Palak Pakoda

IMAG0526I never had heard of palak pakoda until I witnessed it in my office cafeteria a month ago. It sounded new to me and got me thinking. I had been planning on making it for S. The fact that we dont get to be with each other very often these days, this thought just remained a thought. But how long would I need to wait to try this yummy sounding dish? I tried it yesterday and it was a super duper success!! I know palak is healthy and frying it is not! But if I have to win S’s heart, its only with the fried food for he loves anything oily 😀 When I started cleaning out palak only I realized I didnt have the most important ingredient “Gram Flour”.  With no further ado, I nudged S to get a new pack (when we were well past our  lunch time). The fried food loving husband came back in five minutes with a pack of flour and then I tried out those pakodas 🙂 Here is the recipe –



  • Fresh bunch of Palak
  • Gram Flour – 1 cup
  • Rice Flour – 2 tbsp
  • Salt – as required
  • Water – as required
  • Jeera Powder – 2 tsp
  • Chili Powder – 2 tsp
  • Oil – for frying



  1. Clean the palak by washing it under tap water for 2 times and select fairly big sized leaves and let them dry.
  2. Take a mixing bowl, add gram flour, rice flour, salt, jeera powder, red chili powder. Add enough water to make it into a smooth batter. Neither too runny nor thick.
  3. Heat the oil in a kadai.
  4. Dip each leaf of palak into the batter after folding it to two halves.
  5. Put it into the oil kept for fry and let it get golden brown before taking it off.
  6. Serve it hot with tomato ketchup or coconut chutney.

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