vrat ke palak pakora recipe | palak pakoda recipe for fasting

Palak pakoras or spinach fritters That can be made during Navratri fasting.  in our home, we use spinach during Navratri fasting or on any fasting occasion. But  in some communities spinach is not used during fasting days.

The Navratri fasting rules varies for some ingredients like spinach, mint, amchur (dry mango powder), coriander and so on. you can go through this details post on Navratri vrat rules.

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vrat palak pakora

I had made these crisp palak pakoras on one of the fasting days more than a month ago. Since these palak pakoras were made for fasting, we cannot use corn flour or gram flour for making the pakoras. In this recipe, I have used Kuttu ka atta or buckwheat flour in this recipe. If you don’t have buckwheat flour, then replace with singhare ka atta (water chestnut flour) or rajgira ka atta (amaranth flour).

If you are planning to make Pakoras on non-fasting days then you can check this Palak pakora recipe.

kuttu palak ke pakore recipe

In case, you want to make something from palak or spinach for fasting then you can try this Vrat ki aloo palak sabzi. other fried snacks which can be made for the fasting period are:

Serve the palak pakoras with Phalahari chutney or Coconut chutney for vrat. you can also serve with homemade tomato sauce made without preservatives.

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

vrat ka palak pakora

5 from 1 vote
Vrat ke palak pakore recipe - spinach fritters made during fasting with buckwheat flour and spinach.
palak pakora recipe for navratri fasting or vrat
Author:Dassana Amit
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
Cuisine:north indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)


  • 1 cup kuttu ka atta or buckwheat flour
  • 1 cup chopped palak or spinach leaves - tightly packed
  • 1 green chili (hari mirch) or ¼ teaspoon red chili powder (lal mirch powder)
  • 2 tablespoon peanuts (moongphali)
  • rock salt or sendha namak as required
  • water as required


  • Roast the peanuts in a small pan till they become crisp.
  • When they cool, coarsely crush them in a mortar-pestle.
  • Rinse the spinach leaves and finely them.
  • In a bowl, mix everything including the coarsely powdered peanuts.
  • Add very little water and make a thick batter.
  • Heat oil for shallow or deep frying in kadai or pan.
  • Drop spoonfuls of the batter in the hot oil and fry till crisp and golden on both sides.
  • Serve the vrat palak pakora with coriander chutney, coconut chutney or homemade tomato sauce.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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3 comments/reviews

  1. wonderful recipe and click Dassana. never tried making palak pakoda except for kadhi recipes. love them

    • thanks sayantani

  2. hey i like this recipe alot & i tried it at home,tastes yummy.