By Akshara
July 2, 2026
Nothing matches the sheer satisfaction of a hot, craggy palak pakoda on a cloudy afternoon, especially when it delivers that signature, non-greasy street-style shatter. The secret to achieving an exceptional crunch lies in shredding the fresh spinach leaves coarsely and using their natural moisture to bind a light coating of nutty gram flour (besan) and coarse rice flour. Spiced with crushed coriander seeds and warm ajwain, these crinkly fritters fry up in less than ten minutes to become the ultimate companion for a steaming cup of adrak wali chai.
2 cups fresh spinach leaves (palak), washed, thoroughly dried, and coarsely shredded  3/4 cup besan (gram flour)  2 tbsp rice flour (for that ultimate, long-lasting crunch)  1 green chilli, finely minced  1/2 tsp carom seeds (ajwain), gently crushed  1/2 tsp coriander seeds, coarsely pounded  A pinch of asafoetida (hing), salt to taste, and oil for deep frying
Toss the coarsely shredded spinach leaves, minced green chilli, crushed ajwain, pounded coriander seeds, hing, and salt together in a wide mixing bowl, bruising the greens gently with your fingers to release their natural moisture.
Scatter the besan and rice flour evenly over the seasoned spinach mixture, tossing lightly with your fingertips until a thick, dryish batter coats the leaves without adding any external water.
Drop small, craggy, irregular portions of the coated spinach clump directly into a deep pan of hot oil over medium-high heat, taking care not to crowd the surface.
Fry the pakodas steadily for 3 to 4 minutes, turning them over halfway through, until they turn uniformly crisp and deep golden brown before draining onto kitchen paper.