Spinach & Potato Fritters (Aloo-Palak Pakora)
Easy Indian-style spinach and potato fritters — crispy, healthy and perfect for a quick snack or tea time.
Ingredients
Equipment
Method
- Wash the spinach leaves thoroughly, drain excess water, then roughly chop them. Keep aside.
- Peel and boil the potatoes until soft. Drain and dice into small pieces.
- In a large mixing bowl, combine chopped spinach, diced potatoes, chopped onion, green chillies and grated ginger.
- Add gram flour, rice flour (if using), turmeric powder, red chilli powder, coriander powder, cumin powder, asafoetida and salt. Mix well.
- Add little water gradually — just enough to bring the mixture together into a thick batter that holds shape. Avoid making it too runny.
- Heat oil in a deep frying pan or kadai on medium heat.
- Take small portions of the batter (about 1–2 tbsp) and carefully drop them into hot oil. Do not overcrowd the pan.
- Fry the fritters till they turn golden brown and crisp, turning once in between for even cooking.
- Remove fritters with a slotted spoon and drain on kitchen paper to remove excess oil.
- Serve hot with mint-coriander chutney, tamarind chutney or ketchup and a cup of tea.
Notes
You can adjust the amount of green chillies and red chilli powder based on your spice preference. If you prefer less oil, batter can also be air-fried or shallow fried. Fresh spinach gives best texture; avoid using wilted leaves.