Spinach Potato (Aloo Palak) Pakora – Manjula’s Kitchen

Spinach Potato Pakoras are nice as an appetizer, a tasty praise in your afternoon tea and a spicy scrumptious snack anytime. They’re made with spinach, potatoes, besan and spices after which fried until crispy golden.

Will serve 4

Spinach Potato (Aloo Palak) PakoraSubstances:

  • 2 massive potatoes peeled and cubed in small items, (will make 2 cups of cubed potatoes)
  • 2 cups packed spinach roughly chopped
  • 2 inexperienced chilies finely chopped, regulate to style
  • 1 cup besan (gram flour, obtainable in Indian grocery shops)
  • 2 tablespoons rice flour
  • 1/2 teaspoon purple pepper, regulate to style
  • 2 teaspoons coriander crushed (dhania)
  • 1 teaspoons mango powder (amchoor, obtainable in Indian grocery shops)
  • 1 teaspoon cumin seeds (jeera)
  • 2 teaspoons salt
  • ¼ teaspoon asafetida (hing)
  • Approx. 2 tablespoons of water regulate as wanted
  • Additionally want oil to fry


  1. Mix all of the dry elements, besan, rice flour, coriander, cumin seeds, purple pepper, salt, mango powder, and asafetida in a bowl. Combine it nicely.
  2. Add potatoes, spinach, and inexperienced chilies into dry combine, combine it nicely and add water as wanted to make mushy and sticky dough. When you find yourself able to fry pakoras combine the veggies with dry elements, in any other case spinach and potatoes will depart the water due to salt.
  3. Warmth not less than one inch of oil in a frying pan over medium excessive warmth. To check, put one drop of batter within the oil. The batter ought to come up and never change coloration immediately.
  4. Place about one tablespoon of combine holding along with your fingers into the oil. Don’t over lap the pakoras.
  5. Fry the pakoras in small batches; this may take three to 4 minutes per batch. Fry the pakoras, turning often, till each side are golden brown.
  6. Repeat this course of for the remaining batches.
  7. The crispy, scrumptious pakoras are actually able to serve.


If the oil is simply too sizzling the pakoras is not going to be crisp; if the oil shouldn’t be sizzling sufficient, the pakoras will likely be greasy.

Initially posted 2014-03-05 23:05:57.

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