Spinach pakoda/Keerai pakoda/Palak pakora/கீரை பக்கோடா/ Recipe with video

Written by: 7aumsuvai
Crispy and yummy pakoda recipe, prepared with fresh spinach leaves, besan, rice flour and other spices, deep fried in oil and served with ketchup or even with coconut chutney.

Serves 4 to 5
  • 2 to 3 cups – Spinach/palak/ keerai (chopped)
  • 1 big – Onion (sliced lengthwise)
  • 1/2 inch – Ginger chopped finely
  • 1 cup – Besan/Gram flour/ Kadalai maavu (or add as needed)
  • 1/4 cup – Rice flour (or add as needed)
  • 1/4 tsp – Ajwain/Omam (crush it with hands)
  • 1/8 tsp – Turmeric powder
  • 1/2 to 1 tsp – Red chilli powder (or add as needed)
  • Pinch of asafoetida
  • Salt to taste
  • Water as needed

Preparation method:
  1. Take a mixing bowl, add chopped spinach, sliced onion,chopped ginger, followed by crushed ajwain,turmeric powder, red chilli powder,asafoetida,salt to taste.
  2. Finally add besan/ gram flour and rice flour, mix well thoroughly. Slowly sprinkle water and mix well till you get a crumbly texture. Don’t add too much water.
  3. Heat oil in a pan and pinch small pieces from batter, deep fry till it turns golden brown. Serve hot with tomato ketchup or coconut chutney.


  • You may add as much as besan and rice flour required for the desired consistency. Refer the video or stepwise pictures for perfect consistency.
  • Do not over fry the pakoda, otherwise it will taste bitter while eating.
  • You may replace the spinach with any other keerai/leaves of your choice.
  • Wash the spinach thoroughly in water for 2 to 3 times, then finely chop them.
  • Do not over crowd while deep frying pakoda.
  • Keep flame over medium flame, so that inner side of the pakoda will also cook evenly.
  • Pakoda batter should not be very thick or very thin. If it is thick then the pakoda will be very hard. If it is thin then the pakoda will absorb lot of oil and also it will not hold its shape.

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