Palak Pakora, Palak Pakoda

Tarla.Dalal's picture

Jul. 22, 2018

This is an interesting pakoda that combines the vibrant colour of spinach and the exciting crunch of onions with a dash of spice powders for flavour. We have combined the right amounts of besan and rice flour to give the Palak Pakora an awesome crunch. A must-try recipe, the Palak Pakora will add more fun to a cup of hot masala chai during the monsoon and winter evenings.


Finely chopped spinach 1 1/2 Cup (24 tbs) , washed (drained)
Finely chopped onions 1/4 Cup (4 tbs)
Finely chopped green chillies 1 1/2 Teaspoon
Chilli powder 1/2 Teaspoon
Asafoetida 1/4 Teaspoon (hing)
Turmeric powder 1/4 Teaspoon (haldi)
Rice flour 2 Tablespoon (chawal ka atta)
Besan 3/4 Cup (12 tbs) (Bengal gram flour)
Baking soda 1 Pinch
Salt To Taste
Oil 2 Cup (32 tbs) (For deep frying)
Tomato ketchup 1/2 Cup (8 tbs)
Green chutney 1/2 Cup (8 tbs)



1. Combine all the ingredients in a deep bowl along with approx. 1 tbsp of water and mix well.

2. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.


3.Serve immediately with tomato ketchup and green chutney.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 3