Pyaaz Paalak Pakodi/Spinach Onion Pakodi

Name: Pyaaz Paalak Pakodi/Spinach Onion Pakodi
Total time: 1800 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 2-3 bunches chopped Spinach Greens; 2-3 thinly sliced Onions; 1 cup Gram flour or Besan; 1 tsp Salt; 1 tsp Ginger Garlic Green Chilli paste; 1 tsp Coriander powder; 1/2 tsp Cumin powder; 1/2 tsp Turmeric powder; 1/8 tsp Asafoetida or Hing; 2 tbsp chopped Coriander Leaves; 1/2 tsp Red Chilli powder; 2-3 cups Oil (for frying)

ZMA @zesty5

#CAS
#week4
#cookpadindia
#Ramadan26
#Iftaar
#newrecipe
Who can resist these yummy Fritters that too when made at Tea-time with a hot cup of Chai. These are absolutely beautiful due to the presence of healthy Leafy Green Spinach in them. I made a slight change to this beautiful looking Pakodi with the addition of thinly sliced Onions. With the addition of these sliced Onions, the Pakodi becomes even more crisp and flavourful with a lip-smacking crunch.

The aroma and flavour both are mesmerizing. You will just love to munch on these on any given day. A lovely change to deep fried items that you serve to your loved ones. And is easily done without any hassles too. These days, they can be made for Iftaar meals too just as I did. Sprinkle a dash of Chat Masala and serve at the time of breaking the fast. The best part is that these can be relished on their own without any dip.

Happy Frying People!
Enjoy Hyderabadi Cooking with Zeen!

ZMA @zesty5

Happy Frying People!
Enjoy Hyderabadi Cooking with Zeen!

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Ingredients

25-30 minutes

7-8 servings

2-3 buncheschopped Spinach Greens
2-3thinly sliced Onions
1 cupGram flour or Besan
1 tspSalt
1 tspGinger Garlic Green Chilli paste
1 tspCoriander powder
1/2 tspCumin powder
1/2 tspTurmeric powder
1/8 tspAsafoetida or Hing
2 tbspchopped Coriander Leaves
1/2 tspRed Chilli powder
2-3 cupsOil (for frying)

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Steps

25-30 minutes

1

Make a smooth batter with all the ingredients mentioned without using much of water or making the batter runny. It should be semi thick only. Use of spinach makes it fluffy already because it leaves a lot of water. So take care while adding water.

Hyderabadi Paalak Ki Pakodi
2

And no need of adding soda. Just give the batter a standing time of half an hour. That's it. And always mix the batter with clean hands and do not use a spoon. Mixing with hands is the key to yummy, well cooked and crisp fritters always.

Hyderabadi Palak ke Bhajiye
3

Deep fry in hot oil on a medium high to high heat. Do not add them with a spoon or drop them like balls, instead scatter the batter little by little all around in the Kadai. While doing so, lower the heat and take care of yourself. Keep an eye on it while frying.

Palak and Finger Chip Pakoras
4

Remove them onto a plate after they turn light golden and crisp. Serve with any chutney of your choice or as it is. Yummy Paalak ki Pakodi is ready to be relished at tea-time and now for Iftaar too. Enjoy!

Paccheri Pasta with Spinach and Cheese

Tips

Gram flour should be used in less quantity unlike what is used for Fritters or Pakoras or Bhajiye. That's the whole point.

Linked Recipes

Hyderabadi Paalak Ki Pakodi

Hyderabadi Palak ke Bhajiye

Palak and Finger Chip Pakoras

Paccheri Pasta with Spinach and Cheese

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Cooksnaps

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ZMA @zesty5

on March 07, 2026 20:53

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.