Palak Pakoda Recipe

Introduction

Palak Pakoda is a crispy and flavorful Indian snack made with fresh spinach and aromatic spices. Perfect for tea time or as a delightful appetizer, these savory fritters offer a wonderful crunch and a burst of taste in every bite.

Ingredients

• 1 bunch palak (spinach)
• 1 onion, sliced
• 2 green chilies, finely chopped
• Few curry leaves, chopped
• 2 tbsp coriander, chopped
• 1 tsp ginger garlic paste
• ¼ tsp ajwain (carom seeds)
• ½ tsp turmeric powder
• ½ tsp chili powder
• ½ tsp cumin powder
• Pinch of hing (asafoetida)
• 1 cup besan (gram flour)
• 2 tbsp rice flour
• ½ tsp salt
• Oil for frying

Instructions

1. Step 1: Rinse the palak leaves thoroughly and place the bunch on a wide plate.
2. Step 2: Add the sliced onion, chopped green chilies, curry leaves, coriander, ginger garlic paste, ajwain, turmeric, chili powder, cumin powder, and hing. Mix well to combine all the spices evenly.
3. Step 3: Add the besan, rice flour, and salt to the mixture.
4. Step 4: Squeeze and mix everything together without adding any water; the moisture from the palak is sufficient to bind the dough. Add a bit more besan if the mixture is too wet.
5. Step 5: Heat oil in a deep pan over medium flame. Carefully drop spoonfuls of the dough into the hot oil, shaping them randomly.
6. Step 6: Fry the pakodas on medium heat, stirring occasionally to ensure even cooking.
7. Step 7: Fry until golden brown and crisp.
8. Step 8: Remove the pakodas with a slotted spoon and drain on paper towels.
9. Step 9: Serve hot with tea or your favorite chutney.

Tips & Variations

• For extra crispiness, use a mix of besan and rice flour as suggested; rice flour adds a delightful crunch.
• You can adjust the level of spices according to your taste, reducing or increasing chili powder and green chilies.
• Try adding a pinch of garam masala or chaat masala to the batter for a different flavor twist.

Storage

Store leftover pakodas in an airtight container at room temperature for up to 1 day to maintain crispness. To reheat, warm them in an oven or on a skillet for a few minutes to restore their crunch. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh palak?

Fresh palak is best for pakodas because it provides the right moisture and texture. If using frozen spinach, thaw and squeeze out excess water before mixing, but the texture may vary slightly.

What can I serve with Palak Pakoda?

Palak Pakodas go well with mint chutney, tamarind chutney, or simply ketchup. They’re also perfect alongside a cup of hot masala chai for a classic snack experience.

Palak Pakoda Recipe

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★★★★★

4.7 from 100 reviews

• Author: Elara
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Palak Pakoda is a crispy, flavorful Indian snack made from fresh spinach leaves mixed with a blend of spices and chickpea flour, deep-fried to golden perfection. This savory pakoda is a perfect teatime treat or appetizer, offering a delightful crunch with the health benefits of spinach and aromatic spices.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 bunch palak / spinach
• 1 onion, sliced
• 2 green chillies, finely chopped
• Few curry leaves, chopped
• 2 tbsp coriander leaves, chopped

Spices and Flavorings

• 1 tsp ginger garlic paste
• ¼ tsp ajwain (carom seeds)
• ½ tsp turmeric powder
• ½ tsp chilli powder
• ½ tsp cumin powder
• Pinch of hing (asafoetida)

Flours and Others

• 1 cup besan / gram flour
• 2 tbsp rice flour
• ½ tsp salt
• Oil for frying

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Instructions

1. Prepare the Palak and Ingredients: Rinse the palak leaves thoroughly and drain them well. Slice the onion thinly, finely chop the green chillies, curry leaves, and coriander. Gather all spices and flour ingredients so they are ready for use.
2. Mix the Vegetables and Spices: In a wide plate, combine the rinsed palak, sliced onion, chopped chillies, curry leaves, coriander, ginger garlic paste, ajwain, turmeric, chilli powder, cumin powder, and a pinch of hing. Mix all ingredients thoroughly to evenly distribute the spices and herbs.
3. Add Flours and Salt: Add the besan (gram flour), rice flour, and salt to the vegetable and spice mixture. Begin to mix the ingredients together without adding any extra water.
4. Form the Batter: Squeeze and mix the mixture gently; the natural moisture from the palak is usually sufficient to form a thick batter. If the batter feels too loose, add a little more besan to achieve a consistency that can hold shape when dropped into oil.
5. Heat the Oil: Pour oil into a frying pan and heat it on medium flame until hot enough for deep frying (around 350°F or 175°C). Test the oil by dropping a small amount of batter; it should bubble and rise to the surface quickly.
6. Fry the Pakodas: Drop spoonfuls of the batter randomly into hot oil, forming irregular shapes. Fry them on medium flame, stirring occasionally to ensure even cooking and prevent sticking.
7. Cook Until Golden and Crisp: Continue frying until the pakodas turn a golden brown color and become crispy on the outside. This typically takes about 4-5 minutes.
8. Drain and Serve: Remove the pakodas from the oil using a slotted spoon and drain on paper towels to remove excess oil. Serve hot with your favorite chutney or alongside a cup of hot tea for a delightful snack.

Notes

• The natural moisture from fresh palak is usually sufficient to bind the batter; avoid adding water to keep the pakodas crispy.
• Adjust the amount of green chillies according to your preferred spice level.
• Using rice flour along with besan helps to enhance the crispiness of the pakodas.
• Ensure the oil is at the right temperature before frying to avoid greasy pakodas.
• Serve immediately after frying for the best texture and taste.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Snack
• Method: Frying
• Cuisine: Indian

Keywords: Palak Pakoda, Spinach Fritters, Indian Snack, Vegetarian Snack, Crispy Pakoda, Deep-fried Snack