Palak pakoda, also known as spinach fritters, is a delicious Indian snack where whole spinach leaves are coated in a flavorful gram flour (besan) batter and deep-fried until golden brown and irresistibly crispy. This simple yet satisfying snack is a perfect indulgence, especially during the chilly winter months or on a cozy rainy day.
As the temperature begins to drop, our kitchen naturally sees more green leafy vegetables like spinach (palak) making their way into comforting dishes—think dal palak, aloo palak, chole palak, or a warm bowl of palak soup. Spinach, being a powerhouse of nutrients, deserves a permanent place in our meals. But every now and then, it’s absolutely okay to treat yourself to something crispy and indulgent like these palak pakoras.
Unlike typical mixed vegetable fritters, this recipe uses whole spinach leaves. Each leaf is dipped into a spiced gram flour batter seasoned with Indian herbs and spices, and then deep-fried to create a crunchy snack that’s bursting with flavor. What makes these fritters truly stand out is their texture—the crispiness of the leaf inside combined with the crunchy outer layer of golden besan coating.
To get that perfect crunch, the batter consistency plays a crucial role. It should be of medium thickness—not too watery, as a runny batter leads to oil-logged pakoras that turn soggy within minutes. Also, be sure to gently wash and thoroughly pat dry the spinach leaves before dipping them into the batter. Excess moisture on the leaves can dilute the batter and ruin the frying process.
My family absolutely loves pakoras in all forms—be it onion, potato, spinach, or even paneer. That’s why you’ll find many different types of pakoda recipes featured on my blog. And while deep-fried snacks aren’t something we should consume every day, enjoying them occasionally, especially when made at home with care, is both satisfying and comforting.
So the next time you spot fresh spinach in your kitchen and feel a craving for something crunchy, give this palak pakoda recipe a try. It’s quick to make, deeply comforting, and guaranteed to disappear from the plate in no time.
Ingredients
- 10 to 12 medium-sized spinach leaves (palak) – Choose fresh, tender spinach leaves. Rinse thoroughly under running water to remove any dirt, and pat them dry using a kitchen towel. Avoid overly large or mature leaves as they can turn fibrous and chewy when fried.
- ½ cup gram flour (besan) – Acts as the primary coating for the spinach. Sift the besan to avoid lumps and ensure a smooth, even batter.
- 2 tablespoons rice flour – This addition lends extra crispiness to the pakoras, making them more crunchy and less oily.
- ¼ teaspoon carom seeds (ajwain) – Adds a subtle earthiness and aids in digestion, especially helpful when consuming deep-fried snacks.
- ¼ teaspoon turmeric powder (haldi) – Offers a mild warmth, golden color, and anti-inflammatory properties.
- ½ teaspoon red chili powder – For heat and vibrant color. Adjust the amount depending on your spice preference.
- ½ teaspoon coriander powder (dhaniya powder) – Infuses the batter with a gentle, citrusy warmth that brightens the overall flavor, adding depth and contrast to the richness of the pakoda.
- Salt to taste – Enhances all the flavors in the batter. Add carefully, keeping in mind that you may sprinkle seasoning post-frying as well.
- Approximately ⅓ cup water – Add gradually while whisking the dry ingredients into a smooth, lump-free batter. he exact quantity may need slight adjustment based on the texture and absorbency of the besan, as its quality can affect how much moisture the batter requires
- Oil for deep frying – Opt for a neutral-flavored oil with a high smoke point, like sunflower, peanut, or vegetable oil, to ensure crisp pakodas without overpowering their natural taste.
- Chaat masala and extra red chili powder (optional) – To sprinkle on the freshly fried pakodas for a burst of tanginess and an extra kick of spice. This elevates the flavor, especially when serving the pakoras as a chaat or snack.
Step-by-Step Photo Instructions:
1) Begin by selecting fresh spinach leaves. Choose medium-sized leaves that are tender and free from blemishes or holes. Carefully trim off the thick, hard stalks attached at the bottom of each leaf, as they can be too fibrous and chewy after frying.
2) Rinse the spinach leaves gently under running water to remove any dirt, grit, or pesticides. Handle them with care to avoid tearing. Once washed, lay the leaves flat on a clean kitchen towel or paper napkin, and pat them completely dry. Removing all moisture is crucial to ensure that the batter adheres well and that the hot oil doesn’t splatter during frying.
3) Set the clean and dry spinach leaves aside while you prepare the batter. To this, add salt to taste, ajwain (carom seeds) for a subtle digestive boost and unique flavor, a pinch of turmeric powder for its earthy color and health benefits, red chili powder for heat, and coriander powder to introduce a fresh, citrusy undertone that complements the spinach.
4) Mix all the dry ingredients thoroughly using a spoon or whisk to ensure that the spices are evenly distributed throughout the flour mixture. This step ensures consistency in every bite.
5) Now make the batter by adding little water at a time. The consistency should be medium thick. I have used ⅓ cup of water. You may need more or less depending on the freshness and quality of the besan. If you dump all the water at once, you will have too many lumps in the batter and we need lump free medium thick batter.
6) Now, place a deep frying pan or kadai over medium heat and pour in enough oil for deep frying. Allow the oil to gradually heat up. To check if the oil is ready, drop a tiny bit of batter—if it sizzles and rises to the surface immediately, the oil is sufficiently hot for frying.
7) While the oil heats, take one spinach leaf at a time and dip it into the prepared gram flour batter. Ensure the entire surface of the leaf is thoroughly and evenly coated with the batter, allowing the flavors to cling well.
8) Tenderly ease the batter-draped spinach leaf into the shimmering hot oil, letting it glide in without splashing. Repeat the process for 3 to 4 more leaves, depending on the size of your pan, making sure not to overcrowd it, as that can reduce the oil temperature and make the pakodas soggy.
9) Allow the pakoras to sizzle undisturbed for a couple of minutes, letting the underside turn beautifully golden and crisp. Once set, gently flip each one using a slotted spoon and fry the other side until evenly golden and irresistibly crunchy. Frying evenly on both sides ensures a satisfying texture and flavor.
10) Once fried to a perfect crisp, use the slotted spatula to carefully lift the pakodas out of the oil, allowing the excess oil to drain off. Transfer them onto a plate lined with paper towels to absorb any remaining oil..
While still hot, sprinkle a pinch of chaat masala and a dash of red chili powder over the top for an extra burst of tangy and spicy flavor.
Serving suggestion:
- Serve Fresh and Hot
- Enjoy the pakoras straight from the frying pan while they’re still warm and crispy for the best texture and flavor.
- Pair with Flavorful Dips
- Green Chutney: Use a chutney made from fresh coriander or mint for a refreshing, herbal kick.
- Tamarind-Date Chutney: The sweet and tangy notes beautifully complement the spicy pakoras.
- Tomato Ketchup: For a quick, familiar, and satisfying option.
- Perfect Snack-Time Treat
- Ideal as an accompaniment to your evening tea or coffee, especially on chilly or rainy days.
- Comforting Combo
- Pair these hot, crispy fritters with a steaming cup of masala chai or filter coffee to create a truly cozy and comforting experience.
- Great for All Occasions
- Whether you’re entertaining guests, enjoying a family evening, or simply indulging yourself, these pakoras fit every mood and moment.
- Wholesome Yet Indulgent
- Made from whole spinach leaves, they’re a delicious way to enjoy greens in a crispy, golden, and flavorful form.
Instructions
- take spinach clears out, evacuate the difficult stalk.
- Rinse them well carefully. Pat it dry utilizing kitchen towel or paper napkin.
- Keep the cleaned, dry spinach clears out aside.
- To make the batter, take besan, rice flour, salt, ajwain, turmeric powder, red chili powder and coriander powder in a bowl. Blend well.
- Now make the batter by including small water at a time.
- The consistency ought to be medium thick. I have utilized 1/3 cup of water.
- Now warm the oil in a pan for profound singing on medium heat.
- Once it is hot, take one spinach leaf, plunge into the batter. It ought to be coated from all the sides.
- Gently slid the batter coated spinach takes off in the hot oil.
- Fry 4-5 pakodas at a time.
- Once fricasseed from one side, flip it and broil another side. It ought to be firm from both the sides.
- Using opened spatula, deplete the overabundance oil and expel them on a paper towel lined plate.
- Sprinkle a few chaat masala and red chili powder on best.
