Palak Pakora Recipe (Palak Pakoda, Spinach Fritters)
Make these crispy Palak Pakora (Palak Pakoda, Spinach Fritters) using my easy recipe and serve them with green chutney and masala chai for a delicious treat.
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
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 - I added ¼ cup water and mixed everything well. Then I added a few more tablesoons to get the perfect consistency.
- 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. It will take 3-4 minutes to fry each batch.
- Do not overcrowd the pan while frying the pakora.
- Serve hot with yogurt mint dip or coriander mint chutney.
Video
Notes
You can also add some ajwain to the batter.
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
