Palak ke pakode/palak pakoda are crisp spinach fritters made with besan batter mixed with subtle spices. These are crisp and very delicious and they make for perfect tea time snack. On a rainy day, these pakodas are simply the best!
These pakodas can be made for a festival like Deepavali. They are easy and simple to make and are ready in a jiffy. Try onion pakoda recipe to enjoy on a cold winter evening. Enjoy these delicious palak ke pakode 🙂
Palak Pakoda | How to make palak pakoda? | Spicy Spinach Fritters
Prep time
Cook time
Total time
Crisp spinach fritters, a great starter/appetizer
Author: Vindhya Desai
Recipe type: Starter/Appetizer
Cuisine: Indian
Serves: 4 people
Ingredients
- 2 Cups packed chopped palak/spinach
- 1 Tsp dhania/coriander powder
- ½ Tsp jeera powder
- ½ Tsp saunf/fennel/sompu powder
- 1" grated ginger
- 1 chopped green chilli
- ¼ Tsp om kaalu/carom seeds/ajwain
- 1 Tsp sesame seeds/yellu/til
- ½ Tsp ground black pepper
- ½ Tsp red chilli powder
- Salt to taste
- ½ Tsp sugar
- A pinch of hing (optional)
- ½ Cup besan/chick pea flour/gram flour
- Water to make thick batter
Method
- Take washed and chopped palak/spinach leaves in a bowl
- To this add grated ginger, chopped green chilli
- Add red chilli powder, dhania powder, hing, jeera powder and saunf powder
- Add til and ajwain seeds
- Mix well with palak leaves till all spices coat all the leaves evenly
- Now add ½ Cup besan. Add salt and sugar and mix well dry ingredients with palak leaves
- Mix all together, add about ½ to ¾ cup water. The batter should not be watery
- Make pakodas and deep fry the pakode in hot oil till light golden
- Serve these with ketchup or chutney
Notes
Adding saunf powder, jeera powder and ajwain not only give flavour but also aid in digestion
Use fresh besan flour for that unmistakable flavour of deep fried fritters
Skip hing for a gluten free version of these pakodas
These can also be made for vrats/fasting. Add sendha namak or rock salt instead of regular salt
Adjust spices as per your taste
Use fresh besan flour for that unmistakable flavour of deep fried fritters
Skip hing for a gluten free version of these pakodas
These can also be made for vrats/fasting. Add sendha namak or rock salt instead of regular salt
Adjust spices as per your taste
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Stepwise:
Take washed and chopped palak/spinach leaves in a bowl
To this add grated ginger, chopped green chilli
Add red chilli powder, dhania powder, hing, jeera powder and saunf powder
Add til and ajwain seeds
Mix well with palak leaves till all spices coat all the leaves evenly
Now add 1/2 Cup besan. Add salt and sugar and mix well dry ingredients with palak leaves
Mix all together, add about 1/2 to 3/4 cup water. The batter should not be watery
Make pakodas and deep fry the pakode in hot oil till light golden
Serve these with ketchup or chutney
