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

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spinach fritters recipe

spinach fritters or palak pakora recipe - crisp fritters made with whole spinach leaf and spiced gram flour batter.

4.67 from 3 votes
total time:
35minutes

spinach fritters recipe with step by step photos – crisp and golden, gram flour batter coated spinach fritters or palak pakoras. here each spinach leaf is dipped in a spiced gram flour batter and then fried.

spinach fritters recipe, palak pakora recipe

there is another method of preparing making palak pakoras. chopped spinach leaves are added to gram flour batter and then fried. i have already shared this method in my earlier palak pakoda recipe.

in this recipe variation, the pakoras are very crisp and you get a distinct flavor & taste of spinach. if you are fond of spinach then you might like this variation of making the pakoras.

for people, who wants to make spinach pakoras for religious fasting or vrat can check this palak pakora fasting recipe where they are made with one of the fasting flour – kuttu ka atta or buckwheat flour and onions and garlic are not used.

these spinach fritters are served hot with tamarind chutney or coriander chutney or tomato ketchup. they best go with masala chai or ginger cardamom chai.

if you are looking for more pakora or fritter recipes then do check:

palak pakora or spinach fritters recipe below:

spinach fritters recipe
4.67 from 3 votes
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spinach fritters recipe

spinach fritters or palak pakora recipe - crisp fritters made with whole spinach leaf and spiced gram flour batter.
course snacks
cuisine indian
prep time 10 minutes
cook time 25 minutes
total time 35 minutes
servings 2 to 3
author dassana

ingredients (1 cup = 250 ml)

main ingredients:

  • 12 to 15 medium to large fresh spinach leaves (palak ke patte)
  • oil for frying the fritters

for the batter:

  • 1.5 cups besan (gram flour)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ¾ teaspoon ajwain (carom seeds)
  • 2 teaspoon white sesame seeds (safed til)
  • ¼ teaspoon turmeric powder (haldi powder)
  • ½ teaspoon garam masala powder
  • a generous pinch of asafoetida powder (hing)
  • 2 pinches of baking soda
  • ¾ to 1 cup water or add as required
  • salt as required

how to make spinach fritters recipe

  1. mix all the ingredients for the batter to a thick smooth consistency.
  2. rinse, drain and pat dry the spinach leaves.
  3. heat oil till medium hot in a pan or kadai.
  4. dip each spinach leaf into the batter and coat it evenly. place the batter coated leaf gently in the hot oil.
  5. depending upon the size of your pan or kadai, you can add more spinach leaves for frying.
  6. fry the spinach fritters till golden and crisp. prepare the remaining fritters or pakoras in the same way.
  7. drain spinach fritters on paper towels to remove excess oil.
  8. serve the spinach fritters hot with green chutney, tamarind chutney or homemade tomato sauce. you can also sprinkle some chaat masala on top of the spinach fritters.

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step by step palak pakora or spinach fritters recipe:

1. mix all the ingredients for the batter to a thick smooth consistency.

batter for making spinach fritters

2. rinse, drain and pat dry the spinach leaves. if the leaves are very big, you can chop them into two halves.

spinach leaves, palak

3. heat oil till medium hot. dip each leaf into the batter and coat it evenly. place the batter coated leaf gently in the hot oil.

fry the spinach fritters

4. fry the spinach fritters till golden and crisp. prepare the remaining fritters or pakoras in the same way.

fry spinach fritters

5. drain spinach fritters on paper towels to remove excess oil.

fried spinach fritters, palak pakoras

6. serve the spinach fritters hot with green chutney, tamarind chutney or homemade tomato sauce. you can also sprinkle some chaat masala on top of the spinach fritters.

spinach fritters recipe, palak pakora recipe


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19 comments/reviews

  1. Can you please make a tutorial on how to make gujarathi khakhras…
    By your dearest fan….😊

    • will try to. i have got a few recipe requests for khakra and so will try to add. thanks priya.

  2. Whenever I make palak fritters It doesn’t turn out crispy.plz suggest some tips to make crispy fritters

    • fry in hot oil. also the batter should not be very thick. a medium to thick flowing consistency is fine. also you can add 1 to 2 tablespoon of rice flour. the rice flour will also help in making the pakoras crispy.

      • Thank you so much

        • welcome heena.

  3. hi sis ur recipes r foolproof always.thank u so much for such amazing recipes but im really curios to know which camera do u use to click the final pic:)
    the pics r really beautiful always with a rustic background

    • thanks a lot fateema. i use canon 600D.

  4. Wow!! So easy and tasty… My kids never eat raw spinach..This one became a huge hit..

    • thanks sun. glad to know this.

  5. Heyy, I love your recipes(soo simple), your presentation, lovely temptin piks & your writin style(thats witty n awesome :*) ma’m!! Could you please post a recipe for white sponge/rasgulla?

    • thanks medha. i am still working on a good rasgulla recipe. whenever i make rasgulla, they either become hard or break or become dense.

  6. Yummy ……. Lovely clicks !!

    • thanks sony

  7. Looks delicious and love the pics.

  8. awesome… sharp pictures too

    • thanks aparna

  9. Hello Mam

    Hws doing….its really nice recipe…..u know wat I did once…. I stuff boiled n mashed potato mixture b/w two leaves n then coated them in besan better… n I name them Vegii Fish Pakora …. haha 🙂

    • hi mehak. i am good. will reply to your uttapam query soon. veggie fish pakora is a novel idea. your method of making them is very interesting.

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