Crispy on the outside and tender in the middle, palak pakora is a classic Indian snack made with fresh spinach, chickpea flour, warming spices, and hot oil. These golden fritters come together quickly and deliver big flavor in every bite. Paired with mint chutney and tamarind sauce, they are the kind of snack that feels right at home on a rainy afternoon, at a festive gathering, or beside a hot cup of chai.
Why You’ll Love This Recipe
Palak pakora is one of those recipes that gives you a lot of reward for very little effort. The batter is simple, the ingredients are pantry-friendly, and the finished pakoras are crisp, savory, and deeply satisfying. Spinach adds freshness and texture, while besan and spices create that unmistakable pakora flavor.
You will also love how versatile this snack is. It works as a tea-time treat, an appetizer for guests, or part of a larger Indian snack platter. Since the batter is naturally egg-free and dairy-free, it is also an easy option for many households.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the palak pakoras
2 cups spinach leaves, washed and roughly chopped
1 cup besan (chickpea flour)
1/4 cup rice flour
1 teaspoon carom seeds (ajwain)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
salt, to taste
1/2 to 3/4 cup cold water, added as needed
oil, for deep frying
For the mint chutney
1 cup fresh mint leaves, packed
1/2 cup fresh cilantro leaves, packed
1 green chili, adjusted to taste
1 inch fresh ginger, peeled and chopped
2 tablespoons lemon juice
1/2 teaspoon roasted cumin powder
1/2 teaspoon chaat masala
salt, to taste
2 to 3 tablespoons water, as needed
For serving
tamarind sauce, as desired
Directions
Add the chopped spinach to a mixing bowl.
Stir in the besan, rice flour, carom seeds, turmeric powder, red chili powder, cumin powder, garam masala, and salt.
Gradually pour in the cold water, mixing as you go, until a thick batter forms. The batter should cling well to the spinach without turning runny.
Heat oil in a deep frying pan or kadai over medium heat.
Once the oil is hot, carefully drop spoonfuls of the spinach batter into the oil.
Fry in batches for 3 to 4 minutes, turning occasionally, until the pakoras are golden brown and crisp.
Remove the pakoras with a slotted spoon and place them on paper towels to drain excess oil.
To make the mint chutney, blend the mint leaves, cilantro, green chili, ginger, lemon juice, roasted cumin powder, chaat masala, salt, and water until smooth.
Adjust the chutney consistency with a little extra water if needed.
Serve the hot palak pakoras immediately with mint chutney and tamarind sauce.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
A little variation can make this recipe feel new every time you prepare it.
Add sliced onions to the batter for extra sweetness and crunch.
Mix in finely chopped green chilies for a spicier version.
Add a pinch of crushed coriander seeds for more texture and aroma.
Use chopped kale or methi along with spinach for a different leafy twist.
Sprinkle in a little amchur powder for a tangier flavor.
Make smaller pakoras for party platters and larger ones for a more rustic tea-time snack.
Storage/Reheating
Palak pakoras are best enjoyed fresh, when the outside is at its crispiest. If you do have leftovers, let them cool completely before storing.
Store the pakoras in an airtight container in the refrigerator for up to 2 days. Keep the mint chutney in a separate airtight container in the refrigerator for up to 2 days as well.
To reheat, place the pakoras in an oven or air fryer at 350°F until hot and crisp again. Avoid microwaving them if possible, since that can make them soft instead of crunchy.
FAQs
What is palak pakora?
Palak pakora is a popular Indian fried snack made by coating spinach in a seasoned chickpea flour batter and frying it until crisp and golden.
Can I use whole spinach leaves instead of chopped spinach?
Yes, you can. Whole small spinach leaves create a more traditional style, while chopped spinach gives you more evenly shaped fritters that are easier to scoop and fry.
Why is rice flour added to the batter?
Rice flour helps make the pakoras lighter and crispier. It adds extra crunch to the outer layer.
How do I know the batter consistency is right?
The batter should be thick enough to coat the spinach well and hold its shape when dropped into hot oil. If it is too thin, the pakoras can turn greasy.
Why should I use cold water in the batter?
Cold water helps keep the batter lighter, which can improve the texture and make the pakoras crispier after frying.
What oil temperature is best for frying pakoras?
Medium heat works best. If the oil is too hot, the outside browns too quickly. If it is too cool, the pakoras absorb more oil and become heavy.
Can I make palak pakora without chutney?
Yes, the pakoras are flavorful on their own, but mint chutney and tamarind sauce add freshness and contrast that make them even more enjoyable.
Can I make these pakoras ahead of time?
You can mix the dry ingredients ahead of time and prepare the chutney in advance, but the pakoras themselves are best fried just before serving.
Are palak pakoras vegan?
Yes, this recipe is naturally vegan as written, since it uses no dairy or eggs.
What can I serve with palak pakora?
They pair wonderfully with mint chutney, tamarind sauce, masala chai, and other Indian snack favorites such as onion pakora or paneer pakora.
Conclusion
This palak pakora recipe is everything a good snack should be: easy, flavorful, crisp, and comforting. With fresh spinach, a well-seasoned batter, and a quick fry until golden, these fritters bring classic tea-time flavor to your table with very little effort. Serve them hot with mint chutney and tamarind sauce, and you have a simple snack that always feels special.
Crispy golden palak pakora made with fresh spinach, chickpea flour, and aromatic spices, deep-fried until crunchy and served with refreshing mint chutney and tangy tamarind sauce.
Ingredients
2 cups spinach leaves, washed and roughly chopped
1 cup besan (chickpea flour)
1/4 cup rice flour
1 teaspoon carom seeds (ajwain)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
Salt to taste
1/2 to 3/4 cup cold water (as needed)
Oil for deep frying
1 cup fresh mint leaves (packed)
1/2 cup fresh cilantro leaves (packed)
1 green chili
1 inch fresh ginger, peeled and chopped
2 tablespoons lemon juice
1/2 teaspoon roasted cumin powder
1/2 teaspoon chaat masala
Salt to taste
2 to 3 tablespoons water (as needed)
Tamarind sauce for serving
Instructions
Add the chopped spinach to a mixing bowl.
Stir in the besan, rice flour, carom seeds, turmeric powder, red chili powder, cumin powder, garam masala, and salt.
Gradually pour in the cold water, mixing as you go, until a thick batter forms that coats the spinach well.
Heat oil in a deep frying pan or kadai over medium heat.
Once the oil is hot, carefully drop spoonfuls of the spinach batter into the oil.
Fry in batches for 3 to 4 minutes, turning occasionally, until the pakoras are golden brown and crisp.
Remove the pakoras with a slotted spoon and place them on paper towels to drain excess oil.
To make the mint chutney, blend mint leaves, cilantro, green chili, ginger, lemon juice, roasted cumin powder, chaat masala, salt, and water until smooth.
Adjust the chutney consistency with extra water if needed.
Serve the hot palak pakoras with mint chutney and tamarind sauce.
Notes
Rice flour helps create a crispier texture in the pakoras.
Use cold water to keep the batter light and improve crispiness.
Do not overcrowd the frying pan to maintain oil temperature.
Pakoras taste best when served fresh and hot.
You can add sliced onions or green chilies to the batter for extra flavor.
