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Aloo Palak Pakora Recipe

Aloo palak pakora is a delicious tea time snack. It is simply an amazing and warm feeling to have hot aloo palak pakoras with a hot
cup of tea in monsoon season. The taste of deep fried Indian spinach potato fritters becomes more yummy when eaten with green chutney. Aloo palak ke pakode can easily be served as a party snack or in a picnic.

Aloo Palak Pakora


Total Time: 1 hr

Serves: 3 – 4


Ingredients:

  • 20 – 25 spinach leaves (Palak)
  • 2 Potato (Aloo)
  • 100 gms Gram Flour(Besan)
  • 2 tblsp Rice Flour (Chawal Ka Atta)
  • 2 Green Chilies (minced)
  • 1 tsp minced garlic (optional)
  • 1 pinch Baking soda
  • 1/2 tsp Carom Seed (Ajwain)
  • 1 tsp Red Chili Powder
  • 1 cup Water
  • Salt to tatse
  • Oil for frying

How to make aloo palak pakora :


  1. Wash the palak leaves. Drain the water and then cut the stems. Separate each leave and let them dry. Cut them finely.
  2. Also peel, wash and chop potatoes in small cubes.
  3. In a bowl, add besan, red chili powder, garlic, green chilies, rice flour, baking soda, carom seeds and salt. Adding little by little slowly make a batter of this mixture. The batter should be thick enough to coat the leaves evenly. There should not be any lumps.
  4. Keep the mixture aside for 2 – 3 mins and then again beat it for 30 secs. This will make the pakoras very crisp.
  5. Now add the chopped palak and aloo and mix well.
  6. Heat oil in a frying pan. With the help of a spoon or with hands drop small small balls of this batter in the oil. Do not overcrowd or the pakoras will not fry evenly. Also fry them on medium flame otherwise they will get burnt.
  7. Fry till the pakoras become crisp and golden brown on both sides. It will take 3-5 minutes if you fry on medium flame.
  8. Strain them and keep the fried aloo palak pakoras on paper towels. Serve hot with green chutney or ketchup .

Note:

  1. Do not throw the pakoras in the hot oil or else you will burn your skin.
  2. To check if the oil is hot, put a small drop of batter if it comes up immediately the oil is hot enough. If the oil is not hot enough then the pakoras will absorb too much oil.
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