Palak Pakoda Recipe | Spinach Pakoda | How to make Palak Pakora


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Recipe for Palak pakoda has always been one of my favourite Indian snacks recipe. I have grown up eating this spicy delight. I still remember, how I and my elder brother used to ask my mom to prepare different varieties of recipe for pakoda during monsoon. Nothing can beat the charm of garma garam pakoras with a hot cup of tea on a rainy afternoon. Of course, the addition of little gossips can convert these moments into beautiful memories.


Indian Snack Recipe

Recipe for pakoda plays a major role in Indian Snack recipe. Huge ranges of Indian snacks recipes are fried items and pakora is one of the reliable items among them. It can be prepared in many ways, using different vegetables like potatoes, capsicum, brinjal, spinach, cabbage and many more. Though it is a very simple dish, but its simplicity makes it more popular among people. Palak Pakora or Spinach pakora is always an exclusive collection of pakora recipe Indian of the healthy green leaf and its unique taste.

Palak pakoda recipe is very simple and easy to make. It only requires few handfuls of ingredients to get prepared. Whenever I ask my vegan friends for get together, they always make sure to fix this crispy delight as starter in the menu.
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What is Palak Pakoda?

Palak Pakoda or Palak pakora is a crispy and spicy vegetarian snack recipe Indian. It is usually prepared in two different ways.

One by mixing the chopped spinach leaves with gram flour, rice flour, onions, ginger, garlic and some spices and deep fried in small portions.

Another way is dipping the whole spinach leaf in a spicy gram flour, rice flour batter and deep fried till crispy golden in colour.

Today, I am going to share the first pattern of palak pakoda recipe with you. I will also share the second type with you shortly.

Indian recipe with spinach plays a vital role in Indian vegetarian culinary. Not only that spinach recipes have unforgettable contribution in vegan food world but also that Palak or Spinach is one of the most beloved green leafy vegetable in this universe. According to me, it is one of the most versatile green leaves that I have ever seen in my life. It is used to prepare different variety of dishes like soup, fritters, curries, stir fry, salad, dim sum and many more. It can also be used raw for salad and sandwiches. It is also be consumed steamed, baked, roasted, pan fried etc. Thousands of incredible dishes are prepared with this gorgeous green.

Palak pakoda recipe with step by step photos and instructions have been provided in the ‘Instructions’ section. If you follow the steps carefully, you will get the perfect crispy Palak pakora. But before directly jumping into the recipe, let me share few interesting facts about the key ingredient - Spinach.


Benefits of Spinach

  • Spinach are low in carb and full of fibre. They are extremely good for our digestive system and helps to get rid of constipation.
  • They are great source of vitamins and minerals. The vitamin C present in spinach makes our skin healthy and glowing.
  • The folic acid present in spinach are extremely beneficial for pregnant women.
  • Any leafy greens like Spinach are very beneficial for our eyesight too. The high level of chlorophyll present in Spinach is great for our vision.
  • Its nutrients help to control our blood sugar level, blood pressure level and cholesterol level.


How to make perfectly Crispy Palak Pakoda?

Many people face problem to prepare crispy Palak pakoda because they turn soggy. If you take care of few things, then you will get perfectly crispy Palak pakoda.
  • Make the spinach leaves moisture free after washing them. It helps to make crispier pakora.
  • Use small portion of rice flour with gram flour. It helps to make your pakoda crispy.
  • Don’t add water into the batter initially. Add salt and let the Palak release its moisture. After that if required then only add water.
  • Always deep fry the palak pakodas. Shallow frying makes the pakoda soft and soggy.
  • Fry the pakodas in medium or medium high flame. Don’t fry them in low flame or else the batter will absorb more oil and pakodas will become soggy.


How to make Palak Pakoda?

For the Palak Pakoda recipe, I have finely chopped the spinach leaves. It gives best texture to the spinach pakoda. To enhance the taste, texture and flavour of the Palak pakora, I have added onions, ginger-garlic paste into the mixture.

To flavour up the Palak pakora recipe, I have used cumin powder and coriander powder. These spices go amazing with the preparation and enhances the flavour of Palak Pakoda recipe.

I have added red chilli powder into the pakoda batter. It gives a mild hot taste in every crispy bite of the palak pakoda recipe.

I have amalgamed all the veggies with gram flour, rice flour and then deep fried them in small portions. I usually serve recipe for Palak pakoda with tomato ketchup.

Many Indian snacks recipe have already been shared in my previous posts. You can check few of them like


..And Many more…
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Ingredients:
  • ½ cup Spinach, chopped and tightly packed
  • 1 medium Onion, thin sliced
  • 1 teaspoon Ginger-Garlic paste
  • ½ teaspoon Turmeric powder
  • ½ teaspoon red Chilli powder
  • ½ teaspoon Coriander powder
  • ½ teaspoon Cumin powder
  • ¾ teaspoon Salt
  • ¼ cup Gram flour
  • 2 tablespoons Rice flour
  • Oil for deep frying
  • ¼ teaspoon Chaat masala to sprinkle on the pakodas


Instructions:
  1. Take the chopped Spinach into a large mixing bowl.
  2. Add sliced Onions, Ginger-Garlic paste into the bowl one by one.

  3. Add Salt, Turmeric powder, Chilli powder, Cumin powder, Coriander powder into the mixing bowl one by one and mix it nicely.





  4. Add measured amount of Gram flour and Rice flour into the mixing bowl.


  5. Mix all the ingredients nicely with the help of either spoon or hand.
  6. Allow the mixture to rest for 10-15 minutes to release moisture.
  7. Mix the batter nicely again. If the batter is dry, add some extra water in small portions. Start with 1 tablespoon of water. I have not added any extra water to the batter.
  8. Put a pan on flame and let it become completely dry.
  9. Add Oil for deep frying the palak pakodas.
  10. Put the flame in high and let the oil become hot.
  11. Once the oil is hot, put the flame in medium and drop small portions of the pakoda batter into the pan slowly with help of your hand or with a spoon. Keep space in between two pakodas. Don’t over crowd the pan.
  12. Fry them evenly from both the sides till crispy and golden brown in colour. Flip the pakodas in between during the time of frying for couple of times.
  13. Drain the excess oil and transfer the Palak pakoda on to a plate lined with kitchen tissue. The kitchen tissue will absorb the excess oil from the pakodas.
  14. Sprinkle some Chat masala over the pakodas.


Serving Instruction
Transfer the Palak Pakoda on a serving plate. Serve the hot pakoda immediately with a cup of tea and some tomato ketchup and mustard sauce to enjoy your evening snacks.

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