Bihari Style Aloo Palak Pakoda are deep-fried fritters made with spinach leaves, grated potatoes, and gram flour, seasoned with traditional spices. Crispy on the outside and soft on the inside, they make a perfect evening snack with chai.
Pakodas are a popular Indian tea-time snack, but every region has its own take. In Bihar, Aloo Palak Pakoda stands out for its rustic, earthy flavor. Finely chopped spinach leaves and grated potatoes are combined with besan (gram flour), ajwain (carom seeds), and a hint of ginger–green chili paste. The batter is neither too thick nor watery, which ensures the pakoras fry up light and crispy.
This dish is a staple during monsoons and winters, when families gather around with steaming cups of chai. Unlike plain aloo or palak pakoras, this version brings the goodness of both — the starchiness of potatoes binding the batter, and the spinach adding freshness and nutrition.
They are often served with green chutney, tamarind chutney, or simply with tomato ketchup. Some households also enjoy them with puffed rice (muri) and chai, a signature Bihari-style pairing.
Prep Vegetables
Make Batter
Fry Pakodas
Serve
Yes, you can air-fry them at 180°C for 12–15 minutes, spraying with little oil. They won’t be as crispy as deep-fried, but healthier.
Either the oil was not hot enough or the batter had too much water. Ensure oil is medium-hot before frying.
It’s best made fresh. If kept long, spinach and potatoes release water and make it soggy.
They pair beautifully with puffed rice (muri), chai, or even curd for a Bihari-style touch.
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