Palak Pakoda Recipe | Crispy Keerai Pakoda | Evening Snack Recipe

Palak Pakoda also known as Spinach Pakoda is a delicious, crispy, and nutritious Tamil Nadu Special snack recipe that transforms humble spinach leaves into golden, crunchy bites of pure joy! These irresistible fritters combine fresh palak (spinach) with gram flour (besan) and aromatic spices, creating a perfect balance of health and indulgence that's ideal for rainy evenings, tea-time cravings, or festive gatherings.

Evening Snack Recipes: Onion Bonda, Mysore Bonda, Vegetable Vada, Keerai Vadai

Variety Rice Recipes:  Peanut rice, Pudina sadam, Kovil Puliyodharai

Ingredients needed to make Spinach Pakoda / Keerai Pakoda

Gram Flour / kadalaimaavu- 2 cups
Rice Flour - 2 tbsp

Spinach - 1 cup (I have used Palak keerai)

Green chillies - 2 nos.

Ginger - 1/ inch

Garlic pods - A handful
Ghee - 1 tsp.
Fennel seeds / Sombu - 1 tsp. 
A pinch of baking soda
A pinch of Asafoetida
Red Chilli powder -1 tsp
Salt to taste
Oil for deep frying.

Method for making Spinach Pakoda / Keerai Pakoda

1. Wash and chop spinach into fine pieces. Allow it to dry completely. You can use any keerai of your choice. I have used Palak Keerai.

2. Grind green chillies, garlic and ginger along with fennel seeds.

3. Take a mixing bowl  add a pinch of baking soda and a drop of ghee and mix well. 

4. Next add chopped Keerai, salt, gram flour, rice flour, red chilli powder, asafoetida, ground paste and mix well.

5. Sprinkle little water if needed and mix well. Now the batter for pakoda is ready. Add little hot oil and mix well.

Heat oil in a kadai and drop the batter in clusters like pakoda.

Fry them till it becomes golden brown on all sides. 

Now the Crispy Palak Pakoda is ready to be served with any variety rice recipe or as a tea-time snack.