Palak Pakoda
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.
For 12 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the spinach thoroughly after washing; even a little extra water makes the batter loose and the pakodas greasy.
- 2After mixing the onions with salt and besan, wait a minute before adding water so their natural moisture helps bind the batter.
- 3Rub the ajwain lightly between your palms before adding it to release more aroma into the pakodas.
- 4Drop rough, uneven clusters instead of neat balls; the craggy edges fry up crispier.
- 5Keep the oil at medium heat throughout; if it is too hot, the outside browns before the onion softens.
- 6For the best texture, serve immediately; if needed, re-crisp leftovers in a hot oven or air fryer, not the microwave.
Adapt it for your goals.
Low-oil
Shape small clusters and cook them in an air fryer or oven with a light brushing of oil for a lighter snack.
no onionNo-onion
Skip the onions and use extra spinach plus thinly sliced potato for a simpler version with a different bite.
extra spicyExtra-spicy
Increase green chili and red chili powder for a hotter pakoda that pairs especially well with chai on rainy days.
mixed greensMixed-greens
Replace part of the spinach with methi leaves for a more assertive, slightly bitter flavor common in Indian fritters.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds plant protein and makes the pakodas more filling than fritters made only with refined flour.
Leafy Green Goodness
Spinach brings leafy green nutrients and color, adding more substance and micronutrients to the snack.
Digestive Spice Support
Ajwain and ginger are traditional warming spices often used in fried foods for their robust flavor and digestive appeal.
Frequently asked questions
The usual causes are wet spinach, a runny batter, or oil that is not hot enough. Keep the batter thick and fry in medium-hot oil.
