Palak Pakora, also known as Spinach Pakora, is a popular Indian snack that is loved by many. I have shared both deep fried and air fryer recipe here. These are tasty fritters that can be enjoyed as an appetizer, side dish or even as a main course.
Made with a batter of chickpea flour, spices and spinach leaves, these fritters are crispy on the outside and soft on the inside. This mouth-watering snack is not only delicious but also has a range of health benefits, as spinach is packed with essential vitamins and minerals.Â
Whether you are looking for a tasty snack to enjoy on a rainy day, or a healthy appetizer for your next party, palak pakoda is the perfect choice.
You can make them deep fried, the traditional way. I have also shared the air fryer method which uses very little oil and is really crispy and good in taste.
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Ingredients
Spinach: Spinach leaves are the main ingredient here. I have used finely chopped fresh spinach leaves here.
Chickpea flour or besan: This is what forms the batter. It is gluten free and high protein.
Cornstarch or rice flour: A little of cornstarch or rice flour is added to give extra crunch to the pakoras.
Minced ginger garlic or paste: These are used to flavor the pakoras.
Green chillies, Chopped cilantro and onion: These are added for extra taste in the pakoras.
Spices: Red chilli powder (or cayenne), caraway seeds, turmeric powder and garam masala provide taste to the pakoras.
Oil: Vegetable oil is used for deep frying and also a little is used for the air fryer version.
Variations
This fritter recipe is vegan but not gluten-free as it uses corn starch. You may use rice flour for a gluten-free version.
Simple Spinach Pakoda: You may skip onion, ginger garlic paste and make a simpler spinach pakoda that will still taste great.
Palak Paneer Pakoda: Just like the iconic dish palak paneer, feel free to use crumbled paneer (cottage cheese) or tofu for a protein rich pakoda.
Vegetable Palak Pakoda: You can use other veggies like shredded cabbage, boiled corn and finely chopped peppers to make a more flavourful and colourful variant.
Cheesy Palak Pakoda: Add grated cheese for a richer tasting cheesy pakoda.
Tips
1. Choose fresh spinach: It is important to choose fresh and healthy spinach leaves for making palak pakoras.Â
The leaves should be dark green in color and free from any blemishes or discoloration.Â
You can also use baby spinach.
2. Add spices: To give your palak pakoras an extra kick of flavor, add a pinch of cumin, coarsely ground coriander seeds, and red chilli flakes to the besan flour mixture.
3. Make a thick batter: Make sure the batter isn't too runny or thin.Â
A thick batter will help the pakoras hold their shape and become crispy.
4. Fry at the right temperature: Fry the pakoras at a medium-low temperature for the perfect golden-brown color and crispy texture.
If you fry them at a high temperature, they will turn brown quickly but will stay uncooked within.
5. Use cornstarch or rice flour: These help in making the pakoras crispy. Use rice flour for a gluten-free recipe.
6. Use perforated parchment paper: It helps the pakora in retaining its shape and not sticking to air fryer basket.
7. Flip pakoras midway during air frying so that they cook evenly and remain crunchy.
FAQsÂ
Peanut oil, mustard oil or vegetable oil works best for deep frying as they have a high smoke point and neutral flavor.Â
Avoid using olive oil, coconut oil, or butter as they have a low smoke point and can make the pakoras greasy.
Deep fry the pakoras in hot oil until they turn golden brown and crispy.Â
It usually takes 3-4 minutes per batch.Â
For the air fryer version, preheat the air fryer to 375°F and cook for 8-10 minutes until crispy.
Drain the fried pakoras on a paper towel to remove excess oil.Â
For the air fryer version, make sure the batter is not too thick and moisten the spinach leaves before coating them with batter.
It is best to serve the pakoras immediately after frying.
But, you can reheat them in the air fryer or oven at 400F or 200C for 3-4 minutes till they are heated through to retain their crispiness.Â
Do not reheat them in the microwave as they may become soggy.
Serving Suggestions
1. Pair with chutney: Palak pakoras taste great with a side of tamarind or green chutney.
These tangy and spicy dips complement the crispy texture and earthy flavor of the pakoras. You can also try other dips like Sriracha sauce or spicy mayo.
2. Serve with masala chai: Palak pakoras make an excellent tea-time snack that pairs well with masala chai or or tea.Â
The warm and aromatic tea complements the spicy and savory flavors of the pakoras, making them a perfect combination.
3. Add toppings: If you want to add some extra texture and flavor to your palak pakoras, try topping them with some chaat masala, chopped onions, or grated paneer.Â
These toppings add a burst of flavor and color to the dish.
4. Pair with other Indian snacks: Palak pakoras can be served alongside other Indian snacks like samosas, kachoris, or onion bhajis, palak pakoda, cabbage pakoda, mirchi bhaji and aloo pakora.
5. Make a meal: You can also serve palak pakoras as a main dish by adding them to a plate of chaat or chana masala.Â
This turns the snack into a hearty and filling meal that can be enjoyed any time of the day.
Instructions
Wash and dry the spinach leaves thoroughly to remove any dirt or debris. Alternatively, use baby spinach leaves.
Finely chop the spinach leaves. Mix them with chopped onion, green chillies and chopped cilantro.
If you don’t like heat, you can skip chillies.Â
Add turmeric powder, chilli powder, garam masala, carrom seeds, ginger garlic paste or minced and salt.
Mix well. Leave it aside for 5-10 minutes. It will release some water.
Add besan (chickpea flour) and cornstarch or rice flour. Mix well.
Since the veggies have already released water use that water to make the batter.
If your batter feels dry, add only a little water, about a tsp. or two so that a thick batter is formed.
We do not want a runny batter.
Then using your hands form pakoras or fritters.
For Deep Frying
Heat vegetable oil in a wok or Kadhai. Once it is medium hot, add a small speck of the pakoda mix.
If it bubbles and floats to the top, you oil is at the right temperature.
Using your hand or spoon, make small pakodas and add them to the hot oil.
Fry them for 2-3 minutes till they are nicely browned and cooked.
Drain them onto kitchen towels and serve hot. Use serving suggestions mentioned in the post.
Your spinach pakoda are ready.
Air fryer Instructions
Preheat air fryer at 180C or 360F for 5 minutes.
Lay a perforated parchment paper inside. Then slowly make the pakoras and lay them in the basket.
Do not overcrowd the air fryer.
Close the basket and air fry for about 8 minutes.
Now spray or brush with oil. Flip the pakoras and cook again for 8-10 minutes till they are crispy and browned outside and cooked inside.
Your palak pakoras are ready to serve. Enjoy!
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Spinach Pakora | Palak Pakora
This spinach pakora or pakoda is a tasty vegan spinach fritters recipe that is a crunchy snack or appetizer. Both deep fried or air fryer recipes are shared.
IngredientsÂ
- 2.5 cups fresh spinach leaves
- ½ onion finely chopped
- 2 green chillies chopped optional
- 1 tbsp. cilantro finely chopped
- 1 cup besan flour gram flour
- 1 tbsp. cornstarch or rice flour optional
- ½ teaspoon salt
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ tsp. Garam masala
- ½ tsp. ajwain or carrom seeds
- 1 tsp. Ginger garlic minced or paste
- 1 tbsp. water or as needed
- Perforated parchment paper optional
InstructionsÂ
-
Wash and dry the spinach leaves thoroughly to remove any dirt or debris. Alternatively, use baby spinach leaves.
-
Finely chop the spinach leaves. Mix them with chopped onion, green chillies and chopped cilantro.
-
If you don’t like heat, you can skip chillies.
-
Add turmeric powder, chilli powder, garam masala, carrom seeds, ginger garlic paste or minced and salt.
-
Keep aside for 5 minutes to release moisture.
-
Add besan (chickpea flour) and cornstarch or rice flour. Mix well.
-
Add only a little water, about a tsp. or two so that a thick batter is formed. It will depend upon how wet your batter is. If it is wet already, don't add water.
-
If your batter gets runnier, add more chickpea flour to help it come together. Remember that chickpea flour is the main ingredient of the batter. Cornstarch is used to crisp up pakoras and can be skipped.
-
We are looking for a thick batter here.. We do not want a runny batter.
For deep frying
-
Heat vegetable oil in a wok or Kadhai. Once it is medium hot, add a small speck of the pakoda mix.
-
If it bubbles and floats to the top, you oil is at the right temperature.
-
Using your hand or spoon, make small pakodas and add them to the hot oil.
-
Fry them for 2-3 minutes till they are nicely browned and cooked.
-
Drain them onto kitchen towels and serve hot. Use serving suggestions mentioned in the post.
-
Your spinach pakoda are ready.
Air fryer Instructions
-
Preheat air fryer at 180C or 360F for 5 minutes.
-
Lay a perforated parchment paper inside. Then slowly make the pakoras and lay them in the basket.
-
Do not overcrowd the air fryer.
-
Close the basket and air fry for about 8 minutes.
-
Now spray or brush with oil. Flip the pakoras and cook again for 8-10 minutes till they are crispy and browned outside and cooked inside.
-
Your palak pakoras are ready to serve. Enjoy!
Video
Notes
The leaves should be dark green in color and free from any blemishes or discoloration.
You can also use baby spinach.


2. Add spices: To give your palak pakoras an extra kick of flavor, add a pinch of cumin, coarsely ground coriander seeds, and red chili powder to the besan flour mixture.


3. Make a thick batter: Make sure the batter isn't too runny or thin.
A thick batter will help the pakoras hold their shape and become crispy.


4. Fry at the right temperature: Fry the pakoras at a medium-low temperature for the perfect golden-brown color and crispy texture.


If you fry them at a high temperature, they will turn brown quickly but will stay uncooked within.


5. Use cornstarch or rice flour: These help in making the pakoras crispy. Use rice flour for a gluten-free recipe.


6. Use perforated parchment paper: It helps the pakora in retaining its shape and not sticking to air fryer basket.


Flip pakoras midway during air frying so that they cook evenly and remain crunchy.
Nutrition
Calories: 142kcalCarbohydrates: 22gProtein: 8gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 411mgPotassium: 404mgFiber: 5gSugar: 5gVitamin A: 1946IUVitamin C: 9mgCalcium: 38mgIron: 2mg
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