Palak Pakoda Recipe | Spinach fritters

Palak Pakoda Recipe | Spinach Fritters Recipe | Palak Pakoda Recipe with detailed photo and video recipe. Crispy and crunchy deep-fried snacks are popular evening munching snacks across different states of India. Palak or spinach fritters are a type of dish commonly made during the monsoon season. It tastes great when served with a combination of green or red chutney.

Palak Pakoda Recipe | Spinach Fritters Recipe | Palak Pakoda Recipe with step-by-step photo and video recipe. Palak Pakoda recipe with a hot cup of masala chai is our favourite evening snack in our house. Especially on a lazy weekend evening or when the monsoon rain is in full swing, we never miss the chance to prepare this recipe and enjoy it with hot, sweet tomato sauce.

Deep-fried snacks are a popular evening tea-time snack across India. We make it with almost every type of vegetable and use common ingredients from our kitchen. We use onions, tomatoes, capsicums, lentils and even leafy vegetables. Out of the leafy vegetables, palak or spinach fritters are the most popular ones. Interestingly, Palak pakoraor spinach fritters, is the first fritter recipe I learnt from my mom among all the Indian deep-fried recipes. I have improvised this recipe by adding CHAAT MASALA to the fritters’ batter. I love any palak recipes, as you can see, I have posted palak paneer recipe, Dal Palak Recipe and palak tambli recipe.

Furthermore, some additional tips, suggestions, and variations related to the Palak pakoda recipe. Firstly, the recipe or fritters are made in different ways. It can be done using one big spinach leaf by finely chopping it into a mixed crush. Both have advantages, but from a preparation point of view, crushed one is much simpler. Secondly, adding rice flour or corn flour with besan flour makes it super crisp and crunchy. However, do not overdo it, as it may soak up or absorb more oil. Lastly, once it is prepared or deep-fried, it has to be served immediately. If you wish to serve it later, it’s better to air fry or reheat it in the oven so that it gets the crispiness back.

Finally, I request you to check my other related Snacks Recipe Collection with this post of Spinach Pakoda Recipe. It includes recipes like bread sandwich, cheesy bread roll, bread medu vada, aloo bread pakora, masala bread, pav bhaji, and vada pav. Also, have a look at my onion pakoras, sweet potato pakoda fritters recipe, medu vada, goli baje, sajjige vada. Further, do visit my other related recipe collections like,

About Palak Pakoda Snack

Palak Pakoda is a crispy, savoury snack made using fresh spinach leaves and gram flour batter. It is enjoyed across India and loved in many regional variations. Some people crush the spinach leaves and mix them into the batter for a soft, fluffy texture. Others dip whole spinach leaves in seasoned batter and fry them until golden and crisp. These whole-leaf fritters are often used to prepare palak patta chaat with yoghurt and chutneys. The combination of creamy, tangy, and crispy makes it a favourite among chaat lovers. People often make these during the monsoon season to enjoy with a hot cup of tea. The smell of besan frying and rain outside creates the perfect ambience. Every region has a unique spice mix or twist, making it a versatile street-side treat.

You can serve Palak Pakoda hot with mint chutney or tamarind chutney for extra zing. It also pairs well with ketchup or curd for a milder taste. Adding rice flour to the batter makes the pakoda extra crunchy. The snack stays light and doesn’t feel too oily if fried at the right temperature. Some vendors even add ajwain or sesame seeds for a deeper flavour. In Gujarat, people add a bit of sugar to balance the taste. In Maharashtra, it’s common to sprinkle some dry garlic chutney before serving. Whereas in North India, street vendors layer them with chutneys and chaat masala for a whole plate experience. Despite the simple ingredients, this snack holds a special place in every regional kitchen.

Fun Fact:

Palak pakoda is often the first deep-fried snack that kids learn to help prepare at home. The whole-leaf version is said to resemble mini green umbrellas when frying in oil, making it fun to watch and eat!

Chef tips for palak pakoda

Palak pakoda is a crunchy snack made with fresh spinach and gram flour. It turns out lighter and healthier due to the use of leafy greens and fewer additives.

1. Fresh Spinach – Always use tender and fresh spinach leaves for better flavour and texture.
2. Rice Flour – Add a spoon of rice flour to make the pakoras extra crisp and light.
3. Spice Balance – Use ajwain, chilli, and hing to enhance taste and aid digestion.
4. Hot Oil – Fry in hot oil to avoid soggy and greasy pakoras.
5. No Water – To keep the batter tight and crunchy, avoid adding water while mixing crushed leaves.

Video Recipe

Recipe card for Palak Pakoda

How to Make Palak Pakoda with Step-by-Step Photos

1. Firstly, rinse the palak leaves and take 1 bunch palak in a wide plate.
2. Add 1 onion, 2 chillies, a few curry leaves, 2 tbsp coriander, 1 tsp ginger garlic paste, ¼ tsp ajwain, ½ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder and a pinch of hing. Mix well, making sure all the spices are well combined.
3. Now add 1 cup besan, 2 tbsp rice flour and ½ tsp salt.
4. Squeeze and mix without adding any water.
5. The water in the palak is enough to form the dough. Add more besan if required.
6. Now drop the dough into hot oil, forming a random shape.
7. Fry on medium flame, stirring occasionally.
8. Fry until the pakoda turns golden brown and crisp.
9. Finally, drain off the Palak pakoda recipe and enjoy with hot tea.

Notes

• Firstly, make sure to store the pakoda in an airtight container once cooled completely. Else the pakoda will turn soggy.
• Also, do not chop the palak; squeezing the palak will crush it.
• Additionally, you can add hot oil to the mixture to make the pakoda extra crispy.
• Finally, the crispy Palak pakoda recipe tastes great when prepared crispy and spicy.