Crispy Aloo Palak Pakora Recipe - Spinach Potato Fritters

// Aloo Palak Pakora - Spinach Potato Fritters fritters make a great appetizer, snack, brunch or even breakfast. Serve these crispy snacks with hot tea/coffee.



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Spinach Potato fritters make a great appetizer, snack, brunch or even breakfast. A hot cup of evening tea/coffee and these crispy fritters = Euphoria.

Learn to make Crispy Aloo Palak Pakora Recipe | Spinach Potato Fritters Recipe with step-by-step video tutorial.

a brass plate of crispy aloo palak pakor on a table with a fork

This combination of spicy pakoras along with some green chutney and tamarind chutney makes one of the most desired combos one can never get enough of. They are made with spinach, potatoes, besan, and spices and then fried till crispy golden.

Related: Baked Mushroom Spinach Kofta Curry

a bowl of spinach potato fritters with a spoons green chutney and tamarind chutney

What is Pakora?

Pakora is the name for any kind of gram flour coated fritters. These dishes are quite popular in India. They are also known as pakoda, pakode, pakodi, pakod, bhajji or fakkura, bhajiya in different regions.

Related: Spinach Tomato Chili Whole Grain Pasta

What is Aloo Palak Pakora?

These crispy Aloo Palak Pakoras are effortless besan/chickpea/gram flour battered, deep fried seasoned Indian Fritters which are superfluous for the rainy and cold weather.

I said rainy and cold season because in the Northern part of India Pakoras are expressly made during the monsoon.

But If you ask me, I would tell you that these delectably crumbly pakoras are not only perfect for the monsoon or showery climate, but these can also be gulped at any time of the day throughout the whole year.

a bowl of crispy aloo palak pakora on a table

Related: Spinach Kofta Biryani

Yes, like any other fritters you can have them anytime, but they are just godsent especially on a drizzly day.

I believe that eating piping hot pakoras during monsoon gives a feeling or warmth and comfort and that’s the reason why pakoras are, in general, are consumed as a downpour snack in India.

For Indian people, Chai and pakoras are a requisite when it’s pouring.

a basket of crispy aloo palak pakora with a bowl of green mint coriander chutney

Related: Aloo Palak Paratha Recipe

I have written many times that I don’t eat fried food frequently, but I do adore pakoras. These crispy snacks are something I simply can’t say no to.

Related: Spinach Cheese Puffs

How to serve Aloo Palak Pakora?

You can simply eat these pakoras without anything right after they are out of the frying pan. But they sure taste much yummier when served along with sweet and tangy tamarind chutney (Imli Ki Chutney), and spicy green chutney (Hare Dhaniye Ki Chutney).

It tastes also good when served as an appetizer along with cajun potatoes, and aloo pakora.

This is a spicy and gratifying snack:

Aloo Palak Pakora Or Aloo palak ke pakode are usually served duringindian weddings, parties, and get-togethers. These irresistible bites taste wonderful even when they are cold. That’s why they even make a wonderful snack for picnics.

Related: Spinach Tomato Chili Whole Grain Pasta

You may also like these other pakoras and Snacks:

Potato Stuffed Bread Pakora

Gobi Pakora

Mix Vegetable Pakora

How To Make Dahi Ke Kabab

Gujarati Khaman Dhokla Recipe in 2 Styles 

Khatta Meetha Indori Poha

a close up of a plate of aloo palak pakora with two bowls of dipping sauces

Like all the other pakoras, these Aloo Palak Pakoras aka Spinach Potato Fritters are also so deliciously addictive.

I am alerting you that if you only want to taste these fritters, then don’t even try a single bite, because after that bite you’ll surely struggle to stop at just one, or two. Stopping at one or two bites is next to impossible. 😉

Related: Cabbage Spinach Thepla

In this palak pakora, spinach is the other main ingredient. Spinach is so known for its nutrients, goodness and health benefits.

These aloo palak pakoras are a really excellent way to incorporate greens and veggies into your snacks. Plus, these satisfying Spinach Potato Fritters are vegan, gluten-free, and vegetarian. You can serve them as a tea time snack, party appetizer, brunch or even as a breakfast.

Other than eating pakoras as snack you can also make easy pakora chaat using mix aloo palak pakors.

Love spinach recipes? Then you would also like Palak Chilla, and Palak Paneer Recipe.

Related: Palak Paneer Recipe

You may also like the ’Palak Patta Chaat’ I have shared last week. Unlike my palak patta chaat, in this palak pakoda recipe, I have used roughly chopped spinach/palak.

Related: Moong Dal Palak Idli

a bowl of crispy aloo palak pakora that is sitting on a table

What are some important tips, tricks, and variations to make your best Palak Pakora at home?

  1. I have added 2 tbsp of rice flour to the batter because it provides a nice crunch and crisp. However, if you don’t want rice flour, you can completely omit this part.

  2. I have also added lemon juice to the batter. It helps in balancing the taste of the spices with flour.

  3. I have also added 1 tbsp of hot oil to the batter. It enhances the flavor and gives you the fluffiest pakoras. Perfect crisp outer layer and soft inner layer.

  4. I have added roughly chopped spinach to the batter, but you can also add finely chopped spinach leaves.

  5. I have also added sliced onions to the batter. They give these pakoras a nice texture and taste. Instead of slicing, you can also finely chop the onions.

Related: Garlicky Spinach Mango Tomato Pizza with Hot Pepper Sauce and Flakes

a plate of aloo palak pakora on a napkin next to a bowl of chutneys

How to make Aloo Palak Pakora?

It takes little to no time to prepare the ingredients. Within about 15 minutes you will have a batch of crispy and appetizing golden pakoras ready to be eaten.

Related: Palak Ki Puri Recipe

Simply heat oil in a deep frying pan. Meanwhile, in a bowl, add roughly chopped spinach, add diced potatoes, finely sliced onion, green chilies, carom seeds, grated ginger, salt, chili powder, turmeric powder, asafetida, rice flour, chickpea flour and give it a nice mix.

Add water little by little to make a thick batter. Now add lemon juice and hot oil and mix thoroughly.

Scoop batter into hot oil. Deep fry. Done.

Check out full recipe in the recipe box on this page.

Related: Aloo Palak Paratha Recipe

So are you ready to enjoy the spicy and flavorful blend of spinach and potatoes? Try out these pakoras.

a bowl of spinach potato fritters on a table with a spoon

Crispy Aloo Palak Pakora Recipe - Spinach Potato Fritters (Step-by-step photo instructions)

Making Batter:

  1. In a large mixing bowl, add the chopped spinach, sliced onions, diced potatoes, green chilies, grated ginger, carom seeds, salt, asafetida, red chili powder turmeric powder, rice flour, and gram flour.
  2. Image of the recipe cooking step-1-1 for Crispy Aloo Palak Pakora Recipe - Spinach Potato Fritters
  3. Mix well to combine.
  4. Image of the recipe cooking step-1-2 for Crispy Aloo Palak Pakora Recipe - Spinach Potato Fritters
  5. Add water little by little and make a thick batter. The batter should coat the vegetables. (Do not add too much water and make a thick batter.)
  6. Image of the recipe cooking step-1-3 for Crispy Aloo Palak Pakora Recipe - Spinach Potato Fritters
  7. Add the lemon juice, and hot oil.
  8. Image of the recipe cooking step-1-4 for Crispy Aloo Palak Pakora Recipe - Spinach Potato Fritters
  9. Mix everything well and keep it aside.
  10. Image of the recipe cooking step-1-5 for Crispy Aloo Palak Pakora Recipe - Spinach Potato Fritters

Frying Pakoras:

  1. Heat enough oil for deep frying in a heavy-bottomed pan. Turn the heat to medium-high.
  2. Image of the recipe cooking step-2-1 for Crispy Aloo Palak Pakora Recipe - Spinach Potato Fritters
  3. Carefully drop about 2 tbsp chickpea mixture into the hot oil.
  4. Image of the recipe cooking step-2-2 for Crispy Aloo Palak Pakora Recipe - Spinach Potato Fritters
  5. Make only 5-6 pakoras at a time.
  6. Image of the recipe cooking step-2-3 for Crispy Aloo Palak Pakora Recipe - Spinach Potato Fritters
  7. Use a spatula/ladle to turn them so that they cook all over.
  8. Image of the recipe cooking step-2-4 for Crispy Aloo Palak Pakora Recipe - Spinach Potato Fritters
  9. Deep fry till they turn crisp and golden brown from all sides. Drain onto an absorbent paper, and set aside. Repeat this process for the rest of the mixture.
  10. Image of the recipe cooking step-2-5 for Crispy Aloo Palak Pakora Recipe - Spinach Potato Fritters
  11. Serve these crispy, delicious aloo palak pakoras as an evening snack over a hot cup of tea or coffee.
  12. Image of the recipe cooking step-2-6 for Crispy Aloo Palak Pakora Recipe - Spinach Potato Fritters

Recipe Card


Crispy Aloo Palak Pakora Recipe - Spinach Potato Fritters [Recipe]

Recipe Image
Aloo Palak Pakora - Spinach Potato Fritters fritters make a great appetizer, snack, brunch or even breakfast. Serve these crispy snacks with hot tea/coffee.
★★★★★
(Rating: 5 from 112 reviews)

Prep time 🕐 Cook time 🕐 Total time 🕐
30 mins
Category ☶ Cuisine ♨ Serves ☺
Snacks Indian 5-6
Nutrition Info ⊛ Serving size ⊚
330 calories 1 serving

INGREDIENTS

For Aloo Palak Pakora:
  • 1 cup potatoes (aloo), peeled and diced into small pieces
  • 3 cups spinach (palak), rinsed and roughly chopped
  • 1 cup onions, sliced
  • 6-7 small green chilies cut into 2 pieces
  • 1 teaspoon carom seeds (ajwain)
  • 1 teaspoon ginger (adrak), grated
  • Salt to taste
  • 1 teaspoon red chili powder (lal mirchi powder)
  • 1/2 teaspoon turmeric powder (haldi powder)
  • A pinch of asafetida (hing)
  • 2 tablespoons rice flour (chawal ka atta)
  • 1 cup gram flour (besan)
  • 1 teaspoon lemon juice (neembu ka ras)
  • 1 teaspoon hot oil
  • 1/4 cup water, or as needed
  • Oil for deep frying

INSTRUCTIONS:

Making Batter:
  1. In a large mixing bowl, add the chopped spinach, sliced onions, diced potatoes, green chilies, grated ginger, carom seeds, salt, asafetida, red chili powder turmeric powder, rice flour, and gram flour.
  2. Mix well to combine.
  3. Add water little by little and make a thick batter. The batter should coat the vegetables. (Do not add too much water and make a thick batter.)
  4. Add the lemon juice, and hot oil.
  5. Mix everything well and keep it aside.
Frying Pakoras:
  1. Heat enough oil for deep frying in a heavy-bottomed pan. Turn the heat to medium-high.
  2. Carefully drop about 2 tbsp chickpea mixture into the hot oil.
  3. Make only 5-6 pakoras at a time.
  4. Use a spatula/ladle to turn them so that they cook all over.
  5. Deep fry till they turn crisp and golden brown from all sides. Drain onto an absorbent paper, and set aside. Repeat this process for the rest of the mixture.
  6. Serve these crispy, delicious aloo palak pakoras as an evening snack over a hot cup of tea or coffee.

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NOTES:

  1. I have added 2 tbsp of rice flour to the batter because it provides a nice crunch and crisp. However, if you don’t want rice flour, you can completely omit this part.
  2. I have also added lemon juice to the batter. It helps in balancing the taste of the spices with flour.
  3. I have also added 1 tbsp of hot oil to the batter. It enhances the flavor and gives you the fluffiest pakoras. Perfect crisp outer layer and soft inner layer.


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