Palak Pakodas are crispy, tasty snacks made by frying spinach coated in batter! Spinach is full of vitamins, making them a healthier choice. We especially love them during the rainy season, when the weather is perfect for enjoying crunchy pakodas with hot tea. Growing up, the smell of frying pakodas always filled our house, and we'd share them with family, making it a special memory!
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Why You'll Love This Recipe❤️
- Crispy & Delicious: Palak pakodas are super crunchy on the outside and soft on the inside—perfect for snacking!
- Packed with Nutrients: Spinach is full of vitamins and minerals, so you’re eating something healthy while enjoying a tasty treat!
- Perfect for Rainy Days: There's nothing better than crispy pakodas with a hot cup of tea during the monsoon.
- Easy to Make: This recipe is simple, and you can make it with just a few ingredients you probably already have!
- Fun Family Tradition: Making and sharing palak pakodas brings back warm, cozy memories with family.
What is Palak Pakoda?
Palak Pakoda recipe is a popular Indian snack made with fresh spinach (palak) and gram flour (besan).
First, you mix the spinach with spices like chili, cumin, and turmeric for flavor.
Then, you deep-fry it until it’s crispy and golden! It’s crunchy on the outside and soft inside, making it the perfect snack with tea, especially on rainy days. 🌧️ Trust me, once you try it, you'll love it!
Health Benefits of Palak(Spinach)💚
- Rich in Nutrients: Spinach is packed with iron, and vitamins A, C, K, and folic acid. These nutrients not only aid digestion but also promote healthy skin and boost your immune system. So, eating spinach is a great way to stay strong and healthy!
- Antioxidants & Anti-Inflammatory: Spinach is rich in antioxidants and has strong anti-inflammatory properties. As a result, it can help reduce the risk of chronic diseases and keep you healthy in the long run.
- Ideal for Weight Loss & Detox: Since spinach is low in calories and high in fiber, it’s an excellent choice for weight loss and detox diets. As a result, it helps you feel full while supporting your health goals! 🏃♂️
Looking for more tasty bites? Check out these delicious recipes to spice up your meal plan!
Kuttu Ki Tikki – Crispy, golden, and packed with flavors—perfect for a savory snack!
Jeera Rice – Light, aromatic cumin rice that’s simply irresistible!
Pulao Recipe – Fragrant rice with veggies, a classic side that never disappoints!
Vegetable Biryani – A flavorful, colorful rice dish loaded with veggies—comfort food at its finest!
Lemon Rice – Zesty, tangy rice with a citrusy twist that’ll brighten up your plate!
What you Need to Make This Palak Pakoda Recipe
Recipe Ingredients:
Ingredients Notes:
- Fresh Spinach (Palak): The star of the dish! I always make sure to pick fresh, tender spinach leaves—nothing beats that green crunch!
- Gram Flour (Besan): This is what gives the pakodas their crispy texture. I still remember the first time I added a bit more besan, and they turned out super crunchy!
- Rice Flour: For extra crispiness—makes them perfect for snacking.
- Spices (Chili, Cumin, Turmeric): These give the pakodas their amazing flavor. I always sneak in extra chili for a spicy kick!
How to Make Palak Pakoda Recipe
Step by Step Guide
1. Simple Preparation
- Wash & Dry the Spinach: First, wash the fresh spinach leaves thoroughly to remove any dirt. Then, dry them well with a kitchen towel or let them air dry. This step is important because it prevents excess moisture from making the batter soggy, ensuring your pakodas stay crispy!
- Chop the Spinach: Once dry, chop the spinach into small, bite-sized pieces. You can keep them a little coarse or finely chop, depending on your preference. I personally love keeping the pieces a bit chunky for a nice bite!
- Mix the Batter: In a mixing bowl, combine gram flour (besan), rice flour (for extra crispiness), and your spices (turmeric, cumin powder, chili powder, and salt).
- Stir it all together. Gradually add water—just enough to make the batter thick, but not runny. The consistency should be like pancake batter: thick enough to coat the spinach but not so thick that it doesn't stick.
2. Detailed Method
- Achieving the Right Consistency:
The key to perfect pakodas is getting the batter just right. If it's too thick, the pakodas will be dry; if it's too runny, they won't crisp up properly. I’ve learned this the hard way—one time, I made the batter too watery, and the pakodas just fell apart! So, aim for a smooth, thick batter that sticks to the spinach leaves. - Frying the Pakodas:
Heat enough oil in a pan or deep fryer for the pakodas to float while frying. The oil should be hot enough that the pakodas sizzle when dropped in but not too hot that they burn. Use a spoon to carefully drop spoonfuls of the batter into the oil. - Fry until golden brown and crispy, turning them halfway through. This usually takes around 4-5 minutes. You’ll know they’re done when they’re crispy, not greasy. Once done, place them on a paper towel to remove excess oil.
3. Quick and Easy Option⏳
- Faster Version:
If you’re in a rush, you can simplify the recipe by using fewer spices. Just mix spinach, gram flour, salt, and a pinch of chili powder or cumin powder. No need to measure out many spices, and this still gives you a tasty snack! - Healthier Baked Version:
For a healthier option, skip the deep frying. Preheat your oven to 180°C (350°F), then arrange spoonfuls of the pakoda batter on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, flipping halfway, until crispy and golden. This method cuts down on the oil but still gives you a crunchy treat!
Cooking Tips and Tricks
1. Achieving the Perfect Crisp:
To make sure your pakodas are crispy and not oily, fry them on medium heat. If the oil is too hot, they’ll burn; if it’s too cool, they’ll soak up too much oil. Also, don’t overcrowd the pan! If you add too many at once, they’ll stick together and become soggy. Fry in batches to keep them crisp!
2. Alternative Cooking Methods:
For a healthier option, you can air-fry or bake the pakodas instead of deep frying. Simply spray a little oil on the pakodas and air-fry them at 180°C (350°F) for about 12-15 minutes. This gives you crispy pakodas without all the extra oil!
3. Consistency of Batter:
The batter should be thick enough to coat the spinach leaves without dripping off. If the batter is too runny, your pakodas will be soggy. To fix this, just add a little more gram flour (besan) until the batter thickens. The right consistency will help your pakodas stay crispy!
Palak Pakoda Variations
1. Stuffed Palak Pakoda: For a fun twist, stuff spinach leaves with a spiced potato or paneer mixture before dipping in batter and frying. It’s like a surprise inside every bite!
2. Vegetable Pakoda: Next, add onions, carrots, or corn to the batter for a burst of flavor. This is a fun and easy way to sneak in extra veggies while making the pakodas even tastier!
3. Moong Dal Pakoda with Spinach: Add moong dal (yellow lentils) to the spinach batter for extra protein and a different texture. It’s both healthy and delicious!
4. Baked Palak Pakoda: For a healthier option, bake the pakodas in the oven instead of frying. This gives you the same crispy texture with less oil!
Serving Suggestions
- Traditional Accompaniments: Serve your palak pakoda recipe with mint chutney, tamarind chutney, or a cool yogurt dip to bring out even more flavor!
- Creative Pairings: Try pairing palak pakoda recipe with masala chai for a cozy feel, tangy lemon pickle for a zesty kick, or raita (yogurt dip) to balance the spices.
- Platter Ideas: Palak pakoda recipe also makes a great addition to a snack platter with other treats like samosas, aloo tikki, or onion bhajis. Perfect for sharing!
Healthier Alternatives
Gluten-Free or Vegan Options: Use rice flour or corn flour for a gluten-free version. You can also swap besan (gram flour) with chickpea flour for more protein.
Low-Oil or Air-Fried: Instead of deep-frying, try air-frying or baking the pakodas. You’ll still get that crispy crunch but with less oil!
Low-Calorie Version: For a lighter option, use less oil and reduce the spices. This way, you can enjoy a delicious snack without adding extra calories!
Did you try this Palak Pakoda recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
❔FAQs
While fresh spinach is ideal for the best flavor and texture, you can use frozen spinach if needed. Make sure to thaw it completely and squeeze out any excess water to prevent the batter from becoming too watery.
To make your pakodas extra crispy, add a tablespoon of rice flour to the batter. Additionally, frying the pakodas twice or ensuring the oil is at medium heat helps achieve a crunchier texture.
The batter should be thick enough to coat the spinach leaves without being runny. If it's too thin, the pakodas will not hold their shape and may turn soggy after frying.
Yes, for a healthier version, you can bake or air fry Palak Pakoda. Preheat the oven or air fryer to 180°C (350°F) and cook until crispy, usually 10-15 minutes. Lightly coat the pakodas with oil before baking or air frying.
You can add spices like ajwain (carom seeds), fennel seeds, or garam masala to the batter for extra flavor. You can also sprinkle chaat masala on top after frying for a tangy twist.
Palak Pakoda Recipe
Ingredients
Ingredients:
- 2 Cup Fresh spinach leaves, washed and finely chopped
- 1 Cup Gram flour (besan)
- 1 Small onion, finely chopped (optional)
- 1 teaspoon Cumin seeds
- 1 teaspoon Carom seeds (ajwain)
- 1 teaspoon Red chili powder
- ½ teaspoon Turmeric powder
- ½ teaspoon Garam masala (optional)
- ½ teaspoon Chaat masala (for extra flavor)
- Salt to taste
- ½ teaspoon Baking soda (optional for extra crispiness)
- ¼ Cup Water as needed (approx.)
- Oil for deep frying
Instructions
Simple Preparation
Wash & Dry the Spinach:
- First, wash the fresh spinach leaves thoroughly to remove any dirt. Then, dry them well with a kitchen towel or let them air dry. This step is important because it prevents excess moisture from making the batter soggy, ensuring your pakodas stay crispy!
Chop the Spinach:
- Once dry, chop the spinach into small, bite-sized pieces. You can keep them a little coarse or finely chop, depending on your preference. I personally love keeping the pieces a bit chunky for a nice bite!
Mix the Batter:
- In a mixing bowl, combine gram flour (besan), rice flour (for extra crispiness), and your spices (turmeric, cumin powder, chili powder, and salt).
- Stir it all together. Gradually add water—just enough to make the batter thick, but not runny. The consistency should be like pancake batter: thick enough to coat the spinach but not so thick that it doesn't stick.
Detailed Method
- Achieving the Right Consistency:
- The key to perfect pakodas is getting the batter just right. If it's too thick, the pakodas will be dry; if it's too runny, they won't crisp up properly. I’ve learned this the hard way—one time, I made the batter too watery, and the pakodas just fell apart! So, aim for a smooth, thick batter that sticks to the spinach leaves.
Frying the Pakodas:
- Heat enough oil in a pan or deep fryer for the pakodas to float while frying. The oil should be hot enough that the pakodas sizzle when dropped in but not too hot that they burn. Use a spoon to carefully drop spoonfuls of the batter into the oil.
- Fry until golden brown and crispy, turning them halfway through. This usually takes around 4-5 minutes. You’ll know they’re done when they’re crispy, not greasy. Once done, place them on a paper towel to remove excess oil. 🧻
Quick and Easy Option
Faster Version:
- If you’re in a rush, you can simplify the recipe by using fewer spices. Just mix spinach, gram flour, salt, and a pinch of chili powder or cumin powder. No need to measure out many spices, and this still gives you a tasty snack!
Healthier Baked Version:
- For a healthier option, skip the deep frying. Preheat your oven to 180°C (350°F), then arrange spoonfuls of the pakoda batter on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, flipping halfway, until crispy and golden. This method cuts down on the oil but still gives you a crunchy treat!
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