These Palak Aloo Pakodas are designed to satisfy the “Gimme Gummy” textural trend—featuring a shatteringly crisp exterior with a tender, spiced center. Whether you’re serving these for Iftar or a cozy weekend snack in Tennessee, these fritters are the gold standard of comfort food.

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Ingredients

• The Vegetables:
  • 2 cups Fresh Spinach (finely chopped)
  • 2 medium Potatoes (peeled and julienned/thinly sliced)
  • 1 large Onion (thinly sliced)
  • 2-3 Green Chilies (finely chopped)
• The Batter:
  • 1.5 cups Besan (Gram/Chickpea Flour)
  • 3 tbsp Rice Flour (The secret to extra crispiness!)
  • ½ tsp Carom Seeds (Ajwain)
  • 1 tsp Cumin Seeds
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • A pinch of Hing (Asafoetida)
  • Salt to taste
• The Extras:
  • ¼ cup Fresh Coriander (chopped)
  • Water (use sparingly)
  • Oil for deep frying

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Instructions

1. Prep the Veggies

In a large mixing bowl, combine the chopped spinach, julienned potatoes, and sliced onions. Sprinkle a little salt over them and let them sit for 5 minutes. The vegetables will release their own moisture, which helps create a thicker, more flavorful batter.

2. Mix the Batter

Add the besan, rice flour, and all the spices to the bowl. Mix everything by hand. Add water one tablespoon at a time only if necessary. The goal is a thick coating that sticks to the vegetables, not a runny pancake batter. This ensures the craggy, crispy texture seen in the photo.

3. The Frying Process

1. Heat oil in a deep pan (kadai) over medium-high heat.
2. To test the oil, drop a tiny bit of batter; if it rises immediately, the oil is ready.
3. Drop small, spoonful-sized portions of the mixture into the oil. Don’t overcrowd the pan.
4. Fry until they are deep golden brown and sounds “hollow” or crunchy when tapped with a slotted spoon.

4. The Finishing Touch

Drain the pakodas on paper towels. Sprinkle a little Chaat Masala over them while they are still hot for an extra zing.