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Home » Appetizers/Snack » Deep Fried Snacks » Palak Pakoda|How to Make Spinach Fritters

Palak Pakoda|How to Make Spinach Fritters

Apr 19, 2018 · Modified: Jul 22, 2021 by Priya_Srinivasan ·

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Palak pakoda, crispy and crunchy fritters made with besan/gram flour and fresh palak leaves. A delicious snack, serve it with a warm cup of chai.

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Palak pakoda

Table of contents

  • What is a Pakoda/Pakora/Pakode
  • The Food
  • How i made Palak Pakoda
  • Do you like the recipe? PIN IT

What is a Pakoda/Pakora/Pakode

Pakoda/Pakora, a deep-fried snack made primarily with besan or gram flour with spices added to it. The flour and spices, mixed to a pancake consistency batter, vegetables or greens are added and deep fried in oil.

The all time popular, Onion Pakoda, thinly sliced onions mixed with gram flour, rice flour and spices deep fried to perfection. To eat them hot straight from the pan is heaven. My father-in-law and my hubby make a delicious mixed vegetable pakoda, a ritual in my in-laws family during weekends. This leftover rice pakora is a wonderful way to use up some extra rice.

The Food

Fried food is a rare at home, i hardly make appalam or vada, if kids feel like having appalam, i make it in the microwave. But, for the past few days, they are enjoying samosas and pakodas. Yesterday's Onion samosa, sold like hot cakes and today's Palak Pakode too is a hit, serve it straight from the pan, they will be asking for more. 

Spinach fritters

How i made Palak Pakoda

While i was looking for the recipe, i came across 2 different methods. Frying ing each palak leaf, dipped in batter and other is chopping the leaves and adding it to the besan batter and deep frying it.

I followed the Roadside stalls method. They chop the leaves roughly and add it to the besan flour batter. Some use green chili, i have used chili powder. Use of ajwain and cumin is optional, but i prefer them in my deep fried food, as they aid digestion and avoid heart burn. A perfect snack to enjoy on a weekend evening, do try and let me know how you liked them.

Palak Pakoda | How to Make Spinach Fritters

Palak pakoda, crispy and crunchy fritters made with besan/gram flour and fresh palak leaves.
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Course: Appetizer, Snack
Cuisine: Asian, Indian, International
Keyword: Deep fried spinach, Evening pakoda, Evening snack, How to make crispy pakoda, How to make pakoda, Keerai pakoda, Spinach fritters
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories:

Equipment

  • Bowl to mix the batter
  • Deep pan to fry the fritters

Ingredients

  • 1 bunch palak leaves/spinach leaves
  • 1 cup besan/gram flour
  • 3-4 tablespoon rice flour
  • ½ - ¾ teaspoon red chilli powder
  • ½ teaspoon coriander powder
  • ½ teaspoon salt or to taste
  • 2 pinches ajwain/carom seeds
  • 2 pinches jeera/cumin seeds
  • a sprig of curry leaf
  • ½ - ¾ cup water for making the batter
  • oil for deep frying

Instructions

  • Wash the spinach leaves well in running water. Chop off the stems, take only leaves. Chop leaves roughly. Do not chop thin or fine, just a rough chop, a bunch into 3 or 4 cuts. Let this sit in a drainer.
  • Let us make the dough. Take besan, rice flour in a large bowl, to this add red chili powder, coriander powder, cury leaves, ajwain and cumin and salt. Whisk well to combine.
  • Now slowly add water to this and make dough, it will shouldn't be runny or too tight like roti dough. It will be little loose. Use only the ¾ cup of water not more than that, else it will make the batter runny.
  • To this now add the spinach and mix well.
  • Heat oil for frying, once it is hot, take small portion of batter and drop into hot oil. Take a small portion and drop into the hot oil. You can fry 6-7 at a time.
  • Do not crowd the pan, cook them nice and brown on all sides. Remove using a slotted spoon onto a paper towel. Serve it hot, along with some hot chai.

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

Tried this recipe?Mention @Icampinmykitchen or #icampinmykitchen
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I made these crunchy palak fritters, for our evening chai, hot chai paired so well with the pakoda.

Palak ke pakode

These crunchy spinach fritters don't need any side as such. If needed, it can be paired with some green chutney or minty yogurt sauce.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
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Do you like the recipe? PIN IT

Palak pakoda pin

More Deep Fried Snacks

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    Baby Corn Pakoda | Deep-Fried & Air-fryer Recipe
  • Urad Dal Murukku|Ulundhu Murukku - Diwali Snack
  • Paruppu Vadai, How to make Crispy Paruppu vadai.
  • Leftover Rice pakoda

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  1. Sandhiya

    April 19, 2018 at 8:53 pm

    Crispy and delicious pakoda!!! Often i make pakoda with onions, but still i have to try my hands on this spinach pakoda. Perfect for tea time !!!

    Reply
  2. Priya Suresh

    April 19, 2018 at 9:11 pm

    THose fritters looks simply fabulous, very crispy and dangerously addictive. Even at home, am trying to keep ourselves aways from fried foods. This pakodas are calling me.

    Reply
  3. Harini R

    April 20, 2018 at 1:11 am

    We also make palak pakodi with chopped palak, Priya. Else it would be called Bajji - my thoughts. I agree it is a perfect accompaniment for tea.

    Reply
  4. Sharmila kingsly

    April 20, 2018 at 1:55 am

    This is one great way of adding spinach in our food!! Im addicted to pakodas and you tempted e now!!

    Reply
  5. vaishali sabnani

    April 20, 2018 at 7:55 am

    Wow ! The paalak pakodas look so crunchy , and so well made . Tell the kids this is blog cooking , soon they would get healthy food !

    Reply
  6. Srividhya

    April 20, 2018 at 6:18 pm

    Super crispy pakoda... no wonder kids were demanding for it. Yum

    Reply
  7. Gayathri Kumar

    April 21, 2018 at 5:27 am

    These pakoras look absolutely yum. It is ok to do deep frying once in a while and we are so enjoying it virtually.

    Reply
  8. Kalyani

    April 23, 2018 at 2:02 pm

    Oh yeah ! We r deep frying more than ever for this Mega Bm .. these pakoras r so addictive, arent they ?

    Reply
  9. Mayuri Patel

    May 04, 2018 at 8:37 pm

    Its raining outside and your pakoda is making me yearn for some of this delicious snack and hot tea. However, if I go to the kitchen to make this then my commenting will be left undone 🙁

    Reply
  10. Srivalli

    May 07, 2018 at 10:29 am

    Bring them on Priya, you must deep fry more yaar, nothing like a deep fried love I tell you..hehehe..I love these pakodas and yes I make it like our pakodas as well..very nicely done!

    Reply
  11. Unknown

    May 10, 2018 at 6:54 pm

    Ha ha I am sure you earned all hearts for those perfectly made samosas 🙂 Palak pakodas look so inviting priya am sure they would have sold well too.. They are so addictive I want some now..I love how you placed them on a newspaper just the way we get in street , perfect captures !!

    Reply
  12. cookingwithsapana

    May 28, 2018 at 3:46 pm

    We love crispy deep fried palak pakodas and you have made them so perfectly. Just need s cup of chai and some chutney to finish those scrumptious pakodas.

    Reply
  13. Suma Gandlur

    June 02, 2018 at 12:27 am

    We too love these crisp fried palak pakoda. Perfectly made to go with tea.

    Reply
  14. Sandhya Ramakrishnan

    June 06, 2018 at 11:42 pm

    Palak pakora is something that my little one picks everytime we are at an Indian restaurant. I have not made them myself, but want to make it soon for my son. Looks so delicious. All I need is some thayir saadham on the side. I love pakora with thayir saadham 🙂

    Reply
  15. Padmajha

    June 19, 2018 at 5:24 pm

    The pakodas look so good Priya. I too prefer this version than the one where the leaves are dipped in batter and fired.

    Reply
  16. Preeti

    June 20, 2018 at 11:40 am

    Love this crunchy palak pakora with green chutney.. perfect snack for monsoon season.

    Reply

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