Palak Pakora

Palak Pakora
Palak Pakora


Palak Pakora
Palak Pakora


Palak or spinach has juicy green leaves and is grown all over India, specially the northern states. I’ve seen the leaves being used in various dishes like saag, palak, paneer curry, etc. They are a good source of iron, folate, vitamin A and others, and hence good to include in the menu. The leaves give a great taste whenever they are used in the preparation. Today I used fresh leaves to make Palak Pakora for my snacks, and what a wonderful taste I had! The pakoras are good any day with your evening cup of tea or as a snack. It’s also not too difficult to make these pakoras; you can even make them with other kinds of pakora like onion, chilly, potato, etc., and make it a platter. These can be served with some green chutney or chilly or tomato sauce for the perfect taste. Without further ado, here’s the recipe!

All you need is (serves 4)

Palak – 250 gms

Besan – 2 cups

Rice flour – 1 cup

Salt to taste

Red chili powder – 1/4 tsp

Baking soda – 1 pinch

Oil for frying

Palak Pakora Recipe

Preparation time: 10 min.

Cooking time: 15 min.

  • Wash and separate the palak leaves. Keep aside for drying.
  • Mix besan, rice flour, salt and red chili powder in a bowl and use mater to make a smooth batter.
  • Add baking soda and mix well.
  • Heat oil in a pan, and simmer when it is hot.
  • Dip each of the palak leaf in the batter, coat from both sides and deep-fry until light brown.
  • Drain on a kitchen tissue.
  • Serve hot with green chutney.

See here: How to make green chutney