How to make Palak Ke Lacche Pakode -

Crispy fried snack of palak

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach Leaves, Gram Flour

Cuisine : Punjabi

Course : Snacks and Starters

For more recipes related to Palak Ke Lacche Pakode checkout Spinach Corn Cheese Sandwich Toast, Spinach Pie, Spinach And Mushroom Pancakes, Palak Tikki With Soya Granules . You can also find more Snacks and Starters recipes like Yarchi Chops Chilli Paneer Egg Chops Chicken Tikka Tortilla Wrap

Palak Ke Lacche Pakode

Palak Ke Lacche Pakode Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Palak Ke Lacche Pakode Recipe

  • Spinach Leaves chopped 20-30

  • Gram Flour finely chopped 1 medium

  • Green chillies chopped 2

  • Gram flour (besan) 2 cups

  • Soda bicarbonate a pinch

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Tamarind chutney as required


Step 1

Mix palak, onion, green chillies, besan, soda bicarbonate, salt, red chilli powder in a bowl. Sprinkle some water and mix to make a soft dough. Heat sufficient oil in a kadai.

Step 2

Shape the dough into even sized balls, gently slide them into the hot oil, a few at a time, and deep fry on medium heat till golden brown.

Step 3

Drain on absorbent paper. Serve hot with tamarind chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.