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palak pakoda recipe| spinach fritters | palak pakora recipe

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
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 101 kcal


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)


     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.