Spinach Fritters Recipe | Palak Patta Pakora | How to Make Spinach Fritters Recipe

What are Spinach Fritters?

Whole spinach leaves dipped in gram flour batter and deep-fried to make a crisp pakora is palak pakora. This is a very easy and simple recipe. I have kept the ingredients to the minimum to maximize the flavor of spinach. Little rice powder/rice flour is added to give a crunchy texture to the spinach fritters. Since whole spinach leaves are used to make spinach fritters, these look very appealing. Further palak pakora can be extended to palak pakora chaat.

Let’s talk about the ingredients for Palak Patta Pakora:

Spinach: It is critical to use firm, whole and big spinach leaves for the recipe. Generally, for spinach recipes, smaller leaves are considered more appropriate. But for this spinach recipe, we need large leaves.  It is important to wash these properly and thereafter pat them dry.

Gram flour (besan): As for any pakora recipe, this recipe is also prepared using gram flour.

Rice powder: Rice flour gives a body as well as a good bite to these pakoras. Do not skip it.

Similar Recipes on the blog

If you are a fan of spinach recipes, we have the best palak paneer recipe on the blog. Do try it. Another interesting spinach recipe is hariyali gatte. And if you are looking for more pakora recipes do check out our collection of monsoon recipes.

How to serve Palak Patta Pakora?

Serve these hot and crisp along with green chutney and tamarind chutney.

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How to make Spinach Fritters?

1.This recipe makes 10-12 pakoras.

2.In a mixing bowl add ½ cup gram flour (besan), 2 tbsp rice flour, salt to taste and ¼ tsp turmeric powder.

3.Add in water to make a thick batter. Mix it very well. Use a whisk/fork and whisk for 5-7 minutes.

4.Take a spinach leaf.

5.Dip in the prepared batter.

6.Pick it from the edge of the leaf.

7.Put in hot oil. And fry on medium flame.

8.Fry till crisp from both the sides.

9.Serve hot. Bon appétit!

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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