Palak Pakoda are delicious crisp Indian deep fried fritters recipe made with finely chopped palak and besan/gram flour batter mixed with spices. It is yet another perfect tea time snack recipe for monsoon or winter seasons to accompany evening tea or as a side dish with any curry or dal.
About this Recipe
The word pakoda is referred to fritter and palak is the hindi word for spinach, so Palak Pakoda is a delicious and crispy fritter made using chopped spinach leaves and gram flour batter mixed with spices. It is one of my favorite monsoon snack recipes, where I have used finely chopped spinach leaves to make the fritters. It’s crispy from outside and soft from inside.
In India, palak pakoda are usually accompanied with green chutney, tamarind chutney or tomato ketchup or with a cup of hot tea. I’am sure this palak pakoda recipe will surely win everyone’s heart!
I must say that winters or monsoon season are the best time to enjoy these pakoras. Everyone loves pakora at my home whether its summer, rains or winters. There is no better combination like pakoda with hot tea.
Palak/Spinach Benefits
Spinach is full of potassium, copper, and manganese, protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, and phosphorus.
It not only aids in lowering cholesterol but also keeps our mental health in check.
Ingredients
The recipe includes very simple ingredients to make the fritters which turned out delicious and tempting.
Variations
There are many ways to make these fritters at home. In this recipe, I have used chopped spinach leaves and then added them into the batte. Some people uses the whole palak leaf dipped in besan batter.
Both techniques are quick, easy and the pakoras taste best. You can make with any technique that you like.
Additionally, you can also add chopped onion, grated ginger, green chilli, etc to the batter according to your taste preference.
Sometimes, I add these Pakoda in Kadhi and make Palak Pakoda Kadhi.
Serving Suggestions
These palak pakoda taste best with tomato ketchup and coriander or mint chutney and also pairs well with hot tea.
Sometimes, I make a chaat out of it with a hint of spicy and sweet chutneys. This relish these crispy Pakoras.
To make palak pakoda at home, follow the detailed step by step recipe mentioned below.
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Palak Pakoda
- Total Time: 20 mins
- Yield: 4 1x
- Diet: Vegetarian
Description
Palak/Spinach Pakoda is a delicious and crispy fritter recipe made using chopped spinach leaves and gram flour batter mixed with spices. It’s crispy from the outside and soft from the inside. Palak pakoda tastes best with green chutney, tamarind chutney, or tomato ketchup, or with a cup of hot tea. Here is how to make it.
Ingredients
- ½ cup chickpea or gram flour (besan)
- 2 tablespoons rice flour
- 2 cups fresh spinach leaves
- 1 small onion
- 2 medium green chillies
- 1 teaspoon ginger-garlic paste
- ½ teaspoon carom seeds (ajwain)
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- Salt to taste
- A pinch baking soda (optional)
- Oil for deep frying
Instructions
- Wash the spinach leaves a few times in lots of water and drain them in a colander. Remove the thick stems and then finely chop the spinach leaves.
- Now add them to a large mixing bowl.
- Add thinly sliced onions.
- Add ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, carom seeds, and salt to taste.
- Set aside for 3-4 minutes while they start to leave the water.
- Next, add besan (gram flour) and rice flour.
- Add a little bit of water and mix the flour well. Slowly add water to make a thick consistency batter.
- Pour oil in a kadhai or pan and place it over medium heat. Once the oil is hot enough, drop a spoonful of batter using your fingers into the oil.
- Deep fry the few pakoras at a time until they turn pale yellow, and then flip them over.
- Fry the pakoda from all sides till they become crisp and golden brown.
- Then remove them on an absorbent paper to get rid of excess oil.
- Prepare similarly in this way all the pakoras in batches.
- Serve immediately palak pakodas with tomato ketchup or green chutney.
Notes
- Make sure the consistency of the batter should be medium. It should not be thin, runny, or too thick, because the thin batter will absorb too much oil whereas thick batter will make the pakoda doughy.
- Always fry the pakoda on the medium-high flame to get the perfect crispy texture.
- You can replace rice flour with cornflour or semolina (suji), and you can skip it if you don’t have one.
- Ajwain gives pakoda’s a nice taste and also helps indigestion.
- Additionally, you can sprinkle chaat masala over pakodas while serving the fritters.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizers & snack
- Cuisine: Indian
