Palak Pakora Recipe | Spinach Pakora

We all crave for hot snacks with a cup of chai (tea) or coffee during the monsoon. I love staying at home and indulging myself with fried foods, soups and masala chai. The rains remind me of Sanjay Gandhi National Park, Borivali, Mumbai where we stayed for a few years during my father’s service. It is one of the best places to stay in Mumbai and especially during the rains.

palak pakora

I remember vividly our family trips to the Kanheri caves with snacks and tea, the monkeys and waterfalls at the Kanheri caves, morning walks in the lush green forest observing a variety of flora and fauna, enjoying a variety of local fruits on sale by the forest residents and so much more. I absolutely loved this place! If you ever happen to visit Mumbai, especially during the monsoon, do visit the Sanjay Gandhi National Park for an unforgettable experience!

Coming back to cooking, if you are looking for some more monsoon recipes do check out Kanda Bhaji (Pyaaz ke Pakore), Masala corn, Kande Pohe, Besan Cheela, Tomato Saar (Maharashtrian Tomato Soup), Moong Dal Khichdi and Gujarati Kadhi.

I have taken this Palak Pakora recipe from my mom. I had never tried making them before! I wish I had, because they taste awesome!

Palak Pakora recipe | Spinach Pakora (Indian Fritters) recipe
Recipe Type: Snacks
Cuisine: Indian
Author: Shradha
Prep time:
Cook time:
Total time:
Serves: 10-12 nos.
Ingredients
  • 3/4 cup Besan/ Gram flour
  • 12-15 Palak/ Spinach leaves
  • 1/2 cup water or as required
  • 1/4 tsp Ajwain/ Carom seeds
  • 1/3 tsp Lal Mirch/ Red Chilli powder
  • 1/2 tsp Namak/ Salt or as required
  • 1/8 tsp Haldi/ Turmeric powder
  • A generous pinch of Hing/ Asafoetida
  • A generous pinch of Baking Soda
  • Tel/ Oil for frying the pakoras
Instructions
Notes
(1 cup= 200 ml)

Step by Step instructions to prepare Palak Pakora:

  1. Wash and dry medium sized Palak (spinach) leaves with a kitchen towel.
  2. Take gram flour in a mixing bowl.
  3. Add carom seeds, red chilli powder, salt, turmeric powder and asafoetida.
  4. Mix well.
  5. Add water in parts and mix enduring that there are no lumps formed in the mixture. Note: The consistency of the pakora batter should not be too thick or too watery. Check the video to know the consistency of the batter required.
  6.  Heat oil in a frying pan for deep frying the pakoras. Check if the oil is hot enough by putting a drop of the pakora batter into the oil. If it puffs up and starts floating immediately, it means the oil is hot enough.
  7. Tip: Add 2 tsp of the hot oil into the pakora batter and mix immediately. This will make the pakoras crispy.
  8. Add baking soda and mix well.
  9. For frying the pakoras, dip each spinach leaf into the pakora batter holding the stem so as to coat the leaf with the batter on both the sides. Immediately put it into the hot oil. Fry till slightly golden brown on both the sides. You may fry 2-4 pakoras at a time depending on the quantity of oil taken and the size of the kadhai/ frying pan. Repeat for frying the rest of the pakoras. Note: You need to be quick while doing this or else the pakoras might become dark due to over frying. 

Serve the palak pakoras hot with tomato ketchup or tamarind-dates chutney and a cup of hot tea/ coffee.

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