LoadingAdd to favorites

Spinach Potato (Aloo Palak) Pakora

Spinach Potato Pakoras are great as an appetizer, a tasty compliment for your afternoon tea and a spicy delicious snack anytime. They are made with spinach, potatoes, besan and spices and then fried till crispy golden.

Will serve 4

Spinach Potato (Aloo Palak) PakoraIngredients:

  • 2 large potatoes peeled and cubed in small pieces, (will make 2 cups of cubed potatoes)
  • 2 cups packed spinach roughly chopped
  • 2 green chilies finely chopped, adjust to taste
  • 1 cup besan (gram flour, available in Indian grocery stores)
  • 2 tablespoons rice flour
  • 1/2 teaspoon red pepper, adjust to taste
  • 2 teaspoons coriander crushed (dhania)
  • 1 teaspoons mango powder (amchoor, available in Indian grocery stores)
  • 1 teaspoon cumin seeds (jeera)
  • 2 teaspoons salt
  • ¼ teaspoon asafetida (hing)
  • Approx. 2 tablespoons of water adjust as needed
  • Also need oil to fry


  1. Combine all the dry ingredients, besan, rice flour, coriander, cumin seeds, red pepper, salt, mango powder, and asafetida in a bowl. Mix it well.
  2. Add potatoes, spinach, and green chilies into dry mix, mix it well and add water as needed to make soft and sticky dough. When you are ready to fry pakoras mix the veggies with dry ingredients, otherwise spinach and potatoes will leave the water because of salt.
  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 and not change color instantly.
  4. Place about one tablespoon of mix holding with your fingers into the oil. Do not over lap the pakoras.
  5. Fry the pakoras in small batches; 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.
  7. The crispy, delicious pakoras are now ready to serve.


If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.

Originally posted 2014-03-05 23:05:57.

Please Subscribe to my YouTube channel

27 thoughts on “Spinach Potato (Aloo Palak) Pakora

  1. Hi,
    Thank you. I love pakoras – my mum uses to make them. Should the potatoes be pre-boiled first or raw? Also, I think my mum used to add dried pomegranate seeds (anardhana), which gave a lovely sour flavour, but I’m not should how to use them. Also, do you have a mint or chilli chutney/dip recipe for the pakoras?

  2. Dear Madame,
    I really enjouy your wonderful recepies and the very nice way of sharing and explaining them. Thanks a lot. Here in Germany I have’nt any problems of getting all the delicious ingrediens but I’m always not quite sure about the right quantities. We don’t use measurements like cups and I guess our teaspoons and tablespoons are much smaller than yours. I always try to estimate the quantities but it would be much easier to get them exactly. Do you have any idea of solving this problem? Thanks a lot and best regards Renata

  3. I love spinach and now I have switched to organic spinach. This recipe is somethng that I have made for the first time ever. I loved the combination of potato and spinach.

  4. what a nice recipe using cubed potatoes with the spinach,will try .methi bhaji would be nice too .thanks for the wonderful website Manjula ji.

  5. I am in England on a holiday with kids age 2yrs n 7yr. My main problem wen i go out is food. Kids do NT like English food, kindly suggest me some lunch ideas for kids while gng out for sightseeing n also travelling. Non messy n healthy for both my kids.

  6. Wonderful recipe…..healthy too……I am spinach lover nd want my kids also to eat…this is great idea as they love pakoras….thank u….
    Want some non fried snacks also for kids…….

  7. This is another great recipe for pakoras, but it’s a little different compared to some of your other ones, Manjula.
    Some of your recipes call for rice flour, corn starch arrow root, or even no additive to the besan batter.
    Is there any kind of guidance as to how to choose which batter for each vegetable ingredient?
    Thank you!

    1. This is a good question, most of the time just besan will work. I have used different times rice flour, and corn starch they provide the different texture to the pakoras. There is no fix formula for that.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.