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Palak sakoda is a rustic and flavourful snack where fresh spinach leaves are chopped, mixed with spices, and bound together with gram flour before being deep-fried until golden. In Rajasthan and UP, these fritters are a monsoon and winter staple — crunchy on the outside, soft inside, and packed with the earthy taste of palak.
They are not only a comfort snack with tea but are also served at festive occasions, roadside stalls, and as part of thali meals. Some versions use whole palak leaves dipped in besan batter (palak ke patte ke pakode), while others chop palak finely and mix it in the batter (palak sakoda style). Both are equally loved.
Pair them with green chutney, tamarind chutney, or even plain tomato ketchup, along with a steaming hot cup of masala chai for the perfect indulgence.
Prepare spinach
Wash and finely chop spinach leaves. Pat dry to remove excess water.
Make batter
In a bowl, mix besan, ajwain, turmeric, chilli powder, coriander powder, cumin powder, ginger, green chillies, and salt.
Add chopped palak to this mix.
Sprinkle a little water at a time and mix to form a thick batter that coats the spinach well.
Fry fritters
Heat oil in a deep kadai/pan.
Drop spoonfuls of the mixture into hot oil. Do not overcrowd.
Fry on medium heat until golden and crisp.
Remove on absorbent paper.
Serve
Serve hot with green chutney, tamarind chutney, or ketchup. Best enjoyed with chai!
Crispier pakoda – Add a little rice flour (2 tbsp) to the batter.
Avoid sogginess – Do not keep batter watery; keep it thick so pakoras don’t soak oil.
Extra flavour – Add chopped onions or kasuri methi for variation.
Whole leaf style – For a fun version, dip whole palak leaves in batter and fry.
Because the batter was too thin or oil wasn’t hot enough.
Yes, you can brush them with oil and air-fry at 180°C for 15–18 mins, though the texture will be slightly different.
Perfect with green chutney, tamarind chutney, or even kadhi.
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