Name: Palak Pakoda Recipe | Spinach Fritters Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 Cups Palak (Spinach) (1 Cup - 250ml); 10 Mint Leaves; ¼ Cup Coriander Leaves; 1 Onion (Thinly Sliced); 1½ Cup Gram Flour (Besan / Chickpea Flour); ½ Cup Rice Flour; ½ tsp Red Chili Powder; ½ tsp Cumin Powder; 2 Green Chili (Finely Chopped); 2 tsp Ghee; 1 tsp Salt (Adjust As Needed); 1½ Cup Oil (For Deep Frying)

Palak Pakoda Recipe | Spinach Fritters Recipe

5 from 2 votes

Pakoda, a popular, crispy and tasty evening time snack. We can make Pakoda with onions, cashews, peanuts and with most of the vegetables. Here, in this recipe, spinach is used to make crispy pakodas. Palak Pakoda is a perfect snack with healthy greens.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

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Palak Pakoda (Spinach Fritters), Easy Indian Snack, a perfect tea time snack. Pakoda, made of healthy greens like Spinach, mint & coriander leaves along with besan, rice flour and spices. A crunchy and tasty evening snack. Palak Pakoda is one way of making our kids to eat the greens. Sometimes we carve to eat something crunchy but we look of easier and quicker snack.

Tips to get perfect Palak Pakoda:

Make sure not add more water while preparing pakoda batter. Adding onions releases water so of we add more water at the beginning then after adding onions, the batter will become more watery

Drain excess water from palak, mint and coriander leaves before adding to the batter to ensure that the pakoras get crisp to perfection

Maintain medium flame throughout the frying process to get crispy and golden pakoda

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Recipe Card for Palak Pakoda | Spinach Fritters:

Instructions with Step by Step Pictures :

Roughly Chop Spinach, mint leaves and coriander leaves and set it aside. In a mixing bowl, add gram flour, rice flour, green chili, red chili powder, cumin powder, ghee and salt and combine well. Add water little by little and make it to a thick batter. As we are adding onions, the pakoda batter eventually gets little thinner so do not add more water

Now, add palak, mint and coriander leaves along with onion and coat the greens and onions with the batter.

If the batter is very thick, sprinkle little water and make sure it coats nicely with the greens and onions

Heat oil in a pan for deep frying the pakoda. Gently drop roughly shaped balls out of the pakoda mixture into the oil. Deep fry the pakodas till they are golden brown and also all the bubble ceases and the pakoda becomes crispy. Take out and place it in a paper towel to drain excess oil