Crispy Onion Palak Pakoda, Easy Spinach Tea-Time Snacks
Onion palak pakoda is a crisp, flavorful, and delightful snack popular in India that combines the crunchiness of onions with the earthy flavors of spinach, some common spices, herbs, and gram flour. These deep-fried fritters are a staple during monsoons and winters, often enjoyed with a hot cup of chai or coffee.
Spinach in Hindi stands for Palak, and pakora or pakoda stands for fritters. Pakoras hold a special charm in Indian cuisine, offering a satisfying crunch and a burst of flavor in every bite. Different varieties of pakoras are made with various combinations – potato, cheese, paneer, vegetables, herbs, and many more.
Onion and palak together create a unique combination – the sharpness of onions contrasts beautifully with the mild, slightly sweet taste of spinach, while the spices add warmth and depth. Onion palak pakoda is a perfect go-to snack for gatherings, festival occasions, tea-time evening snacks, or simply a comfort food on a rainy day.
The magic of delicious and tempting Onion Palak Pakoda lies in its simple yet well-balanced ingredients. Chickpea flour (besan) forms the base, binding the onions and spinach while providing a nutty flavor. Aromatic spices like turmeric, chili powder, coriander seeds, and asafoetida enhance the taste, while a hint of fresh coriander and chaat masala can add a twist.
Secondly, achieving the perfect crunch is an art. The batter should be thick enough to coat onions and palak without being too runny. Deep frying at the right temperature ensures a crisp exterior while keeping the inside soft and flavorful. For a healthier twist, many people prepare these pakoras using an air fryer or shallow frying, which allows for delightful crispiness while significantly reducing the amount of oil used compared to traditional deep-frying methods.
Onion Palak Pakodas are best if served hot, accompanied by green chutney, tamarind chutney, or ketchup. They pair wonderfully with masala chai, making a treat for an evening snack.
The onion palak pakoda is the only snack perfect for all occasions. Onion Palak Pakodas bring people together with their irresistible crunch and unique flavor. Simple to make yet incredibly satisfying, they remain one of the most loved snacks in Indian cuisine.
Next time you make pakoda at home, do not miss making these all-time favorite onion palak pakoda loved by all age groups.
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Table of Contents
Recipe Video
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Crispy Onion Palak Pakoda, Easy Spinach Tea-Time Snacks
Ingredients
- 3 Onion
- 2 cups Spinach
- 6 – 7 tbsp Gram Flour
- 2-3 Green Chillies
- 1 tbsp Garlic and Ginger Paste Optional
- Fresh Coriander Handful
- ¼ tsp Asafoetida
- ¼ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- ¼ tsp Chaat Masala
- 1 tbsp Coriander Seeds
- Pinch Baking Soda
- 1 tbsp Oil
- Salt as per taste
Instructions
- Slice three onions and transfer them to a bowl.
- Wash two cups of chopped spinach thoroughly with water and add them to the bowl with the onions.
- If desired, add one tablespoon of crushed garlic and ginger paste.Tip* – This is optional.
- Add two to three chopped green chilies, a handful of fresh coriander, ¼ teaspoon of asafoetida, ¼ teaspoon of turmeric powder, one teaspoon of red chili powder, one tablespoon of coriander seeds, ¼ teaspoon of chaat masala, salt to taste, a pinch of baking soda, and one tablespoon of o
- Gently squeeze and mix all the ingredients well.
- Take some gram flour; start by adding 3 to 4 tablespoons and mix thoroughly without adding water.
- Add 2 to 3 tablespoons of gram flour and mix again. *Tip: Do not add too much gram flour; it should just coat the onions well.
- A tight, dry mixture should be ready.
- Take small portions of the mixture and gently drop them into medium-hot oil.
- Do not flip them immediately; allow them to fry for about a minute.
- After a minute, flip to the other side and fry until golden brown.
- Drain the pakoras on a kitchen napkin.
- Serve hot with green chutney and tamarind chutney.
How to Make Onion Palak Pakoda at Home Step by Step with Photos
- Slice three onions and transfer them to a bowl.
- Wash two cups of chopped spinach thoroughly with water and add them to the bowl with the onions.
- If desired, add one tablespoon of crushed garlic and ginger paste. Tip* – This is optional.
- Add two to three chopped green chilies, a handful of fresh coriander, ¼ teaspoon of asafoetida, ¼ teaspoon of turmeric powder, one teaspoon of red chili powder, one tablespoon of coriander seeds, ¼ teaspoon of chaat masala, salt to taste, a pinch of baking soda, and one tablespoon of oil.
- Gently squeeze and mix all the ingredients well.
- Take some gram flour; start by adding 3 to 4 tablespoons and mix thoroughly without adding water.
- Again add 2 to 3 tablespoons of gram flour and mix again. Tip*: Do not add too much gram flour; it should just coat the onions well.
- A tight, dry mixture should be ready.
- Take small portions of the mixture and gently drop them into medium-hot oil.
- Do not flip them immediately; allow them to fry for about a minute.
- After a minute, flip to the other side and fry until golden brown.
- Drain the pakoras on a kitchen napkin.
- Serve hot with green chutney and tamarind chutney.
FAQ
How to keep onion pakora crispy?
The magic of delicious and tempting crispy onion palak pakora lies in its simple yet well-balanced ingredients. Chickpea flour (besan) forms the base, binding the onions and spinach while providing a nutty flavor. Secondly, achieving the perfect crunch is an art. Do not add too much gram flour and no water. The batter should be thick enough to coat the onions and palak without being too runny. Deep frying at the right temperature ensures a crisp exterior while keeping the inside soft and flavorful.
What are the ingredients for onion palak pakoda?
Onion palak pakoda is a crisp, flavorful, and delightful snack popular in India that combines the crunchiness of onions with the earthy flavors of spinach, some common spices, herbs, and gram flour
What is the difference between onion bhaji and onion pakoda?
Onion bhaji and onion pakoda are essentially the same dish—a delicious snack suitable for any occasion. However, the name varies by region in India: in Maharashtra (the western region), it is called onion bhaji, while in the northern region, it is known as onion pakoda.
Why do my onion pakoras or bhajis fall apart while frying?
If the batter for pakoras or bhajis is too watery, it will instantly spread apart when it hits the oil. To achieve the right consistency, avoid adding too much gram flour, and do not add any water. The batter should be thick enough to coat the onions and spinach without being runny.
Frying at the appropriate temperature is crucial for obtaining a crisp exterior while keeping the inside soft and flavorful. Heat the oil to a medium temperature, and after dropping in the pakoras, allow them to fry for about a minute before flipping them. Continue frying until they turn golden brown.
Conclusion
In this recipe for onion palak pakoda, we share tips and tricks to make crispy and delicious snacks at home. The magic of this onion palak pakodas lies in the simplicity of their ingredients, the perfect preparation of the batter, and frying them at the right temperature. Onion palak pakoda is an ideal snack in Indian cuisine, suitable for all gatherings, and popular among all age groups. If you haven’t tried these fritters yet, we encourage you to do so and enjoy them with green mint and sweet tamarind chutney. If you like this recipe, please share it with your friends and leave a comment to help us improve.