Palak pakoda is a quick snack. Crispy from outside and soft at inside of pakoda. The spiciness of red chilli and strong taste of crushed cumin and coriander seeds with ajwain(carom seeds) mixed with spinach leaves deep fried and serve hot enjoy these yummy pakoras.

Most popular Indian snacks: Pav Bhaji at home, quick sweet samosa, paniyaram

To make the palak pakoda crispy and crunchy the secret ingredient is rice flour. The chickpea flour(besan) and cooking soda give our pakora’s soft texture and rice flour gives a crunchy texture.

5 yummy pakora recipes

To prepare spinach pakora just mix spinach leaves and all other spices to make the batter, drop the batter coated spinach into the heated oil and deep fry on both sides. Take into the tissue and serve with ketchup or karam podi. Try murmur chat & chana chat.

3 healthy spinach recipes:

  1. Palak paneer
  2. Spinach Oats pancake
  3. Palak veg cutlet

Palak pakoda video:

Palak pakoda recipe card:

palak pakoda recipe| spinach fritters | palak pakora recipe
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

A deep-fried quick snacks. Crisp from outside and soft at the inside of pakoda. The spiciness of red chilli and strong taste of crushed cumin and coriander seeds with ajwain(carom seeds) mixed with spinach leaves gives a wonderful taste.



Course: Snack
Cuisine: Indian
Keyword: how to make palak pakora, palak pakoda recipe, palak pakora recipe, spinach fritters, spinach pakora
Servings: 2
Calories: 101 kcal
Ingredients
Ingredients for palak pakoda:
For blending:
  • cumin seeds(jeera) – 1 spoon
  • coriander seeds(dhaniya) – 1 spoon
For palak batter:
  • spinach(palak) – 2 medium size bunches chopped
  • gram flour(besan) – 1 cup
  • carom seeds(ajwain) – 1 spoon
  • salt – as for the taste( 1/2 spoon)
  • turmeric powder – 1/4 spoon
  • red chilli powder – 1 spoon
  • ginger and garlic paste – 1/2 spoon
  • water – 1/4 cup
  • rice flour – 3 spoons
  • baking soda – 2 pinches
  • oil – 1 spoon
For deep fry:
  • oil – 2 cups(as required for deep fry)
Instructions
 Procedure for palak pakoda:

Roasting and blending:

  1. Roast cumin seeds and coriander seeds and blend coarsely.

Preparing batter:

  1. Take a bowl to add besan(chickpea flour), carom seeds(ajwain), salt.

  2. Also add turmeric powder, red chilli powder, crushed cumin and coriander powder.

  3. Add ginger and garlic paste mix well.

  4. Pour water mix well to make the batter.

  5. Add 3 spoons of rice flour mix well.

  6. Next, add spinach leaves to the batter: Add cleaned and drained spinach leaves(palak) mix well.



  7. Add baking soda and a spoon of oil mix well. Our batter is ready.

Deep frying:

  1. Take a small portion of batter press and drop into the heated oil. The oil should be heated at high flame and reduced to medium flame.

  2. Before stirring let it cook for some time. If you stir immediately it will break and stick to the steel strainer.

  3. Gently flip on another side. cook on both sides till they turn a light golden brown colour.

  4. Take the fritters into the tissue to remove the excess oil.

  5. Serve hot palak pakoda with Karam podi or ketchup or can taste without any combination.




Recipe Notes
  • Always add roughly chopped spinach no need to chop finely.
  • Prefer little salt in the batter because spinach already contains salt.
  • While dropping batter into the oil. The oil should be heated at high flame and reduced to low flame.
  • If the oil is too hot our pakoras will not cook and it quickly turns black. If the oil is cool then our pakoras will absorb all the oil.

Step by step procedure for palak pakoda:

Roasting and blending:

Heat a pan add cumin seeds and coriander seeds.

Dry roast till they turn aromatic.

Blend them coarsely or can make fine powder as you wish.

Preparing batter:

Take a bowl add a cup of besan(chickpea flour).

Add a spoon of carom seeds(ajwain). Prefer less salt because spinach already conatins salt.

Also add turmeric powder, red chilli powder, crushed cumin and coriander powder. You can add cumin and coriander powder. Add ginger and garlic paste.

Poua little by little water to make average consistency of batter.

Add 3 spoons of rice flour mix well. I have forgetten to add rice flour before adding water.

Adding spinach leaves to the batter:

Add cleaned and drained roughly chopped spinach leaves(palak).

Mix well spinach into the batter.

Add baking soda and a spoon of oil mix well. Our batter is ready.

Deep frying:

Take a small portion of batter press and drop into the heated oil. The oil should be heated at high flame and reduced to medium flame.

Before stirring let it cook for some time. If you stir immediately it will break and stick to the steel strainer.

Gently flip on another side. cook on both sides till they turn a light golden brown colour.

Take the fritters into the tissue to remove the excess oil.

Serve hot palak pakoda with Karam podi or ketchup or can taste without any combination.

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