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India · Food

Crispy Palak Pakora

20 min
880 kcal
2 servings

By eatmundo · July 11, 2026

Crispy Palak Pakora🇮🇳AI-generated image

Same ingredients, elsewhere in the world

1 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. The percentage is the share of ingredients the two recipes have in common.

Same technique: Fritter74 recipes from 19 countries

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.

According to eatmundo's ingredient comparison, the closest dish to Crispy Palak Pakora from another cuisine is Panelle (Italy): the two share 25% of their ingredients.

Ingredients

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2 servings

How 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 Palak Pakora?

Palak Pakora is an Indian fritter made by deep-frying spinach and potato coated in a spiced chickpea flour batter. It is typically served as a savory snack or appetizer, often accompanied by tea or chutney.

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 180°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?

Whisk the chickpea flour with water until the batter is thick and smooth enough to coat the back of a spoon, then add the spinach and potatoes along with the cumin seeds and salt.

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