Pakoray are your go-to traditional food for the month of Ramazan. The Iftari spread without Pakoray seems empty. But at times, making the same sort of Pakoray can be boring. So don’t worry, we have got your back. This Ramazan try FUCHSIA’s Palak Pakoray.
1 bunch fresh spinach (250 grams)
2 large onions
1 bunch fresh corriander
2 green chillies
1 cup gram flour (besan)
1/2 cup water
1 teaspoon salt
1 teaspoon red chilli powder
1 teaspoon cumin seeds
1 teaspoon crushed coriander seeds
1 teaspoon Kasuri Methi (fenugreek)
1 teaspoon garam masala
Oil for deep frying
1. Slice onions and potatoes very thinly. Chop finely, the spinach, coriander leaves and green chilies.
2. Add in all the spices, including the Kasuri Methi, to the gram flour. Gradually add the water and mix to form a smooth batter. You can use a whisk for this or simply mix with clean hands!
3. Add in the vegetables to the gram flour mixture and mix well.
4. Heat the oil in a wok. Spoon in the batter and fry on medium heat for 5-6 minutes until the pakoray are golden brown. Lay out and drain on kitchen towel to absorb the excess oil. Serve hot.
Tips to make perfect Palak Pakoray
To make extra crunchy pakoray, fry them twice! Half fry them first and before serving, quick fry them again in hot oil.
Once the batter is ready, fry immediately or the water from the vegetables will make the batter runny.
HEALTHY TIP: Replace Potato with Zucchini for healthier pakoray!!
For more Food inspiration, visit or follow Maria on her food blog The Pink Anar
If you’re a Spinach fan, then try this Spinach Omelette Recipe.