Crispy Palak Pakoda for Winter Season

Winter Evenings, Chai and Palak Pakoda

Winter evenings in our house mean hot pakodas with chai. While we all love the classic onion bhajiya, there is something incredibly satisfying about the Palak Pakoda. It’s crunchy and earthy, and it’s the easiest way to get everyone to eat their greens.

I don’t just dip spinach leaves in batter. This version has two things that make a big difference. It uses a freshly ground coarse masala instead of store-bought powders, and grated boiled potato, which gives the pakoda a soft, melt-in-the-mouth interior while the outside remains shattering crisp.

What Makes This Palak Pakoda Different

• The “Dardara” Masala: We grind whole Coriander, Cumin, and Fennel seeds freshly. You can taste the coarse spices in every bite, which ready-made powders don’t give you.
• Potato for Binding: Adding grated boiled potato provides body to the fritters. It binds the spinach and onions together so the pakodas turn out fluffy, not flat or hard.
• Extra Crunch: The combination of Besan (Gram Flour) and Rice Flour ensures that the pakodas stay crispy for a long time, even after they cool down slightly.

Tips for Crispy Palak Pakoda

1. No Water Needed: Spinach and onions release plenty of moisture when mixed with salt. Squeeze the mixture well with your hands; this natural moisture is usually enough to bind the flour. Adding extra water makes the pakodas oily.
2. Fry on Medium Heat: If the oil is smoking hot, the outside will brown instantly, but the raw flour inside won’t cook. Fry on medium heat to ensure an even, golden crunch.
3. Don’t Overcrowd: Drop the pakodas into the oil one by one with some space in between. Overcrowding drops the oil temperature and makes the pakodas soggy.

Crispy Palak Pakoda (Spinach Fritters)

Recipe by Neera Sharma

0.0 from 0 votes

Course: Snack / AppetizerCuisine: Indian Street Food

Servings

3-4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

260

kcal

A crispy winter snack made with fresh spinach, grated potatoes, and a special freshly ground spice paste. Extra crispy and flavorful.

Ingredients

• The Base:

• 1 bunch Palak (Spinach), washed and finely chopped

• 1 Onion, thinly sliced

• 1–2 Boiled Potatoes, grated

• The Fresh Masala Paste:

• ½ tbsp Coriander Seeds (Sabut Dhaniya)

• ½ tbsp Cumin Seeds (Jeera)

• ½ tbsp Fennel Seeds (Saunf)

• 3–4 Garlic Cloves

• ½ inch Ginger

• 2–3 Green Chillies

• The Binding and Spices:

• 1 cup Besan (Gram Flour)

• 2–3 tbsp Rice Flour (Chawal ka Atta)

• ½ tsp Turmeric Powder (Haldi)

• ½ tsp Red Chilli Powder

• ¼ tsp Hing (Asafoetida)

• Salt (as needed)

• Oil (for deep frying)

Instructions

• Make the Special Masala: In a small mixer jar, add coriander seeds, cumin seeds, and fennel seeds. Pulse them to a coarse powder. Then, add garlic, ginger, and green chillies to the same jar. Grind again into a coarse paste (without adding water).
• Prepare the Mixture: In a large mixing bowl, combine the finely chopped spinach, sliced onions, and grated boiled potato..
• Add Flavors: Add the prepared fresh masala paste, turmeric, red chilli powder, hing, and salt.
• Bind: Add Besan and Rice Flour. Mix everything well using your hands. Squeeze the spinach and onions while mixing – they will release moisture to form a thick dough-like batter. Note: Avoid adding extra water unless the mixture is too dry.
• Shape: Grease your hands slightly. Pinch small portions of the mixture and form rough ball shapes (don’t smooth them out too much; rough edges get crispier).
• Fry: Heat oil in a kadhai. Once the oil is medium-hot, carefully drop the pakodas in.
• Crisp Up: Fry on medium flame, stirring occasionally, until they turn golden brown and crispy on all sides.
• Serve: Drain on a kitchen tissue to remove excess oil. Serve hot!

Recipe Video

Notes

• Serving: These are best enjoyed piping hot with Green Mint Chutney, Tomato Ketchup, and a steaming cup of Adrak Chai.
• Reheating: If you have leftovers, do not microwave them (they will become chewy). Reheat them in an Air Fryer or oven for 5 minutes to restore the crunch.

Palak Pakoda FAQ

Why are my pakodas oily?

Usually there’s too much water in the batter, or the oil isn’t hot enough. Spinach and onion release their own moisture, so squeeze the mix and add water only if it’s really dry. Fry on medium heat.

How do I keep them crispy for longer?

Add the rice flour. Just 2 to 3 tbsp with the besan keeps the pakodas crisp even after they cool a little.

Can I skip the boiled potato?

You can, but the pakodas turn out flatter and harder. The grated potato binds the mixture and keeps the inside soft.

How do I reheat leftover pakodas?

Put them in an air fryer or oven for 5 minutes. Don’t use the microwave, because it makes them chewy.

Try these next

• Layers wali Khasta Matar Kachori (Flaky Green Peas Kachori)
• Restaurant Style Crispy Corn: Easy Party Snack at Home
• Mumbai Street Style Ragda Pattice (Chaat Recipe)

Frying palak pakoda for guests? Keep the oil at a steady temperature and never leave the pan unattended. For more on safe food handling, see the WHO’s five keys to safer food.