Spinach Potato (Aloo Palak) Pakora

By: Manjula Jain

Serving : 4 people

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Spinach Potato (Aloo Palak) Pakora

Spinach Potato Pakoras are great as an appetizer, a tasty compliment for your afternoon tea and a spicy delicious snack anytime. They are made with spinach, potatoes, besan and spices and then fried till crispy golden.

Spinach Potato

Ingredients

  • 2 large potatoes peeled and cubed in small pieces, (will make 2 cups of cubed potatoes)
  • 2 cup packed spinach roughly chopped
  • 2 green chilies finely chopped, adjust to taste
  • 1 cup besan (gram flour, available in Indian grocery stores)
  • 2 tbsp rice flour
  • 1/2 tbsp red pepper, adjust to taste
  • 2 tbsp coriander crushed (dhania)
  • 1 tbsp mango powder (amchoor, available in Indian grocery stores)
  • 1 tbsp cumin seeds (jeera)
  • 2 tbsp salt
  • ¼ tbsp asafetida (hing)
  • Approx. 2 tbsp of water adjust as needed
  • Also need oil to fry

Instructions

  • Combine all the dry ingredients, besan, rice flour, coriander, cumin seeds, red pepper, salt, mango powder, and asafetida in a bowl. Mix it well.
  • Add potatoes, spinach, and green chilies into dry mix, mix it well and add water as needed to make soft and sticky dough. When you are ready to fry pakoras mix the veggies with dry ingredients, otherwise spinach and potatoes will leave the water because of salt.
  • Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up and not change color instantly.
  • Place about one tablespoon of mix holding with your fingers into the oil. Do not over lap the pakoras.
  • Fry the pakoras in small batches; this will take three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
  • Repeat this process for the remaining batches.
  • The crispy, delicious pakoras are now ready to serve.

Notes

Tips
If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.

Spinach Potato (Aloo Palak) Pakora

Spinach Potato Pakoras are great as an appetizer, a tasty compliment for your afternoon tea and a spicy delicious snack anytime. They are made with spinach, potatoes, besan and spices and then fried till crispy golden.

  • 2 large potatoes peeled and cubed in small pieces, (will make 2 cups of cubed potatoes)
  • 2 cup packed spinach roughly chopped
  • 2 green chilies finely chopped, adjust to taste
  • 1 cup besan (gram flour, available in Indian grocery stores)
  • 2 tbsp rice flour
  • 1/2 tbsp red pepper, adjust to taste
  • 2 tbsp coriander crushed (dhania)
  • 1 tbsp mango powder (amchoor, available in Indian grocery stores)
  • 1 tbsp cumin seeds (jeera)
  • 2 tbsp salt
  • ¼ tbsp asafetida (hing)
  • Approx. 2 tbsp of water adjust as needed
  • Also need oil to fry
  1. Combine all the dry ingredients, besan, rice flour, coriander, cumin seeds, red pepper, salt, mango powder, and asafetida in a bowl. Mix it well.

  2. Add potatoes, spinach, and green chilies into dry mix, mix it well and add water as needed to make soft and sticky dough. When you are ready to fry pakoras mix the veggies with dry ingredients, otherwise spinach and potatoes will leave the water because of salt.

  3. Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up and not change color instantly.

  4. Place about one tablespoon of mix holding with your fingers into the oil. Do not over lap the pakoras.

  5. Fry the pakoras in small batches; this will take three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.

  6. Repeat this process for the remaining batches.

  7. The crispy, delicious pakoras are now ready to serve.

Tips

If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.

Appetizer
Indian
pakora, palak pakora

How to Make Aloo Palak Pakora: A Step-by-Step Guide

Aloo Palak Pakora is a delightful gluten free vegan snack that combines the goodness of spinach (palak) with the earthy flavor of potatoes (aloo), all encased in a crispy, golden-brown batter. This popular appetizer is perfect for rainy days or as a tea-time snack. In this comprehensive guide, we will walk you through the process of making delicious Aloo Palak Pakoras step-by-step.

Preparation and Ingredients for Aloo Palak Pakora

Before diving into the cooking process, it's essential to gather all the necessary ingredients. For this recipe, you will need fresh spinach leaves, potatoes, chickpea flour (besan), rice flour, cornstarch, green chilies, ginger, cumin seeds, carom seeds (ajwain), salt, and oil for frying. Ensure that the spinach leaves and potatoes are thoroughly washed and dried before use.

Tips for Perfect Aloo Palak Pakoras

To achieve the ideal texture and flavor for your Aloo Palak Pakoras, here are some useful tips:

Use Fresh Ingredients: Fresh spinach and potatoes are key to a vibrant and flavorful dish.

Maintain the Oil Temperature: Keep the oil at a consistent temperature while frying to ensure even cooking and crispy pakoras.

Adjust Spice Levels: Customize the spiciness of the pakoras according to your preference by adding or reducing the amount of green chilies.

Experiment with Seasonings: Feel free to add your favorite spices or herbs to the batter for extra flavor.

Serve Immediately: Aloo Palak Pakoras are best enjoyed hot and crispy, so serve them immediately after frying for the ultimate taste experience.

Variations of Aloo Palak Pakoras

While the classic Aloo Palak Pakora recipe is delicious on its own, you can also experiment with various ingredients and flavors to create unique variations:

Cheese-Stuffed Pakoras: Add a savory twist to your pakoras by stuffing them with cheese before frying.

Paneer Palak Pakoras: Replace potatoes with paneer (Indian cottage cheese) for a rich and creamy texture.

Spicy Mint Chutney: Serve your Aloo Palak Pakoras with a zesty mint chutney for an extra kick of flavor.

Mixed Vegetable Pakoras: Incorporate a variety of vegetables like cauliflower, and bell peppers for a colorful assortment of pakoras.

Gluten-Free Option: Substitute chickpea flour with gluten-free flour for a gluten-free version of this recipe.

Benefits of Aloo Palak Pakoras

Aloo Palak Pakoras not only satisfy your taste buds but also offer several health benefits: (H2)

Rich in Nutrients: Spinach is packed with vitamins, minerals, and antioxidants, while potatoes provide a good source of carbohydrates and potassium.

Boosts Immunity: The combination of spinach and potatoes helps strengthen the immune system and protect against infections.

Digestive Aid: The spices used in the pakora batter, such as cumin and ginger, aid digestion and promote gut health.

Energy Boost: Aloo Palak Pakoras are a satisfying and energizing snack, making them perfect for a quick bite or appetizer.

Easy to Make: With simple ingredients and easy preparation steps, Aloo Palak Pakoras are a convenient snack option for any occasion.

FAQs about Aloo Palak Pakoras

Q: Can I make Aloo Palak Pakoras ahead of time?

A: While Aloo Palak Pakoras are best enjoyed fresh, you can prepare the batter in advance and fry them just before serving to maintain their crispiness.

Q: Can I bake Aloo Palak Pakoras instead of frying them?

A: While frying yields the crispiest results, you can try baking the pakoras in a preheated oven at 400°F (200°C) for approximately 20-25 minutes or until golden brown.

Q: Can I freeze leftover Aloo Palak Pakoras?

A: Yes, you can freeze the leftover pakoras in an airtight container for up to one month. Reheat them in the oven or air fryer until heated through before serving.

Q: Can I use frozen spinach for this recipe?

A: While fresh spinach is preferred for its vibrant flavor and texture, you can use thawed frozen spinach as a substitute if fresh spinach is not available.

Q: What can I serve with Aloo Palak Pakoras?

A: Aloo Palak Pakoras pair well with mint chutney, tamarind chutney, or ketchup. They also make a delicious accompaniment to hot chai or masala tea.

Aloo Palak Pakoras are a delightful and versatile snack that can be enjoyed on any occasion. Whether you're hosting a party or simply craving a savory treat, these crispy pakoras are sure to impress. With the guidance provided in this step-by-step recipe, you can easily recreate the authentic flavors of Aloo Palak Pakoras in your own kitchen. So gather your ingredients, heat up the oil, and get ready to indulge in the irresistible crunchiness of these delectable snacks.
Explore more recipes on Manjula's Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

Comments

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    Sumitra
    December 19, 2019 at 3:55 am

    Thanx much Manjulaji,u r very innovative
    Ur recipes r easy and tasty and simple
    U explain so well !
    Even a novice can cook great tasty healthy food for the family
    Best wishes ????????

      Manjula Jain
      December 20, 2019 at 11:20 pm

      Sumitra, thank you

    Shameem Wagner
    January 21, 2018 at 11:56 am

    Hi,
    Thank you. I love pakoras – my mum uses to make them. Should the potatoes be pre-boiled first or raw? Also, I think my mum used to add dried pomegranate seeds (anardhana), which gave a lovely sour flavour, but I’m not should how to use them. Also, do you have a mint or chilli chutney/dip recipe for the pakoras?

      Manjula Jain
      January 25, 2018 at 1:04 am

      Shameen, making changes are always good, and I am using raw potatoes.

    Rakhi poonia
    January 17, 2017 at 6:36 pm

    Thank you for sharing this recepie. Will definitely try.
    Rakhi Poonia

    Renata
    December 14, 2016 at 2:42 pm

    Dear Madame,
    I really enjouy your wonderful recepies and the very nice way of sharing and explaining them. Thanks a lot. Here in Germany I have’nt any problems of getting all the delicious ingrediens but I’m always not quite sure about the right quantities. We don’t use measurements like cups and I guess our teaspoons and tablespoons are much smaller than yours. I always try to estimate the quantities but it would be much easier to get them exactly. Do you have any idea of solving this problem? Thanks a lot and best regards Renata

    Megha Das
    June 29, 2016 at 5:07 am

    I love spinach and now I have switched to organic spinach. This recipe is somethng that I have made for the first time ever. I loved the combination of potato and spinach.

    Romi
    February 19, 2016 at 6:12 pm

    Manjula. Can I use frozen spinach? How much frozen as compared to two cups fresh?
    Also crushed coriander means coarsely ground coriander seeds?

      Manjula Jain
      February 21, 2016 at 11:12 pm

      Romi, spinach also adds to crispness in pakoras but you can use frozen spinach

    kalyani
    July 7, 2015 at 7:33 am

    Thnks ma’am for sharing

    Dhami
    June 25, 2015 at 2:00 pm

    You are so good – what the best is that you explain in english language! WELL DONE.

    kamla masalawalla
    June 18, 2015 at 1:49 pm

    what a nice recipe using cubed potatoes with the spinach,will try .methi bhaji would be nice too .thanks for the wonderful website Manjula ji.

    Anju
    April 11, 2015 at 2:02 pm

    I am in England on a holiday with kids age 2yrs n 7yr. My main problem wen i go out is food. Kids do NT like English food, kindly suggest me some lunch ideas for kids while gng out for sightseeing n also travelling. Non messy n healthy for both my kids.

      Manjula Jain
      April 14, 2015 at 5:23 pm

      Anju, My grand kids like peanut butter sandwiches or cream cheese cucumber sandwich, that taste really good just slice the cucumber very thin.

    Steph
    October 24, 2014 at 2:58 pm

    Are the potatoes raw before frying?

      Manjula Jain
      October 27, 2014 at 7:15 pm

      Steph, use raw potatoes, they will be cooked while frying.

    RUMANA AZAM
    September 17, 2014 at 10:48 pm

    Is there any alternative to aamchoor and hing?it is not available in Bangladesh.

      Manjula Jain
      September 18, 2014 at 11:55 pm

      Rumana, for amchoor you can use most of the time lemon juice or tamarind depends on the recipe, for hing there is no substitute do without.

    kanika.
    September 17, 2014 at 10:00 pm

    Wonderful recipe…..healthy too……I am spinach lover nd want my kids also to eat…this is great idea as they love pakoras….thank u….
    Want some non fried snacks also for kids…….

    Ashfa
    September 17, 2014 at 6:10 pm

    Thanks for the delicious Indian recipes

    anya
    March 12, 2014 at 6:22 am

    Looks wonderful

    Nidhi
    March 12, 2014 at 6:14 am

    This is an awesome recipe. I just ordered all the ingredients required from an online supermarket and had just given it a try. I just prepared chutney along with it and it was an awesome combo. Thanks for it.

    Mike
    March 10, 2014 at 3:12 am

    This is another great recipe for pakoras, but it’s a little different compared to some of your other ones, Manjula.
    Some of your recipes call for rice flour, corn starch arrow root, or even no additive to the besan batter.
    Is there any kind of guidance as to how to choose which batter for each vegetable ingredient?
    Thank you!

      Manjula Jain
      March 10, 2014 at 9:32 pm

      This is a good question, most of the time just besan will work. I have used different times rice flour, and corn starch they provide the different texture to the pakoras. There is no fix formula for that.

    Adelina
    March 8, 2014 at 11:38 am

    This is a truly creative way with pakoras! I will try- seems like a lot of texture there!

    Vishnu B
    March 7, 2014 at 3:02 am

    This is such a wonderful recipe. Thanks for sharing this…

    Amrita
    March 6, 2014 at 12:10 pm

    Thanks Ma’am for sharing , You are inspiration for my Cooking .

    Nice and healthy Food .

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