Spinach Pakora, known as Palak Pakora, is a popular Indian street‑food snack especially enjoyed during monsoon and winter evenings with tea. It combines the nutritious leafy green spinach with the beloved fritter technique that dates back to ancient Indian cooking, where vegetables are coated in gram‑flour batter and deep‑fried.

In North India, some regions add gram‑flour only, while others incorporate rice flour or semolina for extra crunch. In Gujarat, a pinch of asafoetida (hing) is common, and in Maharashtra, a hint of coconut milk is sometimes added to the batter.

Traditionally, Palak Pakora is served hot, sprinkled with a little chaat masala, and accompanied by fresh coriander‑mint chutney or tamarind chutney. It is often enjoyed with a cup of masala chai during rainy or festive gatherings.

Pakoras are a staple during monsoon evenings, winter festivals such as Diwali and Holi, and during family gatherings where tea and snacks are served. They are also popular as an evening snack for school‑going children.

Spinach Pakora stands out because the spinach adds a vibrant green color, a subtle earthy flavor, and a boost of nutrients. The combination of besan and rice flour creates a uniquely light yet crunchy texture that differs from onion or potato pakoras.

Common mistakes include using too much water, which makes the batter runny; frying at a low temperature, resulting in soggy pakoras; and adding baking soda too early, which reduces its leavening effect. Follow the recipe’s timing for adding baking soda and keep the oil hot.

Rice flour adds extra crispness because it creates a lighter, more porous crust when fried. Using only besan can produce a denser pakora, while the rice flour‑besan blend gives the perfect balance of crunch and flavor.

Yes, you can fry the pakoras, let them cool completely, and store them in an airtight container in the refrigerator for up to 15 days. Re‑heat them in hot oil for a few seconds before serving to restore crispness.

The pakoras should be golden‑brown on the outside, with a crisp, slightly puffy surface. Inside, they should be tender and moist, with the spinach fully cooked but still retaining a faint green hue.

The YouTube channel Anukriti Cooking Recipes specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on everyday comfort foods, snack recipes, and traditional dishes presented with clear step‑by‑step instructions.

Anukriti Cooking Recipes emphasizes minimal ingredient lists, practical kitchen hacks, and techniques that reduce oil usage while still delivering authentic crispness, setting it apart from channels that rely on heavy batter or elaborate garnishes.