Palak And Veggie Pakora
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About Palak And Veggie Pakora
Pakoras are always a popular snack for parties, gatherings, or those delightful tea-time gossip sessions. This Palak and Veggie Pakora recipe brings together the goodness of spinach, onion, potato, and French beans for a vibrant, flavorful twist on the classic Indian fritter.
What makes this recipe truly special is its simplicity and versatility—you can easily toss in whatever vegetables you have on hand, making it both convenient and crowd-pleasing. Crispy on the outside and tender within, these pakoras are perfect for satisfying cravings, sharing with friends, or enjoying as a cozy evening treat.
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Recipe Time & More
Ingredients
- 1 bowl Spinach (spinach chopped)
- 1 Onion (medium size chopped)
- 1 Potato (medium size chopped)
- 12.5 French Beans
- 2 Green Chilli (chopped)
- 1 tsp Chilli Flakes
- 1 bowl Chickpea Flour (Besan, gram flour)
- 1.5 tsp Salt (or as per taste)
- 1/2 tsp Carom Seeds (Ajwain, carom seeds)
- 1/2 Cup Batter (or water water for making)
- Oil (for frying)
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Instructions
- Take vegetables clean them and cut them
- In a bowl take Spinach, onion, potato, beans, chillies, chilly flakes, ajwain, salt and besan
- mix all the ingredients
- Now add little water to this and mix the ingredients as shown in picture
- Mix water till you get a sticky dough like consistency
- In a pan heat oil and drop small ball of mixture in a pan as shown in picture
- Fry these pakoras on medium flame till it is cooked properly
- Repeat the steps with rest of the mixture
- Enjoy pakoras with a hot cup of tea ..
Recipe Notes
- You can Check the mixture if it is not binding vegetables properly add a tablespoon more of besan to this
- While adding water be careful not to add excess water
- You can add carrots, cauliflower or any other vegetables that are available at home …..
Additional Tips
- For extra crunch, add a tablespoon of rice flour or semolina to the chickpea flour batter—this helps create a crispier coating on the pakoras.
- After washing the spinach and other vegetables, be sure to dry them thoroughly with a kitchen towel before mixing into the batter; excess moisture can make the pakoras soggy and cause oil splattering.
- Serve the pakoras immediately on a wire rack instead of paper towels to keep them crisp longer, as steam trapped underneath can soften the crust.
- For a flavorful twist, mix a teaspoon of ajwain (carom seeds) or crushed fennel seeds into the batter—these spices pair beautifully with both spinach and chickpea flour, enhancing the savory profile.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 216kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 6.6g | Sodium: 855mg | Fiber: 1g | Sugar: 1g
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Meera Girdhar
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This is so tempting! Can’t wait to cook it.
I’m eager to make this recipe!
What a flavorful dish! Thanks for sharing.
Perfect dish! Can’t wait to cook it.
Love it…. But can it be baked ?
Tastyyyy !!