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Palak Pakoda are crisp fritters made with spinach leaves in gram flour batter. A quick Indian snack recipe relished most in monsoons palak pakora are easy to make quick and easy appetiser recipe.

Palak Pakora Recipe

Crisp palak pakora or Palak pakoda perfect to serve with chai during monsoon. Pakora are Indian teatime snack.
4 from 1 vote
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Course: Appetizer, Snack, tiffin
Cuisine: Indian, indian cuisine, north indian, punjabi
Cook Time: 20 minutes
Total Time: 20 minutes
Author: Rekha Kakkar

Ingredients

  • 1 cup chopped palak or spinach
  • 1 Onion medium sized finely sliced(not large size)
  • ¾cup besan/chickpea flour
  • 70 gm grated paneer
  • cup ½chopped potatoes
  • 1 tablespoon coriander powder
  • Salt to taste
  • 1 teaspoon red chili powder
  • teaspoon ¼turmeric powder
  • teaspoon ¼ajwain carom seeds
  • Oil for deep frying
  • 1 tablespoon chaat masala

Instructions

  • Wash and chop all the vegetables.
  • Put the vegetables the bowl.
  • Add the gram flour, salt, coriander powder, red chili powder, turmeric, chaat masala powder into the bowl and mix well.
  • Mix in the water till it reaches a smooth but not runny consistency.
  • Add grated paneer and mix till everything comes together. (add some flour if required) to adjust the consistency as seen in the recipe video
  • Heat oil in a kadhai or pan.
  • Take the batter in hands or use a spoon to drop the batter into the oil once it is hot.
  • Fry the palak pakodas on low flame until they turn golden color on all sides.
  • Take them out of oil and in a tissue paper to remove the excess oil.
  • Sprinkle some chaat masala on palak pakora
  • Serve hot with chai and chutney.

Video

Notes

Use mustard oil in place of refined oil.
Cook pakodas on low to medium heat so that they get cooked properly and evenly.
You can add or remove any vegetables as per your preference.
Serve them hot and immediately after cooking.