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Palak Pakoray

Prep Time 5 minutes
Cook Time 35 minutes
40 minutes
Course Snack
Servings 4


  • 2 cups besan/gram flour (can be found in South Asian grocery stores)
  • 1 cup water
  • Salt to taste
  • 2 teaspoon coriander seeds roasted and ground
  • 2 teaspoon red chilli flakes
  • ¼ teaspoon baking soda
  • 1 bunch spinach leaves trimmed and halved
  • ½ cup canola/sunflower/vegetable oil + more as needed


  • Place the besan in a large bowl and add salt, ground coriander seeds, chili flakes and baking soda. Slowly pour in the water, whisking it in till the mixture is consistent (it shouldn't be watery or too thick).
  • Heat a small saucepan (I used a 2 qt. saucepan) and add about ½ cup of oil or more if you'd like. Bring heat up to medium. Once the oil begins to simmer, begin to fry in small batches. Cover the spinach leaves with the flour batter and carefully drop the dredged spinach leaves on to the pan. Make sure their shape stays intact and don't overcrowd the pan. If the pakoras don't float up immediately, let the oil heat up a little more.
  • Fry each side till it becomes a medium brown. Flip. The timing will vary based on the heat of the pan. Bring the heat down to low if the pan begins to overheat and pakoras begin to burn easily
  • Transfer fried pakoras on paper towels to absorb excess oil.