Spinach Pakoda.

Spinach Pakoda.

Preparation Time 10 Minutes

Resting Time 15 Minutes

Cooking Time 15 Minutes

Total Time 40 Minutes

Serve 4

Type of Recipe: Starters

Name of Author: Asmi Kadam.


  • 1 Bowl Chopped Palak ( Spinach)
  • ½ Bowl Chopped Coriander Leaves
  • 1 Teaspoon red chili powder
  • 1/3 Teaspoon turmeric
  • Chopped green chili
  • 1 Teaspoon ginger garlic paste
  • 1 Tablespoon crushed coriander seeds
  • ½ Teaspoon carom seeds
  • 1 Tablespoon lemon juice
  • 1/2 Teaspoon salt
  • 1 Tablespoon rice flour
  • ½ Bowl Besan
  • Oil for frying


Wash palak leaves and chopped them finely. Add them into a mixing bowl. Add chopped coriander, chopped chilies, red chili powder, turmeric, ginger garlic paste, crushed coriander seeds, carom seeds, lemon juice and salt. Mix well.

Add besan and rice flour into these mixture. Don’t add water. Mix well. Keep this batter for rest at least 15 minutes.

After 15 minutes, heat a kadai with oil on a medium flame. Once oil heated keep the gas on a low flame. Now put small small portion of batter into the oil. Allow to cook form both the side.

Cook till pakodas crisp and golden.

Serve with mint chutney and ketchup.


Thank you.

Have a wonderful day.

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