Crispy Palak Pakora Recipe – Perfect Monsoon Snack

Spinach fritters, or Palak Pakoras, are a beloved Indian snack, particularly enjoyed during the monsoon season. These crispy pakoras are made from fresh spinach leaves dipped in a spiced gram flour (besan) batter and then deep-fried to golden perfection. A sprinkle of chaat masala on top gives them an extra zing, making them a fantastic appetizer or tea-time treat, especially when served with tangy Date Tamarind Chutney, spicy Green Chutney, or classic ketchup.

Ingredients

Nutritional Information (Per Serving)

Note: Values may vary based on ingredient brands and frying oil absorption.

Instructions

1. Prepare the Ingredients: Start by gathering all ingredients to ensure a smooth cooking process.

2. Make the Batter:

   • In a large mixing bowl, add the gram flour (besan).
   • Add the turmeric powder, salt, red chili powder, and ajwain (carom seeds).
   • Stir the mixture well to combine the dry ingredients.
   • Gradually add water to the bowl, stirring continuously, until you achieve a thick, smooth batter. The batter should be thick enough to coat the spinach leaves evenly.

3. Preheat the Oil:

   • In a kadai (wok) or deep pan, heat enough sunflower oil for deep frying. You’ll know the oil is ready when a small drop of batter sizzles and rises to the surface immediately without browning too fast.

4. Coat and Fry the Spinach Leaves:

   • Take a spinach leaf and dip it into the batter, ensuring it is fully coated.
   • Gently drop the coated spinach leaf into the hot oil, being cautious to avoid splashing.
   • Fry the leaf on medium heat, turning it occasionally to ensure even cooking. Fry until the pakora becomes golden brown and crisp, usually about 2–3 minutes.
   • Use a slotted spoon to remove the pakora from the oil and place it on a plate lined with absorbent paper to remove excess oil.

5. Repeat with Remaining Leaves:

   • Continue the same process with the remaining spinach leaves, frying them in batches to avoid overcrowding the pan.

6. Serve:

   • Sprinkle chaat masala on top of the pakoras to add a tangy flavor.
   • Serve hot with your choice of condiments such as Date Tamarind Chutney, Green Chutney, or classic ketchup.

Pro Tips:

• Alternative with Regular Spinach: If you don’t have whole spinach leaves, you can finely chop regular spinach, mix it into the batter, and spoon small portions directly into the oil to fry as small fritters.
• Consistency of the Batter: Ensure the batter is not too runny; it should be thick enough to cling to the spinach leaves without dripping off.
• Oil Temperature: Frying on medium heat ensures the pakoras cook through without becoming soggy or overly greasy. If the oil is too hot, the pakoras may brown too quickly on the outside and remain raw inside.

Enjoy these deliciously crispy Palak Pakoras, a perfect snack to accompany your tea on a rainy day!