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Crispy, deep-fried fritters made with fresh spinach leaves and a spiced chickpea flour batter. This classic Indian tea-time snack is incredibly easy to make and perfect for a rainy day, served hot with mint chutney.
For 4 servings
Combine Dry Ingredients (2 minutes)
Incorporate Vegetables (3 minutes)
Form the Batter (2 minutes)
Heat Oil for Frying (5 minutes)
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Crispy, deep-fried fritters made with fresh spinach leaves and a spiced chickpea flour batter. This classic Indian tea-time snack is incredibly easy to make and perfect for a rainy day, served hot with mint chutney.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 315.15 calories per serving with 9.88g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Fry the Pakoras in Batches (10 minutes)
Drain and Serve Hot (3 minutes)
Use other greens like chopped fenugreek (methi) leaves or kale instead of spinach. You can also use a mix of greens.
Incorporate other thinly sliced vegetables like potatoes, carrots, or bell peppers for a mixed vegetable pakora.
For a lower-fat version, spray the pakoras with oil and bake at 200°C (400°F) for 15-20 minutes, or air fry at 190°C (375°F) for 10-12 minutes, flipping halfway through.
Adjust the amount of green chilies and red chili powder to your preference. For a milder version, omit the green chilies entirely.
Besan (chickpea flour) is an excellent source of plant-based protein and fiber, which helps in satiety and is essential for muscle repair and growth.
Spinach is packed with iron, Vitamin K, Vitamin A, and folate, which support healthy blood cells, bone strength, vision, and overall immunity.
The inclusion of traditional spices like ajwain (carom seeds) and hing (asafoetida) in the batter is known to aid digestion and help prevent bloating and indigestion.
A single serving of about 5 pakoras contains approximately 280-320 calories, primarily from the chickpea flour and the oil absorbed during deep-frying.
While delicious, Palak Pakora is a deep-fried snack and is high in calories and fat. However, it does offer nutritional benefits from spinach (iron, vitamins) and besan (protein, fiber). It is best enjoyed in moderation as part of a balanced diet.
Soggy pakoras are usually caused by three things: the batter was too thin (too much water), the oil was not hot enough when you started frying, or you overcrowded the pan, which drastically lowered the oil's temperature.
Yes, this recipe is naturally gluten-free as it uses besan (chickpea flour) and rice flour. However, always check your brand of hing (asafoetida), as some varieties are compounded with wheat flour. Use a gluten-free certified hing to be safe.
It is not recommended to prepare the batter far in advance. Once you add water and salt, the spinach and onions will start releasing more moisture, making the batter watery over time and resulting in less crispy pakoras.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat and restore crispiness, place them in a preheated oven or an air fryer at 180°C (350°F) for 5-7 minutes. Avoid using a microwave, as it will make them soft.