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palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda |
Tarla Dalal
26 September, 2022
Table of Content
palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | with 20 amazing images.
palak pakoda is an interesting pakoda that combines the vibrant colour of spinach and the exciting crunch of onions with a dash of spice powders for flavour. Learn how to make palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda |
palak pakora are crisp and tasty deep-fried spinach fritters made with spinach leaves, gram flour (besan), onion and spices. A must-try recipe, the palak pakora will add more fun to a cup of hot masala chai during the monsoon and winter evenings.
You can also try other interesting recipes like the moong dal pakoda and methi pakoda.
Tips to make palak pakoda: 1. You may need more or less water to make the mixture because some spinach leaves or onions may have a high water content, so water has to be added keeping these factors in mind. 2. Fry the pakodas on medium flame so that it gets cooked from inside. 3. Adding rice flour makes the pakodas crispy and crunchy.
Enjoy palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | with detailed step by step photos and video.
Palak Pakora, Palak Pakoda recipe - How to make Palak Pakora, Palak Pakoda
Tags
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
3 servings
Ingredients
For Making Palak Pakora
1 1/2 cups finely chopped spinach (palak) , washed and drained
1/4 cup finely chopped onion
1 1/2 tsp finely chopped green chillies
1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
2 tbsp rice flour (chawal ka atta)
3/4 cup besan (Bengal gram flour)
a pinch of baking soda
salt to taste
oil for deep-frying
For Serving With Palak Pakora
Method
- Combine all the ingredients in a deep bowl along with approx. 1 tbsp of water and mix well.
- Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with tomato ketchup and green chutney.
palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | Video by Tarla Dalal
Palak Pakora, Palak Pakoda recipe with step by step photos
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Like palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | spinach croquettes | then do try other pakoda recipes also:
- rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters |
- aloo pakora recipe | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | aloo pakore |
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Like palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | spinach croquettes | then do try other pakoda recipes also:
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palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | is made of cheap and easily available ingredients in India: 1 1/2 cups finely chopped spinach (palak), washed and drained, 1/4 cup finely chopped onions, 1 1/2 tsp finely chopped green chillies, 1/2 tsp chilli powder, 1/4 tsp asafoetida (hing), 1/4 tsp turmeric powder (haldi), 2 tbsp rice flour (chawal ka atta), 3/4 cup besan (bengal gram flour), a pinch of baking soda, salt to taste and oil for deep-frying. See the below image of list of ingredients for palak pakoda.
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palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | is made of cheap and easily available ingredients in India: 1 1/2 cups finely chopped spinach (palak), washed and drained, 1/4 cup finely chopped onions, 1 1/2 tsp finely chopped green chillies, 1/2 tsp chilli powder, 1/4 tsp asafoetida (hing), 1/4 tsp turmeric powder (haldi), 2 tbsp rice flour (chawal ka atta), 3/4 cup besan (bengal gram flour), a pinch of baking soda, salt to taste and oil for deep-frying. See the below image of list of ingredients for palak pakoda.
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To make Palak pakoda, in a deep bowl, 1 1/2 cups finely chopped spinach (palak) , washed and drained.
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Add 1/4 cup finely chopped onions.
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Add 1 1/2 tsp finely chopped green chillies.
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Add 1/2 tsp chilli powder.
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Add 1/4 tsp asafoetida (hing).
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Add 1/4 tsp turmeric powder (haldi).
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Add 2 tbsp rice flour (chawal ka atta).
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Add 3/4 cup besan (bengal gram flour).
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Add salt to taste.
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Add approx. 1 tbsp of water.
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Mix well to make the pakoda mixture. You may also need 2 tbsp water to make the soft mixture.
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To make Palak pakoda, in a deep bowl, 1 1/2 cups finely chopped spinach (palak) , washed and drained.
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To make palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | spinach croquettes | heat the oil in a deep non-stick pan.
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Drop spoonful of the mixture using your fingers.
![]()
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Deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides.
![]()
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Drain on an absorbent paper.
![]()
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Serve palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | immediately with tomato ketchup and green chutney.
![]()
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To make palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | spinach croquettes | heat the oil in a deep non-stick pan.
-
-
You may need more or less water to make the mixture because some spinach leaves or onions may have a high water content, so water has to be added keeping these factors in mind.
![]()
-
Fry the pakodas on medium flame so that it gets cooked from inside.
![]()
-
Adding rice flour makes the pakodas crispy and crunchy.
![]()
-
You may need more or less water to make the mixture because some spinach leaves or onions may have a high water content, so water has to be added keeping these factors in mind.
Nutrient values (Abbrv)per plate
| Energy | 339 cal |
| Protein | 9.7 g |
| Carbohydrates | 31.5 g |
| Fiber | 7.3 g |
| Fat | 19.3 g |
| Cholesterol | 0 mg |
| Sodium | 50.5 mg |
Click here to view Calories for Palak Pakora, Palak Pakoda
The Nutrient info is complete
Sujata patel
March 26, 2021, 12:49 p.m.
Tarla Dalal
March 26, 2021, 12:49 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Anamit Sen
March 25, 2021, 8:22 p.m.
Hi! Thanks for the recipe! I have kidney issues so I am not allowed Besan and any Saag iSo instead of Besan, what can I use? Cornflower or Riceflour? Also, instead of spinach/Saag can one use Methi or chopped lettuce?
Tarla Dalal
March 25, 2021, 8:22 p.m.
You can use rice flour and methi. However, these palak pakodas are fried and hence we would suggest that you restrict its consumption to a very small portion occasionally only.
Khyati
Nov. 15, 2020, 1:17 a.m.
How much in grams is 1 serving of the pakoras?
palak shah
April 25, 2020, 8:23 p.m.
the pakora turned out to be great. enjoyed it with chai .
Tarla Dalal
April 25, 2020, 8:23 p.m.
Palak, we are delighted you liked the palak pakora recipe. Your feedback will help lots of cooking enthusiast try the recipe. Thanks.
jameel shafakhana
March 11, 2020, 5:16 p.m.
Tarla Dalal
March 11, 2020, 5:16 p.m.
Thanks for the feedback.
Winnie
Oct. 24, 2016, 8:46 a.m.
A perfect recipe.Made it for the umpteenth time today and as always it was just so yummy.Same for methi pakodas.
Nice
May 16, 2016, 12:41 p.m.
Tarla Dalal
May 16, 2016, 12:41 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Kamakshi
May 12, 2016, 4:46 a.m.
Can I use something else in place of rice flour?
Priyanka Krishnan
April 28, 2016, 8:52 p.m.
Very tasty for a dull & rainy season
Tarla Dalal
April 28, 2016, 8:52 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Sandhya Kelkar
April 19, 2016, 4:56 p.m.
Tasted awesome! Nice crispy and tasty! Thanks for sharing this easy to make recipe.
Tarla Dalal
April 19, 2016, 4:56 p.m.
Hi Sandhya, Delighted to know you liked the recipe. Do try more & more recipes and share with us your feedback. Happy Cooking!
SHYAM KHANNA
July 29, 2015, 4:44 p.m.
I have tried your receipe and can only say admired by several people.It is perfect and have all the specices as suggested by you. Thank you and best wishes
poonam
July 22, 2015, 9:27 a.m.
These palak pakoras are very unusual and just perfect to eat with a hot cup of tea...
Dinesh Nair
Nov. 21, 2014, 9:47 a.m.
Super _x0001F44C_
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