palak pakoda recipe, palak pakora recipe
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5 from 1 vote

palak pakoda recipe

palak ka pakora recipe – crisp and tasty deep fried spinach fritters recipe.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: snacks
Cuisine: indian
Servings: 4
Author: Dassana Amit

Ingredients

  • 1 cup besan (gram flour)
  • 2 cups spinach or palak - finely chopped
  • cup chopped onion or 1 medium sized onion, chopped
  • 1 teaspoon chopped ginger (adrak)
  • 1 green chili (hari mirch), chopped
  • 1 teaspoon fennel seed powder (saunf powder)
  • ¼ to ½ teaspoon red chili powder (lal mirch powder)
  • 1 teaspoon coriander powder (dhania powder)
  • 1 teaspoon cumin powder (jeera powder)
  • 1 pinch asafoetida (hing)
  • 1 tablespoon sesame seeds (safed til), optional
  • ½ to 1 cup water - see notes below
  • salt to taste
  • oil for deep frying

Instructions

making palak pakoda batter

  • rinse the palak or spinach leaves very well and finely chop them.
  • in a bowl add the chopped palak leaves.
  • then add chopped onion, chopped ginger and chopped 1 green chili.
  • then add spice powders - fennel seed powder (saunf powder), red chili powder, coriander powder, cumin powder, asafoetida (hing) and sesame seeds.
  • next add 1 cup besan and salt as per taste. you could also add a pinch of baking soda at this step.
  • mix all the ingredients very well and keep aside for 5 minutes.
  • 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.
  • mix very well. add water as required to make a medium consistency palak pakora batter.

frying palak pakoda

  • heat oil in a kadai or pan. when the oil is medium hot, drop spoonfuls of the pakora batter in the oil.
  • fry the palak pakora till they become pale golden. then turn over and fry the other side.
  • turn over a couple of times and fry all the pakoras till they are crisp and golden.
  • remove the palak pakoras with a slotted spoon. drain the palak pakoras on kitchen paper towels to remove extra oil.
  • serve palak pakoda hot with chutney, tomato sauce and bread slices.

Notes

tips for making palak pakoda recipe:
  • 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. 
  • i have given ½ to 1 cup water as the consistency of the batter depends upon the quality of gram flour used. i use gram 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.