How to make palak bhajia | Palak pakoda recipe | spinach pakoda

How to make palak bhajia | Palak pakoda recipe | spinach pakoda

Palak pakoda recipe (palak bhajia )

know how to make palak bhajia,  Palak pakoda recipe and important suggestions for this recipe. Palak bhajia (Spinach pakoda) is very popular street food, which Indians love most during the cold and monsoon seasons. Spinach pakoras are very easy to make at home if you follow our recipe. Spinach leaves are washed and cut and dipped in gram flour solution, then fried in hot oil. If a little eating soda is added to the gram flour, it becomes crisp and tasty. Apart from spinach, you can also make pakoras of fenugreek leaves, cauliflower, bell pepper, green onions, thick chili, and potato.

Palak pakoda

Preparation time                       10 minutes

Cooking time                            20 minutes

Serve                                        05 members

Difficulty level                           Easy

Cuisine                                     Indian

Ingredients for Palak bhajia (Palak pakora)

Spinach leaves                  250 grams

Gram flour (Besan)         01 cup

Rice flour                             02tbsp

Baking soda                        1/2 tsp

Red chili powder              01 tsp

Turmeric powder             02 tsp

Asafoetida (Hing)            01 pinch

Green chili                          02 (finely chopped)

Green coriander leaves 01 tbsp

Salt                                         as needed

Cooking Oil                         for frying

Potato                                  01 Big (Chopped) optional

Bell pepper (capsicum)  01 Big (Chopped) optional

Green Pea                          ½ Cup optional

How to make palak bhajiya (Palak pakoda recipe)

  • Place the spinach leaves in a mesh basket and wash them with running water and let them dry in the open air.
  • Take gram flour according to the above-mentioned quantity in a large bowl and mix some rice flour in it. Prepare a thick slurry by adding water to it. Keep in mind that there are no lumps in it.
  • Now add asafetida, red chili powder, chopped green chilies, turmeric powder, and salt and mix well. Leave this prepared batter in the room temperature for 10 minutes.
  • After the spinach leaves dry, finely chop them. You can also use whole leaves of spinach. If you want to make pakora with potatoes, then cut it into slices. We have also used capsicum and green peas in our ingredients, you can too.
  • Before making bhajia, whisk the batter well, the better the pakoras will be, the better.
  • Now heat the oil in a deep bottom pan, the oil should be well heated. To check if the oil is hot or not, add a few drops of gram flour slurry, the fried drop will come up.
  • With the help of your fingers, pour round-round pakoras in the hot oil, when one side turns brown, turn it otherwise it will remain raw from inside.
  • After frying the pakoras, put them in the paper napkin, so that the excess oil comes out.
  • Now your hot Palak Pakoda is ready, serve it with green coriander chutney or tomato sauce. read also.


  • Do not leave any lumps in the slurry, as good as the pakoras will be good.
  • Fry the pakora in hot oil only, fry in less hot oil, pakora will drink oil.
  • Add baking soda, it makes pakoras.

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Palak pakoda