Palak Pakoras (Spinach fritters) / Ramadan Recipes

Spinach pakoras


Recipe Courtesy – Zahera Ummat

1. Palak/ spinach – 200 – 250 gm, roughly chopped (Makes about 2 – 3 cups)

    Garlic , crushed – 3 – 4

    Green chilies – 2, finely chopped

    Turmeric powder – 1/2 tsp

    Chilly powder – 3/4 tsp

    Cumin seeds – 3/4 tsp

   Ajwain / aymodakam – 1/2 tsp

   Hing / asafoetida – 1 pinch

   Cilantro – 2 – 3 tbsp, chopped

   Salt – To taste

2. Rice flour – 2 tbsp

    Besan / chickpea flour – 1 cup + 3 – 4 tbsp

3. Oil – To deep-fry


1. Combine the chopped spinach with all the remaining ingredients numbered 1. Crush well using your fingers until water oozes out of this mixture. Add rice flour and chickpea flour. Mix well. You don’t have to add any extra water, the water that oozes out from the spinach should be more than enough.

2. Heat oil in a heavy-bottomed vessel at medium-high heat. Once hot, bring down the heat to medium. To check if the oil  is hot enough, drop a small piece of the batter into the oil, if it rises to the surface immediately, then the oil is hot enough to fry the pakoras. Scoop small portions of the mixture and drop gently into the oil. Do not overcrowd the vessel. Fry until crispy and golden brown on both sides, about 3 – 5 minutes. Drain them on paper towels. Repeat with the remaining batter. Serve immediately with green chutney /ketchup and tea/coffee.

Palak Pakoras

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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