Palak vada recipe | street style palak vada | crispy palak vada

Palak vada

Palak vada is crispy vada made with chopped palak leaves, Besan (Gram Flour), and regular Spices. It is slightly different than regular vada, where fluffy fried palak pakoda is pressed and again fry it to make crispy vada.  It serves as tea-time snacks with chutney or ketchup. It is one of the easiest recipes and it takes very little time to make these vada. They are extremely tasty and mouth-melting only when just taken out from hot oil. Do try this!

The key to making crispy palak vada at home are
  • Firstly, vada batter should be slightly thick and bind into a dough form. add water only if required to prepare the dough, as spinach leaves will have moisture.
  • You can also add grated carrot and shredded cabbage to make vada healthier.
  • Press the pakoda, when they are slightly hot and immediately fry it again for making crispy vada.
  • Lastly, Fry vada on medium flame till it becomes crispy and golden brown from outside.
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Palak vada

Recipe card for palak vada

Nehas Cook Book
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Snack, Street food
Cuisine Indian
Servings 4 servings


  • 1 big bunch or 170 grm palak spinach leaves
  • 5-6 green chilli as per your taste
  • 1 inch ginger
  • 7-8 garlic cloves
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • ½ tsp black pepper
  • ½ tsp ajwain
  • ½ cup chopped onion
  • ¼ tsp hing
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt to taste
  • 1 tbsp kasuri methi
  • 1 tsp dry mango powder
  • 1 cup gram flour besan or as required to make batter
  • 1 tbsp hot oil
  • Oil for frying


  • Wash and chop palak leaves. keep it aside.
  • In a mixture jar, add green chili, ginger, garlic, coriander seeds, fennel seeds, cumin seeds, ajwain, and black pepper. Grind it into a coarse paste. Keep it aside.
  • Add it into a mixing bowl, add chopped palak leaves, chopped onion, grinded paste, hing, turmeric powder, red chili powder, salt, kasuri methi, and amchur powder. Mix well.
  • Add besan gradually and bind the mixture into dough.
  • Heat oil in a pan, grease hands with water, pinch balls sized hand and make a round shape.
  • Deep fry in hot oil keeping the flame on medium till mixture is bind properly and take a round shape.
  • Drain off pakoda/ball from hot oil.
  • When the ball is hot, press slightly and add into hot oil to fry it again.
  • Fry palak vada on medium flame till it becomes crispy and golden brown from outside.
  • Serve crispy palak vada with tomato ketchup or chutney.


  • mix masala properly into palak leaves.
  • add gram flour (besan) gradually and bind the mixture into a dough form.
  • fry bhajiya on medium flame.
  • when bhajiya is hot, press immediately to make vada.
  • add vada into hot oil and fry it on medium flame till it becomes crispy.


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