Palak Pakoda Recipe

Time and servings

Prep time	10 min
Cook time	10 min
Total time	20 min
Serves	5 servings

Nutrition

Per servings.

Nutrient	Amount
Calories	119 kcal
Carbohydrates	19 g
Protein	6 g
Fat	2 g
Saturated fat	0.2 g
Sodium	255 mg
Potassium	286 mg
Fiber	3 g
Sugar	4 g
Vitamin A	119 IU
Vitamin C	6 mg
Calcium	29 mg
Iron	2 mg

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About

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:

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Ingredients

• 1 bunch palak / spinach
• 1 onion (sliced)
• 2 chilkli (finely chopped)
• few curry leaves (chopped)
• 2 tbsp coriander (chopped)
• 1 tsp ginger garlic paste
• ¼ tsp ajwain
• ½ tsp turmeric
• ½ tsp chilli powder
• ½ tsp cumin powder
• pinch hing
• 1 cup besan / gram flour
• 2 tbsp rice flour
• ½ tsp salt
• oil (for frying)

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Instructions

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.

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Step-by-step

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Video

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Tips

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.

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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.