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Palak Pakora (Crispy Spinach Fritters)

5 from 3 votes
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Palak Pakora (Crispy Spinach Fritters)

Palak Pakoras are a crispy and flavorful snack, and quite possibly the tastiest compliment for your afternoon tea.

Warning: These pakoras are highly addicting! Eat at your own risk!

This recipe will serve 4.

Course Appetizer, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people

Ingredients

  • 2 cup packed spinach (roughly chopped)
  • 1 cup besan (gram flour)
  • 2 Tbsp corn starch
  • 2 tsp chili flakes (adjust to taste)
  • 2 tsp coriander crushed (dhania)
  • ½ tsp mango powder (amchoor)
  • ½ tsp cumin seeds (jeera)
  • ½ tsp salt
  • tsp asafetida (hing)
  • 1 tsp oil

Method

  1. Combine all the dry ingredients, with spinach, besan, corn starch, coriander, cumin seeds, chili flakes, salt, mango powder, and asafetida in a bowl. Mix it well.
  2. Add water as needed to make sticky dough.
  3. Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up slowly.
  4. Oil your palm lightly, take about 2 tablespoons of dough and roll them in patties, but not very thin. Make all the patties and put them over greased plate.
  5. Drop the patties slowly in oil, do not overlap the pakoras. Fry the pakoras this will take three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
  6. Repeat this process for the remaining batches.

Recipe Notes

They taste best when they are served hot. Palak Pakoras taste delicious specially when they are served with sweet and sour tamarind chutney, and hot cup of chai. You can also serve them as a chaat drizzling whipped yogurt, tamarind chutney and cilantro chutney

If you have prepared them before, the best way to heat the pakoras fry them again or heat them in oven at 350 for about 10 minutes.

Enjoy! And thank you


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5 thoughts on “Palak Pakora (Crispy Spinach Fritters)

  1. 5 stars
    Anti ji you are the best.. always follow your recipes and now working as professional chef in Europe .. thank you so much 🙏🏻

  2. 5 stars
    Hi there,
    Could I use frozen spinach to make this, if I defrost it, squeeze out the water and then don’t add any extra water to the mixture or would it still be too soggy?
    I love all your recipes
    Thank you

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