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20 min


2 cup packed spinach roughly chopped

1 cup besan gram flour

2 Tbsp corn starch

2 tsp chilli flakes adjust to taste

2 tsp coriander crushed dhania

½ tsp IWP mango powder/ amchoor

½ tsp IWP Sabut Jeera/cumin seeds 

½ tsp salt

⅛ tsp IWP Hing

1 tsp oil

How to prepare

Combine all the dry ingredients, with spinach, besan, corn starch, coriander, IWP Sabut Jeera/cumin seeds, chili flakes, salt, IWP mango powder, and IWP Hing/asafetida in a bowl. Mix it well.

Add water as needed to make a sticky dough.

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 slowly.

Oil your palm lightly, take about 2 tablespoons of dough and roll them in patties, but not very thin. Make all the patties and put them over the greased plate.

Drop the patties slowly in oil, do not overlap the pakoras. Fry the pakoras 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.

They taste best when they are served hot. Palak Pakoras taste delicious specially when they are served with sweet and sour tamarind chutney, and hot cup of chai. You can also serve them as a chaat drizzling whipped yogurt, tamarind chutney and cilantro chutney. 

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  • Image of PALAK PAKORA recipe
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