Palak Pakora | পালক পকোড়া | Crispy Spinach Fritters Recipe | Jharna’s Kitchen Official

🍃🥡 Palak Pakora (Spinach Pakoda) — a delightful crispy Indian snack made from fresh palak leaves coated in a spiced besan batter and deep-fried to golden perfection. This recipe is simple yet irresistibly delicious, making it a perfect evening snack for monsoon, winter evenings or whenever you crave something warm and crunchy.

Each bite is crispy, airy, lightly spiced and bursting with fresh spinach flavour. Serve with hot tea and chutney — pure comfort on a plate! ☕💚

🥘 Ingredients You’ll Need:

🟢 For Batter

Fresh Palak/Spinach Leaves

Besan (Gram Flour)

Rice Flour (for extra crispiness)

Onion finely chopped optional

Green Chilli (chopped)

Ginger paste

Jeera / Cumin

Ajwain (for digestion & flavour)

Hing optional

Turmeric Powder

Red Chilli Powder

Salt as needed

Water — just enough for batter

Oil for frying

🔥 Step-by-Step Cooking Method:

Wash & prep the palak — pat them dry to prevent oil splatter.

Make the batter — mix besan, rice flour, chilli, ginger paste, jeera, ajwain, salt & spices.

Add water little by little to make a semi-thick batter that coats leaves evenly.

Heat oil in a kadai — medium flame is ideal for crisp & evenly cooked pakora.

Dip each spinach leaf into the batter, coat well and gently slide into hot oil.

Fry until golden, crisp & crunchy on both sides.

Remove on tissue to soak extra oil.

Serve hot — the crispness is best when fresh!

🍽️ Serving Suggestions:

✔️ Green coriander chutney
✔️ Sweet tamarind chutney
✔️ Kasundi or tomato ketchup
✔️ Best enjoyed with hot chai on rainy evenings 🌧️☕

💡 Variations You Can Try:

🔸 Spinach Bhaji version — chopped palak mixed directly into batter
🔸 Add peanuts or til for extra crunch
🔸 Add a pinch of chaat masala before serving
🔸 Make air-fryer or tawa roasted for a healthier version

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