palak pakora recipe with step by step photos – crisp, 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 garma garam pakoras with some hot 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 pakora recipe below:
- 1 cup besan/gram flour
- 1.5 to 2 cups spinach or palak, finely chopped
- 1 medium size onion or ⅓ cup chopped onion
- 1 tsp chopped ginger/adrak, chopped
- 1 green chili/hari mirch, chopped
- 1 tsp fennel seed powder/saunf powder
- ¼ to ½ tsp red chili powder/lal mirch powder
- 1 tsp coriander powder/dhania powder
- 1 tsp cumin powder/jeera powder
- a pinch of asafoetida/hing
- 1 to 1.5 tbsp sesame seeds/safed til
- ½ cup to 1 cup water - see notes below
- salt to taste
- oil for deep frying
- rinse the spinach leaves very well and finely chop them.
- mix the rest of the ingredients except oil and water. keep aside for 5 minutes.
- then add water in parts and make a medium consistency batter.
- take spoonfuls and fry the pakora in hot oil till they are golden brown in color.
- serve palak pakora hot with chutney, tomato sauce and bread slices.
- for folks who do not eat onions, just skip onions in the pakora. it will still taste delicious.
- remember the spinach and onions will release water once they are mixed with salt and the spice powders. so be careful while adding water. mix the ingredients well and keep aside for 5 minutes. then add ½ cup of water first. if the batter is still thick than add some more water.
- 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.
step by step palak pakora recipe:
1. rinse the spinach leaves very well and finely chop them. keep aside. you will need 1.5 to 2 cups of finely chopped spinach leaves.
2. add 1⅓ cup chopped onion, 1 tsp chopped ginger and 1 green chili (chopped).
3. then add 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 and 1 to 1.5 tbsp sesame seeds.
4. next add 1 cup besan and salt as per taste. you could also add a pinch of baking soda at this step.
5. mix all the ingredients very well and keep aside for 5 minutes.
6. add water in parts. remember the spinach and onions will release water once they are mixed with salt and the spice powders. so be careful while adding water. mix the ingredients well and keep aside for 5 minutes. then add ½ cup of water first. if the batter is still thick than add some more water.
7. mix very well. add water as required to make a medium consistency batter.
8. heat oil in a kadai or pan. when the oil is medium hot, drop spoonfuls of the pakora batter in the oil.
9. fry the palak pakora till they become pale golden. then turn over and fry the other side.
10. turn over a couple of times and fry all the pakoras till they are crisp and golden.
11. remove the palak pakoras with a slotted spoon.
12. drain the pakoras on kitchen paper towels to remove extra oil.
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