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Palak Pakora Recipe | Palak Pakoda Recipe | Spinach Pakora

Palak Pakora Recipe is a crispy delicious Indian snack made with palak or any spinach leaves, gram flour, spices. Like all pakoras this palak pakora is one of the most popular snack around India, specially in North of India. Serve spinach pakoras hot with green chutney and masala chai. Learn how to make the most delicious palak pakora with step by step pictures and video.
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Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Servings: 8 servings
Calories: 188kcal

Equipment

  • Mixing Bowl
  • Deep Fry Pot
  • Slotted Spoon
  • Paper Towel

Ingredients

Palak Pakora (Method 1)

  • 20 leaves Palak or any spinach leaves
  • 1 cup Gram Flour
  • 2 tbsp Rice Flour
  • 1 tbsp Kashmiri Chilli Powder
  • 1 tsp Turmeric Powder
  • ¼ tsp Asafoetida
  • ⅛ tsp Baking Soda
  • ½ tsp Carom Seeds | Ajwain
  • Salt to taste
  • Water as needed
  • Oil for deep frying

Spinach Pakora (Method 2)

  • 3 cups Spinach chopped finely
  • 1 large Onion chopped finely
  • 1 no Green Chillies chopped finely
  • 1 tbsp Kashmiri Chilli powder
  • 1 tsp Fennel Seeds
  • ¼ cup Curry leaves
  • ⅛ tsp Baking Soda
  • 2 tbsp Ginger Garlic Paste
  • 1 cup Gram Flour
  • ½ cup Rice Flour
  • Salt to taste
  • Oil for deep frying

Instructions

Palak Pakora (Method 1)

  • Wash the leaves really well, cut off the tough stalks and dry them completely using paper towel.
  • Mix all the ingredients for batter in a bowl to a smooth and thick batter. Dip each leaf in the batter and fry till golden.
  • Strain using a slotted spoon on some paper towel and serve hot.

Spinach Pakora (Method 2)

  • Mix spinach and onions with all ingredients mentioned except gram flour and rice flour. Mix it well with your hands for 2 minutes to extract the moisture from the spinach and onions. Set this aside for 5 minutes. Now sprinkle in the gram flour and rice flour and mix well to form a thick batter. 
Drop spoonful of the batter in the hot oil and fry till golden brown and crispy. Serve hot.

Notes

  • Use young, tender spinach leaves for this recipe. Using tender leaves makes the cooking process easier. 
  • The pakora batter has to be thick, else when frying the pakora will absorb lots of oil.
  • Don't add too much baking soda, else the pakora will turn oily.
  • Rice flour helps making the pakora crispier. You can add 1 tsp of cornstarch to the batter.
  • Fry the pakora on medium hot oil so it doesn't burn.

Nutrition

Serving: 1servings | Calories: 188kcal | Carbohydrates: 32g | Protein: 9g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 100mg | Potassium: 417mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2454IU | Vitamin C: 301mg | Calcium: 104mg | Iron: 2mg
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