Spinach/keerai pakoda is very quick, easy and crispy recipe. You can use any green leaves for this recipe but spinach/palak tastes delicious. This is one of the easiest and healthy pakoda. We can enjoy this as a tea time snack or as a starter for parties.

If you are looking for other starter recipes, check out here Potato Bonda, Urad dal Vadai.



  • Tea time snack, Appetizer.
  • Side dish for rice with sambar, Mor Kuzhambu.

AUTHOR : Dimple                           CUISINE : South Indian
COURSE : Appetizer, Snack           YIELD :15-20 Pakodas


  • Spinach – 1 cup (firmly packed)
  • Onion(medium) – 1 (thinly sliced lenthwise)
  • Besan flour – 1 cup
  • Rice flour – 3 Tbsp
  • Turmeric – a pinch
  • Salt – as required
  • Red chilli powder – 3/4 Tsp
  • Asafoetida / Hing – a pinch
  • Garam Masala – 1/2 Tsp
  • Green chilli – 2 (vary with spice level)
  • Curry leaves – 1 string
  • Coriander leaves – 2 Tbsp (finely chopped)
  • Ginger garlic paste – 1 Tsp
  • Ghee – 1 Tsp
  • Fennel seeds – 1 Tsp
  • Ajwain – 1/2 Tsp
  • Baking soda – a pinch
  • Water – as required
  • Oil – for deep fry


  1. Wash and chop spinach.
  2. Slice onion lenthwise. Finely chop coriander leaves and curry leaves.
  3. Mash/ finely chop green chilli.


  1. In a mixing bowl add besan flour, rice flour, turmeric, salt, red chilli powder, hing and garam masala. Mix everything well.
  2. In a large mixing bowl add spinach, onion, green chilli, coriander leaves and curry leaves.
  3. Add besan flour mix to this. Add fennel seeds, ajwain, ginger garlic paste, ghee and baking soda. Mix everything well.
  4. Sprinkle water little by little and prepare a tight dough.
  5. Heat oil in a kadai or pan over medium flame. Drop a small pinch of batter to oil. It should come up immediately. Then oil is ready for frying.
  6. Take a hand full of dough and drop it into oil in batches. Pakodas need not to be in regular/even shape.
  7. Flip and fry until pakodas become golden brown on all the sides.
  8. Remove from oil and place it on a paper towel to absorb excess oil.
  9. Crispy Spinach pakodas are ready.


  • Add very less baking soda.
  • You should prepare a tight dough. Otherwise pakodas will absorb more oil.
  • Each time try with different variety of greens.
  • If you don’t like fennel seeds use fennel powder. But make sure you use it any way. It gives very good flavor to pakoda.

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Step by Step Procedure with pictures :



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