Palak Pakoda Recipe | How to make Palak Pakoda | Palak Pakora

palak pakoda recipe

You should know the palak pakoda recipe because this snack is tasty. The palak or spinach is the master ingredient in the list of items of the palak pakoda recipe. What's more, this green leaf gives some health marks to this food, even though it is a deep-fried snack.

Once in a while, including the lunch menu of festivals, you can treat your taste buds to snacks like palak pakora. The reason is simple, it is a delicious food. For this reason, it would not be a surprise if the palak pakoras just disappear from the plate!

The fine taste and at least a few points on the health score card should kindle your interest to know how to make palak pakoda. Another reason you should add the recipe of palak pakoda to the list of snacks you like is this recipe needs only a few, common ingredients.

Do not forget to use coarsely ground groundnuts, as one of the items, to prepare the palak pakora batter to make this snack crunchy.

How difficult is it to prepare palak pakoda? It is not difficult at all. You just have to mix the ingredients like the chopped palak, besan, rice flour, chili powder and ground nuts and mix this mixture with water to make the batter. Then, deep fry portions of this batter. And, look hot, tasty pakoras are ready!

The rice and mixed vegetable sambar combination further climbs the taste ladder with palak pakoda or spinach pakoda as a side dish. For rice and rasam combination too, this snack is a good choice. Should not these reasons make you to find out how to make palak pakoda?

Tomato ketchup and coconut chutney are two of the best matches for spinach pakoda. You can relish this snack as is. However, if you want to fly its taste even higher these two items have a fine fit.

Make a hot cup of coffee or tea and relish hot palak pakodas, as a light evening snack, to take your taste buds on a tour of the mesmerizing taste landscape.

You can store palak pakora for up to five days at room temperature.

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Servings: 2-3


1. Palak, roughly chopped, packed,1/2 cup

Before chopping the palak or spinach, soak it in salt water for about 30 minutes to remove any pesticides in them. Then wash 2-3 times with fresh water.
2. Besan 6 tablespoons
3. Rice flour 3 tablespoons
4. Maida 1 tablespoon
5. Groundnut, coarsely ground, 1 tablespoon
6. Jeera 1/2 teaspoon
7. Ajwain 1/4 teaspoon
8. Chili powder 1/2 teaspoon or to taste
9. Curry leaves, roughly chopped, 1 sprig
10. Ginger, chopped, 1/2 teaspoon
11. Hing few pinches
12. Oil 2-3 teaspoons for mixing
13. Salt to taste
14. Water about 1 tablespoon
15. Oil for deep frying

How to make Palak Pakoda?

palak pakoda recipe video

1. Add all items, except palak and water, to a bowl.

Mix to make bread-crumbs like mixture.

If necessary, add more oil and mix.

If you wish to retain the crispiness of palak pakora for more time, use dalda instead of oil.
2. Add palak.

Mix without putting pressure.
3. Sprinkle little water and mix only till the flour binds to the palak.

If the flour is inadequate to make the batter, add extra flour of your choice given in the ingredients list.
4. Heat oil till it becomes hot.

Turn the flame to high.
5. Wet your hand and take a fistful of dough.

Carefully drop small portions of dough into the oil.

Turn over the pakodas, when their color change.

Turn the flame to medium.

Turn the flame to low when the pakodas become light golden brown.

Fry till the pakodas turn to golden brown.

Remove and place on napkins.
6. Palak pakoda or spinach pakoda is ready.

palak pakoda recipe final

TIPS Palak Pakoda Recipe
1. Add one teaspoon of sesame seeds to the batter to make tastier pakodas.