Palak Pakora (Beignets d'Épinards)
Des beignets croustillants d'épinards et d'oignons liés à une pâte de pois chiche épicée. Irrésistibles avec un chai.
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Combine the spinach, onion, chili, ginger, spices and salt. Leave for 5 minutes to release moisture.
Bind
Add both flours and mix with your hands, sprinkling in water only if needed, until the leaves are just coated in a thick batter.
Fry
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Serve
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Mix
Combine the spinach, onion, chili, ginger, spices and salt. Leave for 5 minutes to release moisture.
Bind
Add both flours and mix with your hands, sprinkling in water only if needed, until the leaves are just coated in a thick batter.
Fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Spinach pakoras are a favourite variation of India's classic fritters, made in winter when leafy greens are abundant and during the monsoon, when hot fried snacks are a ritual.
Some cooks dip whole spinach leaves in batter for flat, crisp 'palak patta chaat'.
⭐ Why It's Famous
Crunchy and green, palak pakora makes a healthy-ish case for fried snacks.
💡 Fun Fact
Fried spinach leaves topped with yogurt and chutneys become 'palak patta chaat', a modern Delhi restaurant favourite.
North India
28.61°N, 77.21°E
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