• Prep Time 15-20 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Mouth watering chicken palak  pakoda with tasty ingredients, all time favourite for all.


  • Boneless chicken, cut into long pieces – 400 grams
  • Spinach leaves – 8-10
  • Turmeric powder – ¼ teaspoon
  • Chaat Masala – 1 Tablespoon
  • Gram flour – 1 ½ cups
  • Ginger garlic paste – 2 Tablespoons
  • Lemon juice – 1
  • Red chilli powder + to sprinkle – 1 ½ teaspoons
  • Salt – to taste
  • Carom seeds – ¼ teaspoon
  • Garam masala powder – a pinch
  • Oil – to deep fry
  • Fresh mint leaves for garnishing
  • Carrot, cut into thin strips for garnishing – 1




  1. Take a bowl, add chicken, ginger garlic paste, juice of half lemon, and one teaspoon of red chilli powder, garam masala, salt and mix it well. Keep aside for marination.
  2. In another bowl, mix together gram flour, ginger garlic paste, half teaspoon of red chilli powder, turmeric powder and carom seeds. Slowly add water and make a thick batter.
  3. Add salt and mix well.
  4. Heat oil in non stick kadhai.
  5. Dip the spinach leaves in hot water and dab them in a napkin.
  6. Spread a spinach leaf, keep a marinated chicken piece on it and roll the leaf. Seal the leaf with the gram flour batter.
  7. Dip the roll in the gram flour batter and slide them in the hot oil. Remove from the oil when half cooked and drain on a tissue paper.
  8. Heat the oil once again and fry the rolls in the hot oil till golden and crisp.
  9. Drain onto a absorbent paper. Sprinkle red chilli powder and chaat masala.
  10. Garnish with mint leaves, carrot strips and serve hot accompanied with green chutney or tomato sauce.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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