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Spinach Pakora, golden brown and crispy bites served
Spicy and crispy spinach pakora bites

Crispy Spinach Leaf Fritters (Palak Pakora)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Appetizers
Spinach isn't just for creamed vegetable dishes! Here, whole leaves (or large pieces) get a crispy, spicy coating. The water content of the spinach evaporates during frying, making the leaf paper-thin and crispy inside the batter. A true finger food that is impossible to stop eating.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Mixing bowl
  • Frying pan
  • Paper towels

Allergen Information

⚠️ None (Gluten-Free)

Instructions

1 ✓

Wash the spinach leaves and dry them very thoroughly.

Tip: Water is the enemy of frying: if the leaf is wet, it will shed the batter and the oil will splatter.
2 ✓

Mix a batter slightly thicker than pancake batter from the flours, spices, and water.

Tip: Let it sit for 5 minutes so the flour particles absorb moisture.
3 ✓

Dip the leaves into the batter, let the excess drip off, then gently lower into hot oil.

Tip: Do not fold the leaves; let them fry spread out so they become crispy.
4 ✓

Fry for 1-2 minutes per side until golden brown. Drain.

Tip: It cooks quickly, be careful not to burn it!

Recipe FAQ

The batter clumped up with the spinach.
Dip the spinach leaves individually or in small bunches into the batter, don't pour it all together, or it will become one big lump.

Ingredients

  • 1 1/2 cups Chickpea Flour (Besan)
  • 1/3 cup Rice Flour
  • 4 oz Fresh Spinach Leaves (patted dry)
  • 1 tsp Cumin
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Chili Powder
  • 1 inch piece Fresh Ginger (grated)
  • 2 cloves Garlic (crushed)
  • 1 tsp Salt
  • 2/3 cup Water
  • 2 cups Oil