palak pakora recipe, how to make palak pakora or spinach fritters


palak pakora or deep fried spinach fritters. another recipe from my mom’s collection.

yes i know we are in the peak of summers and palak pakora or for that matter any pakora is too much….. but what to do…… at home everyone loves pakoras. be it summer, rains or winters does not matter to folks who love pakoras….. right??? nothing beats the combination of some hot pakoras with some steaming tea.

these palak pakoras can be baked too if you don’t want to fry them, with all the goodness of the spinach, sesame seeds and of course chickpea flour.

i have also shared another variation of making spinach fritters. in that method each spinach leaf is dipped in a spiced gram flour batter and then fried. the result is crisp fritters full on with flavors of spinach. while making pakoras for religious fasting you can try this palak pakora vrat recipe.

palak pakoras can be served with mint-coriander chutney or tomato ketchup.

palak pakora recipe

i served the spinach pakoras with the mint-coriander chutney along with homemade brown bread.

what you see in the pics is brown bread made from whole wheat flour/atta. the same bread recipe as mentioned on the white bread recipe. just added whole wheat flour instead of all purpose flour. the rest of the ingredients are same.

if you are looking for more pakora recipes then do check onion pakoramirch pakorabread pakoracrisp cabbage pakorapunjabi kadhi pakora and bread pakora with stuffed potato.

palak pakora recipe below:

3.0 from 1 reviews
palak pakora recipe
palak pakora – spinach & gram flour fritters
CUISINE: indian
SERVES: makes 12-15 pakoras
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup besan/gram flour
  • 1 to 1.5 cup spinach or palak, finely chopped
  • 1 medium size onion, chopped
  • 1 tsp chopped ginger, chopped
  • 1 green chili, chopped
  • 1 tsp fennel seed powder (saunf powder)
  • ¼ to ½ tsp red chili powder
  • 1 tsp coriander powder/dhania powder
  • 1 tsp cumin powder/jeera powder
  • a pinch of asafoetida/hing
  • 2 tbsp sesame seeds
  • ½ cup to 1 cup water - see notes below
  • salt to taste
  • oil for deep frying
  1. mix everything to a semi thick batter.
  2. the batter should not be thin.
  3. almost like idli batter.
  4. take spoonfuls and fry the pakora in hot oil till they are golden brown in color.
  5. serve palak pakora hot with chutney, tomato sauce and bread slices.
1. for folks who do not eat onions, just skip onions in the pakora. it will still taste delicious.
2. remember the spinach and onions will release water once they are mixed with salt and the spice powders. so be careful while adding water. just add ½ cup of water first. mix well and keep aside for 5 minutes. if the batter is still thick than add some more water.
3. i have given ½ to 1 cup water as the consistency of the batter depends upon the quality of chickpea flour used. I use chickpea flour which is ground at home and not the ready made ones. the ready made ones are very fine. the one which i use is a little coarse. so obviously i add more water to the batter than what i would have added otherwise.

{ 29 Responses }

  1. Dhanya says

    Hi Dasanna, I tried your pakoras but baked them. As you had suggested I added a pinch of baking soda. They were well cooked but off course not as delicious as the fried ones. I would still vote for the fried version

  2. says

    Found your wonderful recipe and I love pakoras and also spinach so it was a delight to find it. Thank you for sharing these invaluable treasures of you culture. Although I am not from the same culture I love your food as it has such a variety of flavors and most of all: FLAVOR.

  3. Rashmi says

    If you are baking these, would the batter be thick enough to stand alone as individual pakoras? I love the idea of baking them, just unsure of how to go about it without it resulting in a gloopy mess… Any advice appreciated. Thanks!

    • says

      hi rashmi, i have never baked pakoras or fritters. but since i bake breads and cakes often here are a few suggestions.

      make the batter of little thick.
      stir 1 or 2 teaspoons of oil to the batter and this will keep the pakoras soft when baking.
      addition of a pinch of baking soda would surely help as this would give a porous texture to the pakoras.
      line the baking tray or pan with aluminium foil or parchment or butter paper, so that its easy to remove the pakoras after they are baked.
      cleaning of the pans is also easy.

  4. says

    Mmmmmm! I love pakoras. Pairing these with your mint-coriander chutney would be the perfect appetizer. Looking forward to making these. Thanks for another great recipe Dassana! :)

  5. says

    love these pakoras.. theres something about pakoras bringing up monsoon memories with ma.:) i love the addition of sesame seeds. I have never added those to pakoras.

    • says

      even i have some very good memories of pakoras in the monsoons which mom would make :-)

      sesame seeds are a wonderful addition to the pakoras. i add them in all the pakoras i make at home. it taste very good in potato pakoras along with some ajwain/carom seeds and hing/asafoetida added to the batter.

  6. says

    Reminds of rainy I wish I get respite from this steamy hot whether..but then there is no reason or waiting time to enjoy a pakora with hot cuppa!

  7. Runita Bose says


    Lovely recipe but this time I am missing your step by step snaps, anyway thanks for these lovely spinach pakoras.

    • says

      thanks runita. i usually don’t do step by step for recipes which are easy to make. this too is easy to make. just mix everything and deep fry the pakoras :-)

  8. shweta says

    Hi Dasanna,

    Yesterday I made Moong Dal Palak, and little palak was left. so to day in the morning I was thinking what to do of that palak, As I am in the habit of surfing your site almost daily came to know about your new recipe ‘PALAK PAKORA’. Thank you so much definitely I am going to try this in the evening as it looks as delicious as all of your dishes…….:)