Palak Pakoda
Crispy, savory spinach fritters made with a spiced chickpea flour batter. This popular Indian tea-time snack is incredibly easy to make and perfect for a rainy day, served hot with mint chutney.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Batter Base
- b.In a large mixing bowl, combine the besan (gram flour), rice flour, ajwain, turmeric powder, red chili powder, hing, and salt.
- c.Whisk the dry ingredients together until well combined.
- 2
Step 2
- a.Combine Ingredients and Form Batter
- b.Add the chopped spinach, thinly sliced onion, green chilies, and grated ginger to the dry flour mixture.
- c.Using your hands, mix everything together, gently squeezing the spinach and onions to release their moisture. This will help bind the flour.
- d.Start adding water, one tablespoon at a time, and mix until you have a very thick, coarse batter. The batter should just coat the vegetables and hold its shape; do not make it runny.
- e.Let the batter rest for 5-10 minutes.
- 3
Step 3
- a.Heat Oil and Finalize Batter
- b.Pour the vegetable oil into a kadai or deep pan and heat over medium-high heat. The ideal temperature is around 175-180°C (350-360°F).
- c.Once the oil is hot, carefully take 2 tablespoons of the hot oil and pour it directly into the pakoda batter. Mix it in gently. This technique, known as 'moyan', makes the pakodas extra crispy and less oily.
- 4
Step 4
- a.Fry the Pakodas
- b.To test the oil, drop a tiny bit of batter into it. If it sizzles and rises to the top quickly, the oil is ready.
- c.Carefully drop small, irregular portions of the batter into the hot oil using your fingers or a spoon. Do not overcrowd the pan; fry in 2-3 batches.
- d.Fry for 4-5 minutes, turning them occasionally, until they are golden brown and crisp on all sides.
- e.Using a slotted spoon, remove the pakodas from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 5
Step 5
- a.Serve Hot
- b.Serve the Palak Pakodas immediately while they are hot and crispy.
- c.They pair perfectly with mint-coriander chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not add too much water. The spinach and onions will release moisture, so a thick, tight batter is key to crispy pakodas.
- 2The hot oil trick ('moyan') is essential for a light, crispy texture and prevents the pakodas from absorbing too much oil.
- 3Maintain a consistent medium-high heat. If the oil is too hot, the pakodas will burn on the outside before cooking inside. If it's not hot enough, they will become greasy.
- 4Fry in small batches to prevent the oil temperature from dropping, which can lead to soggy pakodas.
- 5For best results, use fresh, tender spinach leaves.
- 6Do not over-mix the batter after adding water, as this can result in dense pakodas.
Adapt it for your goals.
Healthier Version
For a lower-fat option, shape the batter into small patties and cook them in an air fryer at 190°C (375°F) for 12-15 minutes, flipping halfway through, until golden and crisp.
Add VegetablesAdd Vegetables
Incorporate other finely chopped vegetables like carrots, bell peppers, or corn kernels into the batter for added flavor and nutrition.
Paneer Palak PakodaPaneer Palak Pakoda
Add 1/2 cup of small paneer cubes to the batter for a delicious, protein-rich variation.
Extra CrunchExtra Crunch
Substitute the rice flour with 2 tablespoons of coarse semolina (rava/sooji) for a different kind of crunch.
Why this is on our healthy list.
Rich in Iron and Vitamins
Spinach is a powerhouse of nutrients, including iron, Vitamin K, Vitamin A, and folate, which are essential for blood health, vision, and bone strength.
Good Source of Plant-Based Protein
Besan (chickpea flour) is the primary ingredient in the batter, providing a significant amount of plant-based protein and fiber, which helps in satiety and muscle maintenance.
Aids Digestion
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) is not just for flavor; they are traditionally known to aid digestion, reduce gas, and prevent bloating.
Frequently asked questions
Soggy pakodas are usually caused by three things: the batter being too thin (too much water), the oil not being hot enough, or overcrowding the pan while frying. Ensure your batter is thick and the oil is at a consistent medium-high temperature.