Beetroot Leaves Pakode

Beetroot Leaves Pakode is an Indian tea-time snack. These crispy fried fritters take inspiration from another popular evening snack: Palak Pakode, which is made with Spinach as the main ingredient. In my recipe for Beetroot Leaves Pakode, I have replaced spinach with fresh beetroot leaves. Of course, the taste and flavour are different from that of palak pakode, but they are definitely quite delicious and flavourful.

My regular readers know that this year, I made a bountiful harvest of beetroot from my terrace garden. I have already shared an article about my experience growing beetroot and tips for beginners. If interested, check it out.

With a great harvest, I have plenty of beetroot and its leaves, which I have used in various recipes. You can also check out my recent post about 7 Delicious Beetroot Recipes for Nutrient-Packed Meals.

Coming back to today’s recipe for Beetroot Leaves Pakode. In this recipe, I have combined freshly harvested beetroot leaves, onions and potatoes with gram flour, rice flour and a few spices to make a thick batter. Then, I dropped portions of this batter in medium hot oil and fried them till they became golden brown and crispy. Finally, I sprinkled chaat masala on the fritters and served them with tomato ketchup. It was evening, so I also brewed Indian tea. It was a match made in heaven!

Check out the detailed recipe for Beetroot leaves Pakode here:

Equipment Needed:

Mixing bowl
Pan (Kadhai). I used the smallest one from this set.
Slotted Spoon
Knives and Cutting Board

Ingredients for Beetroot Leaves Pakode:

1 Large Onion; Thinly Sliced
1 Large Potato; washed, peeled and thinly sliced
2 Handfuls Chopped Beetroot Leaves
3-4 Green Chillies; thinly sliced
1 tsp Carom Seeds (Ajwain)
1 tsp Salt
1 tbsp Lemon Juice
½ tsp Kashmiri Red Chilli
⅓ tsp Turmeric Powder
1 tsp Coriander Powder
½ tsp Dry Mango Powder (Amchur)
5-6 tbsp Gram Flour (Besan)
1 tbsp Rice Flour
1 Pinch Baking Soda
1-2 tbsp Water
Oil for Deep Frying

Method to make Beetroot Leaves Pakode:

Combine green chillies, potatoes, sliced onion and beetroot leaves in a mixing bowl. Add salt. Mix and let it rest for 5 minutes. After 5 minutes, the vegetables will release water.
Now, add the rest of the ingredients and mix well. If the mixture looks tight, add water; otherwise, skip adding water.
Drop portions of this mixture into medium-hot oil and fry until they are golden brown.
Sprinkle chaat masala and serve.

Here is the recipe in printable format: