Palak Pakora (Spinach Fritters)

5 from 2 votes

These crispy Palak Pakora (Palak Pakoda, Spinach Fritters) are Indian fritters made by coating spinach leaves with a spiced gram flour batter and then fried to perfection. Serve them with green chutney and masala chai for a delicious treat.

Here are more pakora recipes that you might like – Aloo Pakora, Paneer Pakora, Chicken Pakora, and Punjabi Bread Pakora.

Palak pakora served on a plate.
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When I moved to Bangalore 19 years ago, it used to rain every evening. Every evening was the perfect weather to indulge in crispy hot pakoras and a kadak cup of masala chai. During that time, I learned to make a variety of pakoras, and Mohit and I would enjoy them frequently. Aloo and onion pakora were frequently made, but I also occasionally made these amazing Palak Pakoa. Crispy and crunchy, these spinach fritters are a perfect combination of taste and texture.

Now, making pakora is a fairly easy process, and it also requires some very basic ingredients, but getting the right texture is not all that straightforward. It requires a perfect ratio of different ingredients, and the temperature of the oil also plays a big part in how they turn out.

In this post, I have tried to mention all the small details you must consider to make the perfect palak pakoda. Try them and let me know how they turned out for you!

About Palak Pakora

Palak Pakora (Palak Pakoda, Spinach Fritters) is a deep-fried Indian snack, where whole spinach leaves are coated with a spiced gram flour batter and then fried until golden and crispy.

Imagine cozying up on a rainy day or during a chilly winter afternoon, savoring these crunchy delights with a steaming cup of masala chai and green chutney: It’s comfort food at its finest.

Use my easy recipe and enjoy it with your friends and family!

Ingredients

Spinach (Palak) – Use fresh, green, and crisp spinach leaves for the best pakoras. Avoid the wilted leaves with black patches on them.

I try to use leaves that are similar in size for aesthetic reasons, but any size will do.

For The Batter – You will need besan (chickpea flour, gram flour), rice flour, red chili powder, turmeric powder, ginger paste, cilantro (fresh coriander leaves), green chilies, baking soda, lime juice, and salt.

Rice flour is optional, but it gives the pakoras a crispy texture.

You can also add some ajwain to the palak pakora batter. It will not only give it a nice taste but also help in digestion.

Oil – Use any cooking oil to deep fry the pakoras.

Chaat Masala Powder – Sprinkle some Chaat Masala Powder on top to give the crisp pakoras a tangy taste.

How To Make Palak Pakoda

Rinse 14-15 spinach leaves and discard their stem. Now, wipe each leaf with a paper towel or a kitchen cloth.

Add the following ingredients to a bowl. Mix well.

  • ¾ cup chickpea flour
  • 2 tablespoon rice flour
  • ½ teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon ginger paste
  • 2 tablespoon finely chopped cilantro
  • 1 teaspoon finely chopped green chili
  • 1 small pinch baking soda
  • 1 tablespoon lime juice
  • ½ teaspoon salt
Batter ingredients added to a bowl.

Add water and make a thick, flowy batter.

Ready batter.

Heat 3-4 cups of oil to fry the pakora in a pan over medium-high heat.

Once the oil is hot, reduce the heat to medium.

Coat a spinach leaf with the batter and drop it in the hot oil. Drop 5-6 pakoras in the pan at a time.

Flip the pakora using the tongs once golden brown from the bottom.

Fry until they are browned and crispy from the other side as well.

Palak pakoda frying in hot oil.

Drain on a paper towel-lined plate.

Sprinkle chaat masala powder as soon as the pakoras are out of oil.

Fry all the pakoras in the same manner. Heat the oil well before adding the next set.

Do not overcrowd the pan while frying the pakora.

Serve hot with yogurt mint dip or coriander mint chutney.

Chaat masala sprinkled over ready palak pakora.

Pro Tips By Neha

Wipe the spinach leaves after washing them. It will make sure the pakoda is crispy.

Measurement is key in this recipe. I use standard cup and spoon measurements to measure my ingredients.

The consistency of the batter is very important to get a perfectly crispy pakora. If it is too thick, the pakora will not turn out crispy; if it is too thin, it will not stick to the spinach leaves.

Sprinkle chaat masala as soon as the palak pakora are out of the oil. It will stick to them immediately.

Add just a small pinch of baking soda. If the quantity is higher, the pakora will turn out oily.

Frequently Asked Questions

How do I make palak pakora with chopped spinach?

Chop the spinach leaves and mix them with gram flour, spice powders, onion, ginger, green chilies, and coriander to make a batter. Then, drop small pakoras into the hot oil and deep fry them until crisp. You can also use these pakoras in kadhi, to make a palak pakora kadhi.

You Might Also Like

These crispy Palak Pakora (Palak Pakoda, Spinach Fritters) are Indian fritters made by coating spinach leaves with a spiced gram flour batter and then fried to perfection. Serve them with green chutney and masala chai for a delicious treat (vegan and gluten-free).
5 from 2 votes

Palak Pakora Recipe (Palak Pakoda, Spinach Fritters)

These crispy Palak Pakora (Palak Pakoda, Spinach Fritters) are Indian fritters made by coating spinach leaves with a spiced gram flour batter and then fried to perfection. Serve them with green chutney and masala chai for a delicious treat.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4 people

Ingredients 

  • 14-15 spinach leaves (palak)
  • ¾ cup chickpea flour (besan, gram flour)
  • 2 tablespoons rice flour
  • ½ teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon ginger paste
  • 2 tablespoons chopped cilantro (fresh coriander leaves)
  • 1 teaspoon finely chopped green chili
  • 1 small pinch baking soda
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • oil (for frying)
  • 1 tablespoon chaat masala powder
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Instructions 

  • Rinse the spinach leaves and discard their stem. Now, wipe each leaf with a paper towel or a kitchen cloth.
  • Add besan, rice flour, red chili powder, turmeric powder, ginger paste, fresh coriander, green chili, baking soda, lime juice, and salt to a bowl. Mix well.
  • Add water and make a thick, flowy batter.
  • Note – The consistency of the batter is very important to get a perfectly crispy pakora. If it is too thick, the pakora will not turn out crispy; if it is too thin, it will not stick to the spinach leaves.
  • Heat 3-4 cups of oil for frying the pakora in a pan over medium-high heat.
  • Once the oil is hot, reduce the heat to medium.
  • Coat a spinach leaf with the batter and drop it in the hot oil. Drop 5-6 pakoras in the pan at a time.
  • Flip the pakora using the tongs once they are golden brown from the bottom.
  • Fry until they are browned and crispy from the other side as well.
  • Drain on a paper towel-lined plate.
  • Sprinkle chaat masala powder as soon as the pakoras are out of oil.
  • Fry all the pakora in the same manner. Heat the oil well before dropping the next set of pakoras.
  • Do not overcrowd the pan while frying the pakora.
  • Serve hot with yogurt mint dip or coriander mint chutney.

Notes

You can also add some ajwain to the batter. It will not only give it a nice taste but also help in digestion.
Wipe the spinach leaves after washing them. It will make sure the pakoda is crispy.
Measurement is key in this recipe. I use standard cup and spoon measurements to measure my ingredients.
Add just a small pinch of baking soda. If the quantity is higher, the pakora will turn out oily.

Nutrition

Calories: 105kcal, Carbohydrates: 17g, Protein: 5g, Fat: 2g, Saturated Fat: 0.2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.4g, Sodium: 386mg, Potassium: 209mg, Fiber: 3g, Sugar: 3g, Vitamin A: 85IU, Vitamin C: 1mg, Calcium: 12mg, Iron: 1mg
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5 from 2 votes (2 ratings without comment)

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