Palak Pakora (Spinach Fritters)
Crisp, lacy fritters of chopped spinach and onion bound in spiced chickpea batter. Lighter than they look and dangerously easy to keep eating with a cup of chai.
Servings
Ingredients
Nutrition
Per serving
Steps
Mix
In a large bowl, combine the spinach, onion, chili, ginger, , chili powder, turmeric and salt with your hands. Let it sit for 5 minutes so the vegetables release their moisture.
- 200g spinach
- 1 onion
- 1 green chili
- 1 tsp ginger
- ½ tsp
- 1 tsp
- ½ tsp turmeric
- 1 tsp salt
✅ Done when: the mixture looks wet and glossy, with visible liquid at the bottom of the bowl
Bind
Add the chickpea flour and rice flour to the spinach mixture. Mix with your hands, adding water only a little at a time if the mixture feels dry, until the leaves are just coated in a thick, sticky batter.
- 120g chickpea flour
- 2 tbsp rice flour
- 2-3 tbsp, if needed water
✅ Done when: no dry flour is visible and the batter clings thickly to the vegetables
Fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Mix
In a large bowl, combine the spinach, onion, chili, ginger, , chili powder, turmeric and salt with your hands. Let it sit for 5 minutes so the vegetables release their moisture.
- 200g spinach
- 1 onion
- 1 green chili
- 1 tsp ginger
- ½ tsp
- 1 tsp
- ½ tsp turmeric
- 1 tsp salt
✅ Done when: the mixture looks wet and glossy, with visible liquid at the bottom of the bowl
Bind
Add the chickpea flour and rice flour to the spinach mixture. Mix with your hands, adding water only a little at a time if the mixture feels dry, until the leaves are just coated in a thick, sticky batter.
- 120g chickpea flour
- 2 tbsp rice flour
- 2-3 tbsp, if needed water
✅ Done when: no dry flour is visible and the batter clings thickly to the vegetables
Fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Spinach pakoras are a favourite variation of India's classic fritters, made in winter when leafy greens are abundant and during the monsoon, when hot fried snacks are a ritual.
Some cooks dip whole spinach leaves in batter for flat, crisp 'palak patta chaat'.
⭐ Why It's Famous
Crunchy and green, palak pakora makes a healthy-ish case for fried snacks.
💡 Fun Fact
Fried spinach leaves topped with yogurt and chutneys become 'palak patta chaat', a modern Delhi restaurant favourite.
North India
28.61°N, 77.21°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!