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Palak Pakoda | How to Make Spinach Fritters

Palak pakoda, crispy and crunchy fritters made with besan/gram flour and fresh palak leaves.
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


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


  • 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


  • 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.