🇮🇳 India · Food
Crispy Palak Pakora
By eatmundo · July 11, 2026
These addictive spinach and potato fritters are a staple of Indian street food, especially during the monsoon season. They are light, crispy, and best enjoyed piping hot with a side of spicy mint chutney.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, whisk 200g of chickpea flour with water to create a thick, smooth batter that coats the back of a spoon.
- 2
Roughly chop 100g of fresh spinach and peel and slice 2 potatoes into thin, matchstick-like strips.
- 3
Add the spinach and potato slices into the batter along with a teaspoon of cumin seeds and salt.
- 4
Mix everything thoroughly until the vegetables are evenly coated with the thick batter.
- 5
Heat 500ml of vegetable oil in a deep pan to 180°C, testing with a small drop of batter to see if it sizzles instantly.
- 6
Drop tablespoon-sized portions of the mixture into the hot oil carefully, avoiding overcrowding the pan.
- 7
Fry for 3-4 minutes, turning once, until the edges turn golden brown and crispy.
- 8
Drain the pakoras on a paper towel for 1 minute before serving immediately to maintain their crunch.
Frequently Asked Questions
What is the best way to cut the spinach for the crispiest texture?+
Roughly chop the spinach leaves into ribbons rather than mincing them, as larger pieces hold their shape better and create a more satisfying crunch.
How thin should the potato slices be?+
Slice the potatoes into very thin matchsticks or translucent rounds, as thick pieces will remain raw and heavy while the batter burns.
At what temperature should the oil be for deep-frying?+
Maintain the oil at 350°F (175°C); if it is too cool, the pakoras will absorb excess oil and turn soggy instead of crispy.
How can I prevent the batter from becoming too watery?+
Salt the spinach and potatoes after washing and let them sit for 10 minutes, then squeeze out all excess moisture before adding the chickpea flour.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
