Crispy spinach fritters — palak pakora — fold chopped spinach into a fluffy chickpea-flour batter laced with roasted cumin and kalonji. They fry in minutes and vanish even faster.
Craving a snack that’s irresistibly crispy on the outside, tender on the inside, and bursting with savory flavor? Look no further! These Spinach Fritters, known as Palak Pakora in India, are the ultimate treat for any occasion. They transform simple spinach into a delightful, crunchy bite that’s both comforting and incredibly delicious. Perfect for a rainy afternoon with a cup of chai or as a crowd-pleasing appetizer for your next get-together. We love serving them piping hot right out of the pan, accompanied by a zesty Green Chutney or a sweet and tangy Tamarind Chutney for the perfect flavor combination.
Ingredients
• 4 cups / 120g chopped fresh spinach, washed and thoroughly dried
• 6 tbsp / 60g chickpea flour (besan)
• 2 tbsp / 20g rice flour
• ¼ – ½ tsp / 1-2g (0.07 oz) red chili powder, to taste
• ½ tsp / 1g (0.04 oz) ground roasted cumin
• 1 fresh green chili, finely chopped, optional
• 3 tbsp / 10g fresh cilantro, chopped
• ⅓ tsp / 2g (0.07 oz) salt, or to taste
• ½ tsp / 1g (0.04 oz) kalonji (nigella seeds)
• 6 tbsp / 90ml water, approximately
• Peanut or canola oil, for frying
Instructions
1. In a large mixing bowl, combine the thoroughly dried spinach, chickpea flour, rice flour, red chili powder, ground roasted cumin, optional green chili, fresh cilantro, and salt.
2. Using your hands, mix everything together, gently mashing the spinach to help it release moisture. Slowly add the water, a tablespoon at a time, mixing until the batter is thick and just holds together in clumps. Be careful not to add too much water.
3. Pour about ½ inch of oil into a medium frying pan or kadai and heat over medium heat until a small drop of batter sizzles immediately.
4. Take small portions of the mixture and form them into 12 rough, slightly flattened patties. As you form them, place them on a plate and sprinkle the kalonji (nigella seeds) evenly over the top.
5. Carefully place half of the patties into the hot oil, ensuring not to overcrowd the pan. Reduce the heat to medium-low.
6. Fry for 2-3 minutes on the first side until golden and crisp. Flip carefully and fry for another 2-3 minutes on the second side until the fritters are a deep reddish-gold and cooked through.
7. Remove the cooked fritters with a slotted spoon and let them drain on a wire rack or a plate lined with paper towels. Repeat the process with the remaining batter.
8. Serve immediately while piping hot with your favorite chutneys. For Tamarind Chutney, we recommend diluting one tablespoon of chutney with one tablespoon of water for the perfect dipping consistency.
Nutritional Information
• Serving Size: 3 fritters. Calories: 150kcal, Carbohydrates: 10g (0.35 oz), Protein: 4g (0.14 oz), Fat: 10g. (0.35 oz) (Note: Values are approximate and will vary based on oil absorption and specific used.)
Pro Tips
• for Perfect Spinach Fritters
• Ensure your spinach is bone dry. Excess water will make the batter too thin and the fritters will absorb too much oil, becoming soggy instead of crisp.
• Don’t skip the rice flour! It’s the secret ingredient that guarantees an extra crispy, crunchy texture that lasts.
• Maintain a consistent oil temperature around 350°F or 175°C (350°F). If the oil is too cool, the pakoras will be greasy; if it’s too hot, they’ll burn on the outside before cooking through.
• Before adding any water, use your hands to mash the spinach with the flour and salt. This helps release the spinach’s natural moisture, meaning you’ll need less water and get a more flavorful fritter.
FAQ
Q: Are these spinach fritters vegan
A: Yes, this Palak Pakora recipe is 100% vegan. It is made entirely from plant-based ingredients like spinach, chickpea flour, rice flour, and spices, containing no dairy or other animal products.
Q: Is this spinach pakora recipe gluten-free
A: Absolutely. These fritters are naturally gluten-free because they use chickpea flour (besan) and rice flour instead of wheat flour. Just be sure to use certified gluten-free flours if you have a severe allergy or celiac disease.
Q: What can I substitute for rice flour to keep them crispy
A: While rice flour is highly recommended for the ultimate crunch, you can substitute it with an equal amount of cornstarch. This will also help create a light and crispy texture for your vegetarian fritters.
Q: How do I store and reheat leftover spinach fritters
A: Store leftover fritters in an airtight container in the refrigerator for up to 2 days. To make them crispy again, reheat them in an air fryer at 350°F (175°C) for 3-4 minutes or bake them on a wire rack in a preheated oven until hot. Avoid the microwave, as it will make them soggy.
Q: Are these spinach fritters a good source of vegetarian protein
A: Yes, they provide a decent amount of plant-based protein, primarily from the chickpea flour (besan). Each serving of three fritters contains approximately 4 grams (0.14 oz) of protein, making them a satisfying and savory vegetarian snack.
Pro Tips
- Wash the spinach well ahead of time and dry it completely — wet leaves thin the batter and soften the fry.
- Add the water gradually, only as needed; the batter should be thick enough to hold the leaves in little clumps.
- The kalonji (nigella seeds) is a small detail with big aroma, so don't swap it out casually.
- Drop the pakoras in small clumps rather than one flat cake — the ruffled edges are where the crunch lives.
Frequently Asked Questions
Can I use frozen spinach?
Fresh is strongly better here — frozen leaves carry too much water for a batter that's meant to stay light.
Why chickpea flour and rice flour together?
Chickpea flour brings flavor and body while the rice flour adds extra crackle; together they make the classic pakora snap.
How do I keep pakoras crisp?
Drain on a wire rack and serve hot; a lidded container traps steam and softens them fast.
Can I make the batter ahead?
Whisk it up to an hour ahead, but fold in the spinach only just before frying.
Recipe card below.
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Crispy Spinach Fritters (Palak Pakora)
Ingredients
Method
- In a large mixing bowl, combine the thoroughly dried spinach, chickpea flour, rice flour, red chili powder, ground roasted cumin, optional green chili, fresh cilantro, and salt.
- Using your hands, mix everything together, gently mashing the spinach to help it release moisture. Slowly add the water, a tablespoon at a time, mixing until the batter is thick and just holds together in clumps. Be careful not to add too much water.
- Pour about ½ inch of oil into a medium frying pan or kadai and heat over medium heat until a small drop of batter sizzles immediately.
- Take small portions of the mixture and form them into 12 rough, slightly flattened patties. As you form them, place them on a plate and sprinkle the kalonji (nigella seeds) evenly over the top.
- Carefully place half of the patties into the hot oil, ensuring not to overcrowd the pan.
- Reduce the heat to medium-low.
- Fry for 2-3 minutes on the first side until golden and crisp.
- Flip carefully and fry for another 2-3 minutes on the second side until the fritters are a deep reddish-gold and cooked through.
- Remove the cooked fritters with a slotted spoon and let them drain on a wire rack or a plate lined with paper towels.
- Repeat the process with the remaining batter.
- Serve immediately while piping hot with your favorite chutneys. For Tamarind Chutney, we recommend diluting one tablespoon of chutney with one tablespoon of water for the perfect dipping consistency.
- Don't skip the rice flour! It's the secret ingredient that guarantees an extra crispy, crunchy texture that lasts.
- Before adding any water, use your hands to mash the spinach with the flour and salt. This helps release the spinach's natural moisture, meaning you'll need less water and get a more flavorful fritter.
