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Tuesday, April 23, 2013

      Palak pakora or palak pakoda is an easy evening snack, perfect for tea time. I think there is another version of palak pakora of mixing the spinach leaves with the batter, but I have had this way in a restaurant once and even my MIL makes this when she makes south Indian version with vegetables.(bajji). If you have ready made bajji mix, then this can be made more easily in a jiffy Happy. Hang on with this simple snack as of now, I promise to bring you intersting recipe coming up next Batting Eyelashes.

Palak Pakora/ Pakoda recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 5 mins    |  Cook time: 10 mins    Serves: 2


Palak/ Indian spinach - 10 leaves

Besan/ chick pea flour - 1/2 cup

Rice flour - 1/4 cup

Ajwain or jeera - 1/2 tsp

Black pepper powder - 3/4  tsp

Cooking soda/ Sodium bi carb - 2 pinches

Asafoetida - 2 pinches

Ghee - 1 tsp

Oil - as need for deep frying


  1.   Separate the leaves from the stalk leaving little bit as shown in the picture. Wash and set aside. Place all the ingredients other than oil & palak , in a mixing bowl.1palak
  2. Add water little by little and mix to a thick batter. It should be thick but loose enough to coat the leaves. 2palak
  3. Heat kadai/frying pan with enough oil. When its hot enough (if you drop a drop of batter in oil, it should rise immediately). Dip the leaves one by one and carefully drop in oil. You can fry 2-3 at a time depending on how much oil you use for the frying. Fry both sides until it puffs up and turns crisp and golden.3palak
    • You can replace black pepper powder with red chilli powder too. But I love the flavour it lends to the pakoras.
    • You can use any spinach that are big enough for this pakoras.
    • Too much water or too much cooking soda will make the pakoras oily.

Drain over paper towels to remove excess oil  and serve hot with green chutney as side along with hot tea! Consume hot.


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  1. it looks so crispy and yummy...perfect for evening snacks..

    Sunandas Kitchen

  2. Had at a friends place once..loved it..looks crispy..

  3. Never heard about this, quite interesting. Looks very tempting.

  4. Wow thats my fav and you have done it so well.. looks super crispy and nice clicks :) Feel like munching on them now!!

  5. this is another interesting idea Raks ! i generally chop the leaves and make it ! this is too good !

  6. I too make this..but chop it. Your's is looking so tempting...

  7. Saw this recipe once in magazine.... you made it so delicious Raji...nic clicks too

  8. Can have a plate full of these beauties,sooo irresistible.

  9. interesting recipe..tempting

  10. love that shapes :-) perfect timing for a pakoda

  11. this version is more crisp than the other versions. love both the version.

  12. looks crispy...tempting clicks

  13. Really tempting, we have the weather or these!

  14. addictive way to gorge on Palak.

  15. yummy one...the idea of adding the whole leaf is nice...

  16. healthy and crispy pakoda's :)

  17. This comment has been removed by the author.

  18. I find the dish amazing, I’ll definitely try it. Pakoda has alwaya been my favorite, thanks for the gr8 recipe and tips.
    I was bored with eating ordinary food, I think you all must have (been in/are in) the same phase, so this is definitely for you an exotic Indian recipe with gr8 sections filled with delicious recipes.

  19. Looks very appetizing, sounds new and interesting to me!

  20. it's my favorite monsoon recipe.


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