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Palak Pakoda (Indian-style Crispy Spinach Fritters)

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 2 cups finely chopped fresh spinach
  • ½ teaspoon fennel seeds
  • ½ teaspoon red chilli powder
  • ¼ teaspoon cumin powder
  • ¼ teaspoon chaat masala
  • salt to taste
  • 1 cup chickpea flour, also known as besan
  • water as needed
  • light cooking oil for deep frying


  • Mix everything except the water and oil in a large bowl until well incorporated. Slowly add in water to form a thick, pancake-like batter.
  • Heat enough oil in a deep wok for deep frying. Gently add in a tablespoon of the batter to make the fritters. Try and not crowd the wok by adding too many at a time.
  • Deep fry for 6-8 minutes on medium heat, turning them over to ensure that they brown and cook on all sides. Once the fritters are golden brown and crisp, remove them on paper towels to soak up any excess oil. Serve hot with some Green Chutney or ketchup on the side!