Serve this Crispy Aloo Palak Pakora that is a beloved Pakistani snack, combines the earthy flavors of spinach and potatoes with a crispy, golden coating. These crispy aloo palak pakora are perfect for tea time, rainy days, or as a crowd-pleasing appetizer in gatherings and for Ramadan Iftar platter. This recipe is the combination of simple ingredients like gram flour (besan), potatoes, spices, and fresh greens, and turns out quick, easy, and absolutely delicious.
Pakoras are a special taste bites among snack in South Asian cuisine, enjoyed in countries like Pakistan, India, and Bangladesh. They are believed to have originated in the Indian subcontinent and occupied by the people with variations in spices and vegetables. On the cold day taste lovers love to have this snack with the hot cup of chai that gives both taste and calming vibe.
So, if you like crispy homemade snacks or looking for a way to sneak more greens into your cravings, these Aloo Palak Pakoras are sure to hit the gap. Let’s dive into this recipe and create a batch of these irresistible pakoras/fritters!
Ingredients
- 4 medium potatoes (peeled and thinly sliced)
- 2 cups fresh spinach leaves (washed and roughly chopped)
- 1 cup gram flour (besan)
- 1 medium sized onion sliced cut
- 4 fresh green chilis chopped
- 1 tbsp red chili powder (adjust to taste)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp baking soda
- Salt to taste
- Water splash (as needed, to make the batter)
- Oil (for deep frying)
Directions
1. Combine vegetables
In a large mixing bowl, add the sliced potatoes, onions, green chilis and chopped spinach.
2. Make veggies mix
Now add all required spices that are red chili powder, cumin seeds, cracked coriander seeds, baking soda, and salt. Then mix well until the vegetables are evenly mixed with spices and vegetables releases their water.
3. Make the batter
In liquidly veggies mix, add gram flour and combine everything well. Keep mixing with hands until flour begin to become liquidly – a consistency of perfect pakora batter. At this stage if you feel water is not enough to give ingredients a ball like shape, add a splash of water and mix again. Now rest the batter for minimum of 30 minutes. This will add crispness and fluffiness to fried pakoras.
4. Fry the Pakoras
Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, drop spoonful of the batter-coated vegetables into the oil. Fry in small batches to avoid overcrowding in pan. Fry until the pakoras are golden brown and crispy, turning occasionally for even cooking (about 3-4 minutes per batch).
5. Drain and serve
Remove the pakoras with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot with mint chutney, tamarind chutney, or ketchup.
Aloo Palak Pakora is a crispy, flavorful, and easy-to-make snack. So, grab your ingredients and whip up a batch of these delicious pakoras. They’re the perfect way to enjoy the flavors of Pakistan in your own kitchen!
Tips for Perfect Aloo Palak Pakora
Slice potatoes thinly: Thin slices ensure the potatoes cook evenly and become tender inside the crispy coating.
Adjust spice levels: Change the amount of red chili powder or other spices to suit your taste.
Use fresh spinach: Fresh spinach adds a vibrant color and flavor to the pakoras. Don’t use boiled spinach.
Fry in small batches: This ensures the pakoras cook evenly and stay crispy.
Add rice flour: If you want extra crispiness, rice flour is a great addition with gram flour into the batter.
Serving Suggestions and Variations
With Chutney: Serve with mint chutney is the traditional way of eating these crispy pakoras, tamarind chutney, or yogurt dip.
As a Snack: Enjoy with a cup of masala chai for a perfect tea-time treat.
As an Appetizer: Serve as a starter at parties or gatherings.
With Salad: Pair with a fresh cucumber and tomato salad for a light meal.
FAQS
Can I make these pakoras without potatoes?
Yes, you can skip the potatoes and use only spinach or add other vegetables like onions or grated carrots for a different twist.
What can I use instead of gram flour (besan)?
You can use chickpea flour or a mix of all-purpose flour and cornstarch, but the texture and flavor will change.
Can I air-fry these pakoras?
Yes you can, air-fry at 180°C (350°F) for 10-12 minutes, flipping halfway through. Spray with a little oil for crispiness.
Are these pakoras vegan?
Yes, this recipe is naturally vegan as long as you use plant-based oil for frying.
Crispy Aloo Palak Pakora
6
servings30
minutes30
minutes250
kcalCrispy Aloo Palak Pakora combines the earthy flavors of spinach and potatoes with a crispy, golden coating. Made with simple ingredients like gram flour (besan), potatoes, spices, and fresh greens, this recipe is quick, easy, and absolutely delicious for perfect tea time or gatherings.
Ingredients
4 medium potatoes (peeled and thinly sliced)
2 cups fresh spinach leaves (washed and roughly chopped)
1 cup gram flour (besan)
1 medium sized onion sliced cut
4 fresh green chilis chopped
1 tbsp red chili powder (adjust to taste)
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp baking soda
Salt to taste
Water splash (as needed, to make the batter)
Oil (for deep frying)
Directions
- Combine vegetables
In a large mixing bowl, add the sliced potatoes, onions, green chilis and chopped spinach. - Make veggies mix
Now add all required spices that are red chili powder, cumin seeds, cracked coriander seeds, baking soda, and salt. Then mix well until the vegetables are evenly mixed with spices and vegetables releases their water. - Make the batter
In a liquidly veggies mix, add gram flour and combine everything well. Keep mixing with hands until flour begin to become liquidly – a consistency of perfect pakora batter. At this stage if you feel water is not enough to give ingredients a ball like shape, add a splash of water and mix again.
Now rest the batter for minimum of 30 minutes. This will add crispness and fluffiness to fried pakoras. - Fry the pakoras
Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, drop spoonful of the batter-coated vegetables into the oil. Fry in small batches to avoid overcrowding.
Fry until the pakoras are golden brown and crispy, turning occasionally for even cooking (about 3-4 minutes per batch). - Drain and serve
Remove the pakoras with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve hot with mint chutney, tamarind chutney, or ketchup.
Notes
- You can proportion the potatoes and use only spinach or add other vegetables like onions or grated carrots for a different twist.