Crispy Palak Pakoda with Green Chutney
Crispy Palak Pakoda with Green Chutney is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Anukriti Cooking Recipes on YouTube.
Prep: 30 min | Cook: 15 min | Total: 55 min
Cost: $17.17 total, $4.29 per serving
Ingredients
- 300 grams Spinach (washed, stems removed, finely chopped)
- 2 cups Besan (Gram Flour) (sifted)
- 0.5 cup Rice Flour (for extra crispness; can substitute with semolina or corn flour)
- 0.25 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (mild red color)
- 0.5 teaspoon Ajwain (Carom Seeds)
- 1 teaspoon Oil (for batter) (neutral oil such as vegetable or canola)
- 1 teaspoon Red Chili Flakes
- 1 teaspoon Garam Masala
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
- 0.5 teaspoon Chat Masala
- 0.25 teaspoon Baking Soda
- 1 teaspoon Salt (adjust to taste)
- 2 tablespoons Green Chili Paste (can be made by blending fresh green chilies with a little water)
- 1 tablespoon Ginger Paste (fresh ginger blended into a smooth paste)
- 1 cup Water (lukewarm, add gradually to achieve thick batter)
- 2 cups Oil for Deep Frying (vegetable or canola oil; heat to 180°C (350°F))
- 2 Green Chilies (for garnish) (finely chopped and added to batter before frying)
- 1 cup Fresh Coriander Leaves (packed, washed)
- 0.5 cup Fresh Mint Leaves (packed, washed)
- 2 Green Chilies (for chutney) (roughly chopped)
- 1 inch piece Ginger (for chutney) (peeled)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Sugar
- 0.25 teaspoon Salt (for chutney)
- 4 tablespoons Water (for chutney) (adjust for desired consistency)
Instructions
Prepare Spinach
Wash the spinach thoroughly, remove thick stems, and finely chop until it resembles a coarse paste.
Time: PT10M
Mix Dry Ingredients
In a large mixing bowl combine besan, rice flour, turmeric, Kashmiri red chili powder, ajwain, red chili flakes, garam masala, crushed kasuri methi, chat masala, and salt. Stir well.
Time: PT5M
Incorporate Spinach
Add the finely chopped spinach to the dry mixture. Using clean hands, mix until the spinach is evenly coated with the flour mixture.
Time: PT5M
Add Wet Ingredients and Form Batter
Create a well in the center, add ginger paste, green chili paste, and oil. Gradually drizzle lukewarm water while stirring to form a thick, non‑runny batter. The batter should cling to the spinach without dripping.
Time: PT5M
Final Flavor Additions
Just before frying, stir in baking soda and the finely chopped green chilies. Mix quickly; the batter will puff slightly.
Time: PT2M
Heat Oil
Pour oil into the deep frying pan and heat over medium‑high heat until it reaches about 180°C (350°F). A small drop of batter should sizzle and rise to the surface immediately.
Time: PT5M
Temperature: 180°C
Fry Pakoras
Drop spoonfuls of batter (about the size of a walnut) into the hot oil. Fry in small batches, turning gently, until they turn golden‑brown and crisp, about 3‑4 minutes per batch.
Time: PT10M
Temperature: 180°C
Drain and Cool
Using a slotted spoon, lift the pakoras out of the oil and place them on the paper‑towel‑lined plate to absorb excess oil.
Time: PT2M
Store Pakoras (Optional)
Allow pakoras to cool completely, then store in an airtight container in the refrigerator for up to 15 days. Reheat in hot oil before serving.
Time: PT0M
Prepare Coriander‑Mint Chutney
In a blender combine coriander leaves, mint leaves, green chilies, ginger piece, lemon juice, sugar, salt, and water. Blend until smooth. Adjust salt or lemon juice to taste.
Time: PT10M
Serve
Serve the hot spinach pakoras alongside the fresh coriander‑mint chutney. Enjoy with tea or as a snack.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Vegetarian, Vegan, Gluten‑Free
Allergens: None (gluten‑free if using only besan and rice flour)
Ingredient Substitutions
- Instead of Spinach: Kale, Methi leaves
- Instead of Besan (Gram Flour): Chickpea flour
- Instead of Rice Flour: Semolina (sooji), Corn flour
- Instead of Kashmiri Red Chili Powder: Regular red chili powder (use less for color)
- Instead of Red Chili Flakes: Ground red chili
- Instead of Green Chili Paste: Finely chopped green chilies
- Instead of Ginger Paste: Ginger‑garlic paste
- Instead of Oil for Deep Frying: Peanut oil
- Instead of Green Chilies (for garnish): Jalapeño
- Instead of Green Chilies (for chutney): Serrano chilies
- Instead of Lemon Juice: Lime juice
- Instead of Sugar: Honey
Equipment Needed
- Large Mixing Bowl
- Knife
- Cutting Board
- Blender or Food Processor
- Deep Frying Pan or Kadai
- Slotted Spoon or Spider Strainer
- Plate Lined with Paper Towels
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Finely chopping the spinach to a paste‑like consistency
- Achieving the correct thick batter without excess water
- Adding baking soda just before frying
- Maintaining oil temperature at 180°C (350°F)
- Frying in small batches to keep pakoras crisp
Chef Tips from the Video
- Rice flour is the secret to extra crunch; if unavailable, use semolina for a similar effect.
- A small amount of oil in the batter prevents the pakoras from drying out.
- For a smoky flavor, add a pinch of smoked paprika to the dry spices.
- Garnish finished pakoras with a drizzle of lemon juice for a bright finish.
Troubleshooting
Batter is too watery and runs off the spoon.
Add an extra tablespoon of besan or rice flour until the batter thickens and holds its shape.
Pakoras turn out soggy instead of crisp.
Ensure oil is at 180°C before adding batter, and fry in small batches. Adding a pinch of baking soda right before frying also helps create a light, crisp texture.
Pakoras stick to the pan.
Make sure the oil is hot enough; if it’s too cool, the batter will absorb oil and stick.
Chutney is too thick.
Blend in a little more water, a tablespoon at a time, until the desired consistency is reached.
Storage
Refrigerator: Cool completely, then store in an airtight container for up to 15 days. Re‑heat in hot oil before serving.
Freezer: Pakoras freeze well for up to 1 month. Freeze in a single layer, then transfer to a zip‑lock bag. Re‑heat directly from frozen in hot oil.
Room temperature: Do not keep at room temperature for more than 2 hours; they become soggy and may spoil.
Make-Ahead Tips
- The batter can be prepared up to 30 minutes ahead and kept refrigerated; give it a quick stir before frying.
- Chutney keeps in a clean glass jar in the refrigerator for up to 7 days.
- Pakoras can be frozen after cooling; re‑heat directly in hot oil for best texture.
Frequently Asked Questions
What is the cultural significance and history of Spinach Pakora (Palak Pakora) in Indian cuisine?
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.
What are the traditional regional variations of Palak Pakora in North Indian cuisine?
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.
How is Spinach Pakora traditionally served in Indian households?
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.
During which Indian festivals or occasions are pakoras like Palak Pakora commonly prepared?
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.
What makes Spinach Pakora special compared to other Indian fritters?
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.
What are the most common mistakes to avoid when making Spinach Pakora at home?
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.
Why does this Spinach Pakora recipe use rice flour instead of only besan?
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.
Can I make Spinach Pakora ahead of time and how should I store them?
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.
What texture and appearance should I look for when the Spinach Pakora is done cooking?
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.
What does the YouTube channel Anukriti Cooking Recipes specialize in?
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.
How does the YouTube channel Anukriti Cooking Recipes' approach to Indian snack cooking differ from other Indian cooking channels?
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.
Last updated: August 24, 2026
