Palak Pakoda

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

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  • 1 kg - palak
  • 250 g - gram flour (approx)
  • 200 g - rava (semolina) (approx)
  • 12 - green chillies
  • 1 piece - ginger
  • 1 tbsp - ajwain
  • 1 tbsp - cumin
  • salt to taste
  • oil to fry

How to Make Palak Pakoda

  • Wash palak, drain water and chop coarsely.
  • Chop green chillies, ginger into fine pieces and mix with palak.
  • Add ajwain, cumin seeds and salt.
  • Gradually, add gram flour and semolina to the palak till the batter is of semi-solid consistency.
  • No water is to be added since the batter can be mixed in the juice of the palak.
  • Keep oil in a pan. When the oil is hot, wet hand and take the batter and drop in small portions in to the oil.
  • Cook over a slow fire till the pakodas are of light brown colour. Palak pakodas are delicious and can be eaten plain or with tomato sauce.