Palak pakora recipe – How to make palak pakora/pakoda recipe – spinach fritters recipe

Palak pakora is a quick snack recipe made from spinach leaves or palak, gram flour and spices.  It goes well with a nice cup of hot tea/coffee on a rainy day or during winter.  Spinach leaves has got lot of health benefits and is available in plenty during the winter days.   Spinach is rich in antioxidants and helps in lowering blood pressure and controls diabetes. This delicious and crispy snack made with spinach leaves is also easy to prepare and can be had as a starter too.

Other pakora recipes  :

Methi pakoras

Brinjal/baingan pakoras

Rice pakoras

Cabbage pakoras

Paneer pakoras


Prep Time : 10 mins

Cook Time :  15 mins

Servings :  2 to 3 persons

North Indian cuisine


Palak/spinach leaves – 3 cups (chopped finely)

Besan/gram flour – 3/4 cup

Onion – 1 (medium sized chopped finely)

Ginger – 1 teaspoon (chopped finely or grated)

Green chillies – 2 (finely chopped)

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Ajwain or carom seeds – 1/2 teaspoon

Salt to taste

Oil for deep-frying


Wash the palak leaves thoroughly.  Drain them completely and roughly chop them.  Add chopped onions, green chillies and ginger.

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Then add turmeric powder, red chilli powder, coriander powder, ajwain and salt.  Mix well.  Lastly add gram flour and mix again.

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Mix all the ingredients well and keep it aside for 5 minutes.  No need to add water as onions and palak release some moisture.  Heat oil in a deep bottomed pan/kadai on medium flame.  When the oil becomes medium hot, drop the mixture little by little with the help of a spoon or by hand.

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Deep fry the pakoras on medium heat till they become crisp and golden brown in colour.  Drain them in an absorbent/kitchen tissue paper to remove excess oil.


Serve palak pakoras hot with coriander chutney or tomato ketchup.



You can add chopped coriander leaves for a nice flavor to the pakoras.

If the mixture is too thick, then you can add few tablespoons of  water to bring it to a normal consistency.

You can sprinkle some chaat masala on top of pakoras before serving.

Always fry on medium flame as it makes the pakoras crispy.


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