Palak Pakora, Palak Pakoda
by Tarla Dalal
palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | with 20 amazing images.
palak pakoda is an interesting pakoda that combines the vibrant colour of spinach and the exciting crunch of onions with a dash of spice powders for flavour. Learn how to make palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda |
palak pakora are crisp and tasty deep-fried spinach fritters made with spinach leaves, gram flour (besan), onion and spices. A must-try recipe, the palak pakora will add more fun to a cup of hot masala chai during the monsoon and winter evenings.
You can also try other interesting recipes like the moong dal pakoda and methi pakoda.
Tips to make palak pakoda: 1. You may need more or less water to make the mixture because some spinach leaves or onions may have a high water content, so water has to be added keeping these factors in mind. 2. Fry the pakodas on medium flame so that it gets cooked from inside. 3. Adding rice flour makes the pakodas crispy and crunchy.
Enjoy palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | with detailed step by step photos and video.
Palak Pakora, Palak Pakoda recipe - How to make Palak Pakora, Palak Pakoda
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
For Making Palak Pakora
1 1/2 cups finely chopped spinach (palak) , washed and drained
1/4 cup finely chopped onions
1 1/2 tsp finely chopped green chillies
1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
2 tbsp rice flour (chawal ka atta)
3/4 cup besan (bengal gram flour)
a pinch of baking soda
salt to taste
oil for deep-frying
For Serving With Palak Pakora
tomato ketchup
green chutney
- Method
- Combine all the ingredients in a deep bowl along with approx. 1 tbsp of water and mix well.
- Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with tomato ketchup and green chutney.
Palak Pakoda video by Tarla Dalal
like palak pakoda recipe
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Like palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | spinach croquettes | then do try other pakoda recipes also:
- rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters |
- aloo pakora recipe | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | aloo pakore |
what is palak pakoda made of?
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palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | is made of cheap and easily available ingredients in India: 1 1/2 cups finely chopped spinach (palak), washed and drained, 1/4 cup finely chopped onions, 1 1/2 tsp finely chopped green chillies, 1/2 tsp chilli powder, 1/4 tsp asafoetida (hing), 1/4 tsp turmeric powder (haldi), 2 tbsp rice flour (chawal ka atta), 3/4 cup besan (bengal gram flour), a pinch of baking soda, salt to taste and oil for deep-frying. See the below image of list of ingredients for palak pakoda.
how to make mixture for palak pakoda
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To make Palak pakoda, in a deep bowl, 1 1/2 cups finely chopped spinach (palak) , washed and drained.
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Add 1/4 cup finely chopped onions.
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Add 1 1/2 tsp finely chopped green chillies.
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Add 1/2 tsp chilli powder.
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Add 1/4 tsp asafoetida (hing).
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Add 1/4 tsp turmeric powder (haldi).
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Add 2 tbsp rice flour (chawal ka atta).
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Add 3/4 cup besan (bengal gram flour).
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Add salt to taste.
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Add approx. 1 tbsp of water.
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Mix well to make the pakoda mixture. You may also need 2 tbsp water to make the soft mixture.
how to make palak pakoda
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To make palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | spinach croquettes | heat the oil in a deep non-stick pan.
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Drop spoonful of the mixture using your fingers.
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Deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides.
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Drain on an absorbent paper.
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Serve palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | immediately with tomato ketchup and green chutney.
pro tips to make palak pakoda
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You may need more or less water to make the mixture because some spinach leaves or onions may have a high water content, so water has to be added keeping these factors in mind.
-
Fry the pakodas on medium flame so that it gets cooked from inside.
-
Adding rice flour makes the pakodas crispy and crunchy.
| Energy | 339 cal |
| Protein | 9.7 g |
| Carbohydrates | 31.5 g |
| Fiber | 7.3 g |
| Fat | 19.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 2100.2 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 11.2 mg |
| Folic Acid | 103.2 mcg |
| Calcium | 62.4 mg |
| Iron | 3.2 mg |
| Magnesium | 78.9 mg |
| Phosphorus | 154.2 mg |
| Sodium | 50.5 mg |
| Potassium | 383.8 mg |
| Zinc | 0.9 mg |
I have tried your receipe and can only say admired by several people.It is perfect and have all the specices as suggested by you. Thank you and best wishes
Hi! Thanks for the recipe! I have kidney issues so I am not allowed Besan and any Saag iSo instead of Besan, what can I use? Cornflower or Riceflour? Also, instead of spinach/Saag can one use Methi or chopped lettuce?
Very tasty for a dull & rainy season
Can I use something else in place of rice flour?
the pakora turned out to be great. enjoyed it with chai .
How much in grams is 1 serving of the pakoras?
Super 👌
Tasted awesome! Nice crispy and tasty! Thanks for sharing this easy to make recipe.
A perfect recipe.Made it for the umpteenth time today and as always it was just so yummy.Same for methi pakodas.
These palak pakoras are very unusual and just perfect to eat with a hot cup of tea...