Palak Pakora
Crisp spinach fritters with a light, spiced chickpea flour coating and soft leafy centers. These pakoras are a favorite rainy-day snack in Indian homes and taste best served hot with chutney and chai.
For 12 servings
- prep · ~8 min
Prepare the spinach and onions.
1.Wash the spinach well and dry it thoroughly so the batter sticks properly.2.Roughly chop the spinach leaves.3.Thinly slice the onion, chop the green chili, grate the ginger, and chop the coriander leaves.TIPWet spinach makes the batter loose and causes oil splatter, so dry the leaves very well. - mix · ~5 min
Make the pakora batter.
1.Add chickpea flour, rice flour, carom seeds, cumin seeds, turmeric powder, red chili powder, coriander powder, asafoetida, and salt to a mixing bowl.2.Add the chopped spinach, sliced onion, green chili, ginger, and coriander leaves.3.Mix everything with your hands so the vegetables get coated in the flour.4.Add water little by little and mix to make a thick batter that clings to the spinach without turning runny.TIPKeep the batter thick for crisp pakoras; a thin batter gives flat, oily fritters. - rest · ~5 min
Let the batter rest for 5 minutes.
- fry · ~12 min
Heat the oil and fry the pakoras.
1.Heat the oil for deep frying in a kadai over medium heat.2.Drop small portions of batter carefully into the hot oil without overcrowding the pan.3.Fry until the pakoras turn golden and crisp, turning a few times for even cooking.4.Lift them out with a slotted spoon and let the excess oil drain off.TIPFry on medium heat so the pakoras cook through and stay crisp; high heat browns them too fast. - serve
Serve the palak pakora hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the spinach completely before mixing, or the batter will loosen and the oil may splutter.
- 2Mix the onions and spinach into the flours first, then add water gradually; the vegetables release moisture on their own.
- 3A thick, shaggy batter is ideal here; each clump should look leafy, not smooth like a pancake batter.
- 4Resting the batter for 5 minutes helps the besan hydrate and cling better to the spinach.
- 5Test the oil with a tiny drop of batter; it should rise steadily without browning too fast.
- 6Fry in small batches so the pakoras stay crisp and the oil temperature does not drop.
- 7Serve immediately after frying, as palak pakora loses its best crunch if held too long.
Adapt it for your goals.
No-onion
Skip the onion for a simpler spinach pakora with cleaner spice notes; useful for those avoiding onion.
extra spicyExtra-spicy
Increase green chili and red chili powder for a hotter chai-time snack with sharper heat.
air fryerAir-fryer
Shape small clusters, brush with oil, and air-fry for a lighter version with less deep-frying mess.
mixed greensMixed-greens
Replace part of the spinach with chopped methi or kale for a deeper, slightly bitter leafy flavor.
Why this is on our healthy list.
Leafy Green Goodness
Spinach brings folate, iron, and plant compounds, adding more nutritional value than many plain fried snacks.
Plant-Based Protein
Chickpea flour contributes protein and fiber, making these pakoras more satisfying than fritters made with refined flour.
Digestive Spices
Ajwain, cumin, ginger, and asafoetida are traditional spices often used to support easier digestion in fried foods.
Frequently asked questions
Usually the batter is too thin, the spinach was still wet, or the oil was not hot enough. Keep the batter thick and fry in medium-hot oil.
