Palak Pakora
Crispy, deep-fried fritters made with fresh spinach leaves and a spiced chickpea flour batter. This classic Indian tea-time snack is incredibly easy to make and perfect for a rainy day, served hot with mint chutney.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Combine Dry Ingredients (2 minutes)
- b.In a large mixing bowl, whisk together the besan (chickpea flour), rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
- c.Ensure all the dry ingredients are thoroughly combined to create a uniform spice mix.
- 2
Step 2
- a.Incorporate Vegetables (3 minutes)
- b.Add the chopped spinach, thinly sliced onions, green chilies, and grated ginger to the dry flour mixture.
- c.Use your hands to toss everything together, ensuring the vegetables are well-coated with the flour. This helps draw out moisture from the vegetables.
- 3
Step 3
- a.Form the Batter (2 minutes)
- b.Gradually add water, a tablespoon at a time, while mixing.
- c.Stop adding water once you have a very thick, coarse batter that just binds the ingredients. Do not make it runny, as the spinach and onions will release more water.
- 4
Step 4
- a.Heat Oil for Frying (5 minutes)
- b.Pour oil into a kadai or a deep, heavy-bottomed pan and heat it over medium-high heat.
- c.To test if the oil is ready (around 175°C / 350°F), drop a small piece of batter into it. If it sizzles and rises to the surface quickly without browning too fast, the oil is at the perfect temperature.
- 5
Step 5
- a.Fry the Pakoras in Batches (10 minutes)
- b.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.
- c.Fry for 4-5 minutes, turning them occasionally, until they are deep golden brown, crispy, and cooked through.
- d.The vigorous sizzling will subside as the pakoras get cooked.
- 6
Step 6
- a.Drain and Serve Hot (3 minutes)
- b.Using a slotted spoon, remove the fried pakoras from the oil.
- c.Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- d.Serve immediately while hot and crispy with mint chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy pakoras, ensure the batter is thick and not watery. The moisture from the spinach and onions is often enough, so add water very sparingly.
- 2Adding 1 tablespoon of hot oil from the frying pan into the batter just before frying makes the pakoras lighter and crispier.
- 3Fry on a consistent medium heat. If the heat is too high, they will brown quickly but remain raw inside. If it's too low, they will absorb excess oil and become greasy.
- 4Do not overcrowd the pan. Frying in batches maintains the oil temperature, ensuring each pakora is perfectly crispy.
- 5To make ahead, you can half-fry the pakoras, drain them, and then re-fry for 1-2 minutes in hot oil just before serving to regain crispiness.
Adapt it for your goals.
Ingredient Substitution
Use other greens like chopped fenugreek (methi) leaves or kale instead of spinach. You can also use a mix of greens.
Added VegetablesAdded Vegetables
Incorporate other thinly sliced vegetables like potatoes, carrots, or bell peppers for a mixed vegetable pakora.
Healthier MethodHealthier Method
For a lower-fat version, spray the pakoras with oil and bake at 200°C (400°F) for 15-20 minutes, or air fry at 190°C (375°F) for 10-12 minutes, flipping halfway through.
Spice LevelSpice Level
Adjust the amount of green chilies and red chili powder to your preference. For a milder version, omit the green chilies entirely.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (chickpea flour) is an excellent source of plant-based protein and fiber, which helps in satiety and is essential for muscle repair and growth.
Source of Iron and Vitamins
Spinach is packed with iron, Vitamin K, Vitamin A, and folate, which support healthy blood cells, bone strength, vision, and overall immunity.
Aids Digestion
The inclusion of traditional spices like ajwain (carom seeds) and hing (asafoetida) in the batter is known to aid digestion and help prevent bloating and indigestion.
Frequently asked questions
A single serving of about 5 pakoras contains approximately 280-320 calories, primarily from the chickpea flour and the oil absorbed during deep-frying.