How to make Palak Pakoda

Palak Pakoda

Pakode, be it Potatoes, Palak, Mooli, Kanda, Brinjal, Paneer etc are India's favourite munchies.....Be it rains, winters, unexpected guests...They are our go-to snack due to ease of making and yummy taste. Palak Pakode are the easiest, crunchiest and the crispiest of the lot.
Course Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10 Pakode
Calories 148 kcal
Author Anju Bhagnari


  • 10 big-size Palak Leaves (washed and pat-dried)
  • 1 cup Besan
  • 2 tablespoons Rice Flour
  • 1 teaspoon Red Chilli Powder
  • ΒΌ teaspoon Turmeric Powder
  • Salt as per taste
  • Water as needed
  • 3 cups Oil


  1. In a bowl, mix together the besan, rice flour, red chilli powder, salt and turmeric powder.
  2. Adding water little by little whisk it to a smooth and lump-free batter.

  3. The batter should be of medium consistency, a little bit thicker than dosa batter.

    Besan paste for Palak Pakoda
  4. Keep the oil for heating in a thick bottom pan on medium flame.

  5. Reduce the flame when it heats up.

  6. Dip the palak leaves one by one in the batter so as to coat well on both sides.

  7. Gently tap off the excess batter and slide 2 to 3 leaves in the hot oil.

  8. Fry till it turns golden brown on both sides.

  9. Adjust the heat to medium-low flame in between.

  10. Remove with a pair of tongs on paper towels or a sieve.

    Palak Pakdoa step by step
  11. Similarly, fry all the leaves and serve hot with any spicy chutney.

  12. The pakodas will lose the crunchiness if kept for long, so it's best to serve them immediately.

    Palak Pakoda Recipe