Palak pakora

Palak pakora or pakoda / Spinach fritters is a deep fried Indian snack, which is enjoyed well during evenings with a cup of tea. It becomes more enjoyable during rainy season. This time, I have prepared Palak pakora or pakoda / Palak Bhajia in North Indian style. These Spinach fritters / Palak pakora or pakoda are crispy from outside and soft from inside. It is best served hot with hari chutney (green chutney).

Preparation time: 10 mins

Cooking time: 25 mins

Cuisine: North Indian

Spiciness: Medium

Serves: 3 to 4


  • Besan (gram flour) – 1 cup
  • Palak (spinach) – 1 cup full or 40 gms
  • Onion – 1 (medium) or 85 gms
  • Green chilli – 1 (thin and small) or 1 tsp (chopped)
  • Ginger – 1 tsp
  • Chilli powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Baking soda – 1/4 tsp
  • Salt - as per taste
  • Coriander leaves (chopped) – 1/3 cup
  • Fennel seeds – 1/2 tsp
  • Cumin seeds – 1/4 tsp
  • Ajwain (carom seeds) – 1/4 tsp
  • Coriander seeds – 1/2 tsp
  • Water – 1/2 cup


  • I have used baby spinach for making the pakoras. Wash, drain and allow it to dry or use a kitchen towel to absorb the water. Chop the spinach leaves and keep it ready.
  • Chop onion, ginger, green chillies and coriander leaves. Keep them aside.
  • Crush the coriander seeds, cumin seeds, ajwain and fennel seeds lightly to a coarse texture by crushing them in a pestle and mortar. Do not grind too much to make a powder. You should be able to see the ingredients.
  • Take a wide bowl. First add all the dry ingredients: besan, soda, salt, chilli powder, turmeric powder and the crushed spices. Mix well.
  • Now add all the other ingredients: onion, green chillies, coriander leaves and spinach. Mix well.
  • Mix to get to a thick batter (not watery) by adding water - a very little at a time. Leave for 15 to 20 mins to let the soda do its magic to make the fritters swell more (optional).
  • Heat oil in a kadai. When hot, reduce the flame to medium, add small portion of the batter/mixture to the oil with the help of a spoon or with the help of your fingers.
  • Turn them occasionally to get a golden brown colour on your palak pakora.
  • Do not over crowd your kadai with pakoras.
  • Deep fry them in small batches with sufficient space to turn the pakoras.
  • Serve palak pakora immediately when hot or warm with hari chutney (green chutney) or ketchup for kids.


  • Do not cook the pakoras on high flame as it will be raw from inside or on low flame as it will absorb excessive oil.
  • While making batter, add less water first as spinach and onion leave water. Then later on you can add water as per the requirement.
  • Add chillies as per your taste.

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