indianEasyveganvegetariangluten freedairy free

Palak Pakoda

Name: Palak Pakoda
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: indian
Ingredients: 150 g spinach (washed, dried and roughly chopped); 2 pcs onion (medium, thinly sliced); 1 cup chickpea flour; 2 tbsp rice flour; 2 pcs green chili (finely chopped); 1 inch ginger (grated); 2 tbsp coriander leaves (chopped); 0.5 tsp ajwain; 1 pinch red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp salt; 3 tbsp water (as needed to bind); 2 cup oil for frying

RATING

4.4/5(87)

TASTE SCORE

9/10

Crisp onion and spinach fritters made with chickpea flour, green chili, and simple spices. These golden pakodas are quick to fry and taste best hot with chai or a spoon of chutney on the side.

PREP

15m

COOK

20m

SERVES

1 PIECE

86 cal

SERVINGS

METHOD · 4 STEPS

prep · ~7 min
Prepare the spinach and onions.
1.Wash the spinach well and dry it so the batter does not turn watery.
2.Roughly chop the spinach leaves.
3.Slice the onions thinly and chop the green chili.
4.Grate the ginger and chop the coriander leaves.
TIPDry spinach well before mixing. Extra moisture makes the pakodas absorb more oil.
mix · ~5 min
Mix the pakoda batter.
1.Add spinach, onion, green chili, ginger, and coriander leaves to a large bowl.
2.Sprinkle in chickpea flour, rice flour, ajwain, coriander powder, red chili powder, turmeric powder, and salt.
3.Mix everything well with your hands so the onions release some moisture.
4.Add water a little at a time and make a thick, clumpy batter that coats the vegetables.
TIPKeep the batter thick, not smooth or runny. Loose batter makes flat, oily pakodas.
fry · ~15 min
Heat the oil and fry the pakodas.
1.Heat oil in a kadai over medium heat until a small drop of batter rises steadily.
2.Drop small rough portions of batter into the hot oil without overcrowding the pan.
3.Fry until the pakodas are deep golden and crisp, turning a few times for even cooking.
4.Lift them out with a slotted spoon and let excess oil drip back into the kadai.
TIPFry on medium heat so the onions and spinach cook through before the outside gets too dark.
serve
Serve the palak pakoda hot.
Fry the remaining batter in batches the same way. Serve the pakodas hot while still crisp.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the spinach thoroughly after washing; even a little extra water makes the batter loose and the pakodas greasy.
2
After mixing the onions with salt and besan, wait a minute before adding water so their natural moisture helps bind the batter.
3
Rub the ajwain lightly between your palms before adding it to release more aroma into the pakodas.
4
Drop rough, uneven clusters instead of neat balls; the craggy edges fry up crispier.
5
Keep the oil at medium heat throughout; if it is too hot, the outside browns before the onion softens.
6
For the best texture, serve immediately; if needed, re-crisp leftovers in a hot oven or air fryer, not the microwave.

RECIPE VARIATIONS