Palak Ke Pakode 🍃 Crispy & Fluffy Spinach Fritters | Easy Indian Tea-Time Snack
Palak Ke Pakode (Spinach Fritters)
Crispy, fluffy besan-coated spinach fritters
A beloved Indian tea-time snack — fresh spinach leaves folded into a spiced gram-flour (besan) batter and fried until golden: crisp on the outside, light and fluffy inside. Palak ke pakode come together in minutes and are the ultimate monsoon, chai-time treat, served hot with ketchup or tangy green chutney.
Ingredients
For the Batter
- 1 packet fresh spinach (palak), thoroughly washed and finely chopped
- 1½ cups besan (gram flour), approx.
- 2 tsp red chili powder
- 1 tsp garam masala
- 1 tsp amchur (dry mango powder)
- ½ tsp baking soda
- 1 tsp salt (or to taste)
- Cold water, as needed (to make the batter)
For Frying
- Oil, for deep frying
Instructions
- Prep the spinach. Wash the spinach thoroughly to remove any dirt, then finely chop it so the batter coats it evenly.
- Make the batter. In a mixing bowl, add the besan along with the red chili powder, garam masala, salt, baking soda and amchur powder; mix well. Gradually whisk in cold water to form a smooth batter — neither too thick nor too runny.
- Combine & rest. Fold the chopped spinach into the batter until well coated. Let the mixture rest for 15–20 minutes so the baking soda activates, giving soft, fluffy pakode inside.
- Fry. Heat oil in a heavy-bottomed pan. Once hot, drop in spoonfuls of batter and fry on both sides until evenly light golden brown and crispy.
- Serve. Drain on paper towels and serve hot with ketchup or fresh green coriander chutney.
Pro tip: Finely chop the spinach so the besan coats it evenly. Whisk the batter with cold water to control the texture — and, the crucial step, let it rest 15–20 minutes so the baking soda makes the pakode light and fluffy inside. Fry in hot oil in a heavy-bottomed pan so they crisp instantly without soaking up oil, and pull them out at light golden brown: because of the fresh spinach they won't darken much, and stopping early keeps the flavour fresh and the spinach vibrant.
The Story Behind This Dish
Pakode are India's favourite rainy-day indulgence — the moment the monsoon clouds roll in, kitchens across the country fill with the sizzle of fritters and the aroma of fresh chai. Palak (spinach) pakode are the wholesome favourite of the lot, turning a humble leafy green into an irresistibly crispy snack that families have shared over chai-time for generations.
Devi's Delish · devisdelish.com