Palak Pakodi | Perfect Palak Pakodi with Tips

Street Food | vegetarian

  • Prep Time 5 Mins
  • Cook Time 15 Mins
  • Servings 4


  • 200/1.5 gms/Cups Besan (Gram Flour)
  • 200 gms Tender Palak Leaves
  • 5 Green Chillies
  • 1/2 tbsp Salt
  • 1/2 tbsp Turmeric
  • 2-3 tbsp Water
  • 1 tbsp Zeera (Cumin)
  • 1/2 tbsp Ginger- Garlic Paste


  1. Crush the green chillies coarsely in a pestle.
  2. Take the cumin, crushed chillies, salt, turmeric, ginger garlic paste in a bowl, and mix all with a little water.
  3. Mix in the Besan. Wash the Palak leaves under running water nicely. Add these to the Besan mixture after draining off all water from the leaves.
  4. Rub Besan on to the leaves gently using your fingers. (Look at the tips for details about how to mix the flour).
  5. Press the leaves coated with Besan and put them into the Kadai when the oil is really hot. Then lower the flame and wait until the colour of the Pakodis changes. Now raise the flame and fry till golden and crisp.
  6. Remember that the Mumbai Besan Pakodis appear to be soft when fried but become hard after they cool down.