple chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, a pinch of asafoetida (hing) and 1 to 1.5 tablespoons white sesame seeds.

Making batter
four. Subsequent add 1 cup besan (gram flour) and salt based on your liking. You possibly can additionally add a pinch of baking soda at this step.

5. Combine all of the elements very nicely and put aside for five minutes.

6. Add water in components. Keep in mind the spinach and onions will launch water as soon as they’re blended with salt and the bottom spices. So watch out whereas including water.
As I’ve talked about in step 5 above – first combine the elements completely and put aside for five minutes. Then add ½ cup of water first. If the batter continues to be thick then add some extra water.
I added few tablespoons extra water as I used selfmade gram flour which is barely coarse.

7. Combine very nicely. Do add water as wanted to make a medium consistency batter.

Frying
eight. Warmth oil in a kadai or pan. When the oil is medium sizzling, drop spoonfuls of the pakoda batter within the oil.
TIP: To verify if the oil is prepared for frying, add 1 to 2 small spoons of batter in it. If the batter sizzles and comes up on the floor rapidly and steadily, your oil is sizzling sufficient to start frying.

9. Fry them till they change into pale golden. Then gently flip over with a slotted spoon and fry the opposite aspect.

10. Flip over a few occasions and fry all of the palak pakoda till they’re crisp and golden.
TIP: Relying on the dimensions of the pan or kadai, you may fluctuate the numbers of pakoda whereas frying – however don’t add an excessive amount of or overcrowd the pan.

11. Take away them with a slotted spoon.

12. Place the palak pakora on kitchen paper towels to take away additional oil.

13. Serve palak pakoda sizzling or heat. Dissipate all the batter this fashion by frying the pakora in batches.

What to serve Palak Pakoda with?
- Chutney: Palak pakoda pairs very well with a coriander chutney or mint chutney or tamarind chutney and even coconut chutney.
- Dipping sauces: Tasty dipping sauces like schezwan sauce, purple chilli sauce and tomato ketchup additionally style good with palak pakora.
- Raita: A singular aspect that goes very well with palak pakora is raita. A easy plain raita made with minimal seasonings – roasted cumin powder, purple chilli powder, salt and cilantro or mint. I don’t find out about you, however that is one in all my favourite sides for palak pakora.
- Bread: Indian breads like roti or perhaps a leavened entire wheat loaf or dinner rolls style delish. Serve with masala or ginger chai.
Ideas
Professional Ideas
Variations
- Spices & herbs: Spinach has metallic flavors. So to stability these flavors, the batter has to have an ideal seasoning from the spices and herbs which my recipe affords. Although this recipe gained’t offer you a spicy palak pakora, however in case you favor you may enhance the proportion of inexperienced chillies and purple chilli powder.
- No onion variation: If you don’t eat onions, simply skip them.
- Spinach: Each contemporary and frozen spinach will be included. Child spinach additionally tastes good.
- Thawing frozen spinach: Frozen spinach can change into watery when it thaws. To keep away from this, after thawing the spinach, both squeeze it in a tea towel or press it via a strainer to take away additional water. Then proceed with the pakoda recipe.
- Baking & air frying: For well being causes, you may positively bake these palak fritters. Preheat your oven or air-fryer for 10 minutes. Then bake or air fry at 180 levels celsius (356 levels Fahrenheit). Both you may add 1 to 2 tablespoons oil within the batter or when the pakora is half-baked, brush them flippantly with oil.
- Leavening ingredient: I principally keep away from including baking soda or baking powder to the batter when making any pakora. For a fluffy palak pakoda, add 1 pinch of baking soda or ¼ teaspoon of baking powder to the batter.
Recipe notes
- Batter: This straightforward palak pakoda recipe batter has a medium consistency. Just remember to don’t find yourself with a skinny or runny or a thick batter. A skinny batter will take in an excessive amount of oil and thick batter will make the fritters doughy.
- Water proportion: For the batter start with including ½ cup water and add extra provided that wanted. Some spinach leaves or onions might have a better water content material and the standard, texture of the gram flour can be not the identical in all places. So you want to add water maintaining these elements in thoughts. Right here I’ve made the pakora with selfmade gram flour which is barely coarse – thus I added a bit extra water to the batter than what I’d have achieved in any other case. The packaged flour is ok to tremendous effective, so you’ll need so as to add much less water.
- Oil: For deep frying use any impartial oil that has a excessive smoke level.
FAQs
Find out how to inform if oil is sizzling sufficient for frying?
Earlier than you start to fry preserve the warmth to medium or medium-high. Often meals is fried at a temperature of 180 to 190 levels Celsius.
You’ll be able to verify the oil temperature with a frying thermometer. However in case you would not have a thermometer, then you may comply with the tactic talked about beneath.
Add a couple of small spoons of the batter to the recent oil. If it sizzles and comes up rapidly and steadily, your oil is sizzling sufficient to start frying.
Once you see that the batter stays on the backside, which means that the oil shouldn’t be sizzling – therefore enhance the warmth a bit.
When the batter comes up too fast and will get browned or burnt, the oil may be very sizzling – thus scale back the warmth barely.
Why are my pakoras soggy?
In case your pakora batter is watery or runny, it is going to take in oil making it soggy. Frying pakora on a low warmth will even make them soggy.
At all times fry pakora in batches. Don’t overcrowd the oil with many pakoras. Doing this reduces the temperature of the oil and the pakora take in extra oil making them soggy.
How can I make my pakora much less oily?
Fry pakora at medium to medium-high warmth. Fry in batches and don’t add too many pakoda within the pan for frying. Carry on regulating the warmth.
Including 1 to 2 teaspoons of sizzling oil within the batter not solely makes the pakora crispy however they take in much less oil as nicely.
Extra Pakoras!
Crispy Spinach Fritters
On this methodology of creating palak pakoda recipe every spinach leaf is dipped in a spiced gram flour batter after which fried.

The result’s a crisp and golden gram flour batter coated spinach fritters that style superior with a cup of tea and a few inexperienced chutney.
These spinach fritters are very crisp and also you get a definite taste and style of spinach in every chunk. If you’re keen on spinach then you’ll like this variation of creating the fritters.
Step-by-step Crispy Spinach Fritters
1. Rinse, drain and pat dry the spinach leaves. If the leaves are very massive, you may chop them into two halves.

2. In a mixing bowl take 1.5 cups besan, ½ teaspoon purple chili powder, ¾ teaspoon carom seeds (ajwain), 2 teaspoon white sesame seeds, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, a beneficiant pinch of asafoetida (hing), 2 pinches of baking soda and salt based on your style.
Add ¾ to 1 cup water little by little and blend to a thick clean batter. Put aside.

three. Warmth oil till medium sizzling in a pan or kadai. Dip every leaf into the batter and coat it evenly with the batter. Draining the additional batter from the batter coated spinach leaf on the perimeters of the blending bowl, carry the leaf gently and place within the sizzling oil.

four. One one aspect is golden and crisp, fastidiously flip over with a slotted spoon. Fry the second aspect till crisp. Take away with a slotted spoon. Fry the remaining fritters in the identical method.
Relying on the dimensions of your pan or kadai, fry 2 to four fritters on the similar time

5. Drain them on paper towels to take away extra oil.

6. Serve the crispy spinach fritters sizzling with mint chutney, tamarind chutney or tomato sauce or cilantro chutney or any inexperienced chutney. You may as well sprinkle some chaat masala on high of the fritters whereas serving. Serve with masala tea or ginger tea.

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Palak Pakoda is a crisp and engaging deep fried fritters made with spinach, gram flour, herbs and spices.
Prep Time 10 minutes
Prepare dinner Time 20 minutes
Complete Time 30 minutes
Servings four
Making batter
Rinse the palak or spinach leaves very nicely. Drain the surplus water in a colander or strainer. Finely chop the spinach leaves.
In a bowl add the finely chopped palak leaves, chopped onions, ginger and inexperienced chili.
Add the bottom spice powders – fennel seed powder, purple chili powder, coriander powder, cumin powder, asafoetida (hing). Add the sesame seeds as nicely.
Subsequent add besan and salt as per style. You possibly can additionally add a pinch of baking soda at this step.
Combine all of the elements very nicely and put aside for five minutes.
First add ½ cup of water in components. Keep in mind the spinach and onions will depart water as soon as they’re blended with salt and the spice powders. So watch out whereas including water.
If the batter continues to be thick, then add some extra water.
Combine very nicely. Add water as required to make a medium consistency batter.
Frying palak pakoda
Warmth oil in a kadai or pan. When the oil is medium sizzling, drop spoonfuls of the pakora batter within the oil.
Fry the pakora till they change into pale golden. Then flip over and fry the opposite aspect.
Flip over a few occasions and fry all of the pakora till they’re crisp and golden.
Take away them with a slotted spoon. Drain them on kitchen paper towels to take away additional oil.
Fry the palak pakoda in batches this fashion and expend all the batter.
Serving strategies
Chutney: A coriander chutney or mint chutney or tamarind chutney and even coconut chutney pairs nicely with palak pakoda.
Dipping sauces: Tasty dipping sauces like schezwan sauce, purple chilli sauce and tomato ketchup additionally style equally good.
Raita: A easy plain raita made with minimal seasonings – roasted cumin powder, purple chilli powder, salt and cilantro or mint will even pair properly.
Bread: Indian breads like roti or leavened entire grain loaf or dinner rolls style good. Serve with masala or ginger chai.
- Spices & herbs: Spinach has metallic flavors. To stability these flavors, the batter must have an ideal seasoning from the spices and herbs. My recipe gained’t offer you a spicy pakoda, however as you favor you may enhance the quantity of inexperienced chillies and purple chilli powder.
- Batter: The spinach pakora batter consistency is medium. Don’t make a skinny or runny or a thick batter. A skinny batter will take in an excessive amount of oil and thick batter will make the fritters doughy. If the batter turns into skinny, add a couple of tablespoons of gram flour. If the batter may be very thick, add a little bit of water.
- Water proportion: Start with including ½ cup water and add extra provided that wanted. Some spinach leaves or onions might have a excessive water content material and the standard of the gram flour can be not the identical in all places. So water needs to be added maintaining these elements in thoughts. I’ve right here used gram flour which was floor at dwelling. The packaged flour is ok or tremendous effective. The selfmade flour was little coarse. So clearly I add a bit extra water to the batter than what I’d have added in any other case.
- No onion variation: For folk who don’t eat onions, simply skip onions within the pakora. It’s going to nonetheless style scrumptious.
- Spinach: Each contemporary and frozen spinach will be included. Child spinach additionally tastes good.
- Frozen spinach: Frozen spinach can change into watery when it thaws. To keep away from this, after thawing the spinach, both squeeze it in a tea towel or press it via a strainer to take away additional water. Then proceed with the pakoda recipe.
- Oil: For deep frying use any impartial oil that has a excessive smoke level.
- Baking & air frying: For well being causes, you may bake these palak fritters. Preheat your oven or air-fryer for 10 minutes. Then bake or air fry at 180 levels celsius (356 levels Fahrenheit). Both you may add 1 to 2 tablespoons oil within the batter or when the pakora is half-baked, brush them flippantly with oil.
- Leavening ingredient: For a fluffy palak pakoda, you may add 1 pinch of baking soda or ¼ teaspoon of baking powder.
Vitamin Info
Palak Pakoda
Quantity Per Serving
Energy 177 Energy from Fats 90
% Day by day Worth*
Fats 10g15%
Saturated Fats 1g6%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Ldl cholesterol 1mgzero%
Sodium 327mg14%
Potassium 316mg9%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 3gthree%
Protein 6g12%
Vitamin A 1444IU29%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 5mg6%
Vitamin E 3mg20%
Vitamin Okay 73µg70%
Calcium 49mg5%
Vitamin B9 (Folate) 34µg9%
Iron 7mg39%
Magnesium 24mg6%
Phosphorus 24mg2%
Zinc 1mg7%
* % Day by day Values are based mostly on a 2000 calorie food plan.
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Spinach fritters are crisp and engaging fritters made with entire spinach leaf and spiced gram flour batter.
Prep Time 10 minutes
Prepare dinner Time 25 minutes
Complete Time 35 minutes
Servings three
Combine all of the elements for the batter to a thick clean consistency.
Rinse, drain and pat dry the spinach leaves.
Warmth oil till medium sizzling in a pan or kadai.
Dip every spinach leaf into the batter and coat it evenly. Place the batter coated leaf gently within the sizzling oil.
Relying upon the dimensions of your pan or kadai, you may add much less or extra spinach leaves for frying.
Fry them till golden and crisp. Put together the remaining fritters in the identical method.
Drain them on paper towels to take away extra oil.
Serve the spinach fritters sizzling with inexperienced chutney, tamarind chutney or selfmade tomato sauce. You may as well sprinkle some chaat masala on high of the fritters whereas serving.
Vitamin Info
Crispy Spinach Fritters
Quantity Per Serving
Energy 279 Energy from Fats 126
% Day by day Worth*
Fats 14g22%
Saturated Fats 1g6%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Ldl cholesterol 1mgzero%
Sodium 612mg27%
Potassium 411mg12%
Carbohydrates 28g9%
Fiber 6g25%
Sugar 5g6%
Protein 11g22%
Vitamin A 474IU9%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 4mg27%
Vitamin Okay 20µg19%
Calcium 19mg2%
Vitamin B9 (Folate) 8µg2%
Iron 13mg72%
Magnesium 8mg2%
Phosphorus 8mg1%
Zinc 1mg7%
* % Day by day Values are based mostly on a 2000 calorie food plan.
Like our movies? Then do comply with and subscribe to us on youtube to get the newest Recipe Video updates.
All our content material & images are copyright protected. Please don’t copy. As a blogger, in case you you wish to adapt this recipe or make a youtube video, then please write the recipe in your individual phrases and provides a clickable hyperlink again to the recipe on this url.
This put up is from the archives (Might 2012) and has been republished and up to date on 9 January 2021.
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