Spinach Pakora
Crispy, golden-brown fritters made with fresh spinach and a spiced chickpea flour batter. This popular Indian tea-time snack is incredibly easy to make and perfect for a rainy day.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Dry Mix
- b.In a large mixing bowl, combine the gram flour, rice flour, salt, carom seeds, turmeric powder, red chili powder, and asafoetida.
- c.Whisk thoroughly to ensure all the spices are evenly distributed throughout the flours.
- 2
Step 2
- a.Incorporate Vegetables
- b.Add the chopped spinach, thinly sliced onions, green chilies, and grated ginger to the dry flour mixture.
- c.Using your hands, toss and gently rub the vegetables into the flour for about a minute. This helps the vegetables release their natural moisture, which will bind the batter.
- 3
Step 3
- a.Form the Pakora Batter
- b.Let the mixture rest for 5 minutes. The salt will draw out more moisture from the spinach and onions.
- c.Gradually add water, 1 tablespoon at a time, mixing until you have a very thick, coarse batter. The batter should just coat and bind the vegetables; it should not be runny.
- 4
Step 4
- a.Deep Fry the Pakoras
- b.Heat the vegetable oil in a kadai or deep pan over medium-high heat to about 350°F (175°C). To test, drop a tiny bit of batter into the oil; it should sizzle and rise to the surface immediately.
- c.Carefully drop small, rustic portions of the batter into the hot oil using your fingers or a spoon. Do not overcrowd the pan; fry in 2-3 batches.
- d.Fry for 4-5 minutes, turning occasionally, until the pakoras are deep golden brown, crisp, and cooked through.
- 5
Step 5
- a.Drain and Serve
- b.Using a slotted spoon, remove the fried pakoras from the oil, allowing excess oil to drip back into the pan.
- c.Transfer the pakoras to a plate lined with paper towels to absorb any remaining oil.
- d.Serve immediately while hot with mint chutney, tamarind chutney, or tomato ketchup alongside a cup of masala chai.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy pakoras, add 1 tablespoon of hot oil from the frying pan into the batter just before frying and mix well.
- 2Ensure your oil is at the correct temperature. If it's too cool, the pakoras will absorb excess oil and become greasy. If it's too hot, they will brown too quickly on the outside before cooking inside.
- 3Do not overmix the batter after adding water. A light hand results in lighter, crispier pakoras.
- 4The amount of water needed can vary depending on the moisture content of your spinach. Always add it very slowly.
- 5To reheat leftover pakoras and restore their crispiness, place them in an air fryer at 350°F (175°C) for 3-4 minutes or bake in a preheated oven.
Adapt it for your goals.
Vegetable Addition
Add other finely chopped vegetables like potatoes, cauliflower, or bell peppers to the batter for a mixed vegetable pakora.
Herb InfusionHerb Infusion
Incorporate 1/4 cup of chopped fresh cilantro or mint leaves into the batter for a fresh, herby flavor.
Spice AdjustmentSpice Adjustment
For a different flavor profile, add 1/2 teaspoon of crushed coriander seeds and 1/2 teaspoon of chaat masala to the dry spice mix.
Why this is on our healthy list.
Rich in Iron
Spinach is an excellent source of plant-based iron, which is crucial for producing hemoglobin in red blood cells and preventing anemia.
Good Source of Protein
The use of gram flour (besan) provides a good amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
Both spinach and gram flour are high in dietary fiber. Fiber aids in digestion, promotes a healthy gut microbiome, and helps maintain stable blood sugar levels.
Aids Digestion
Spices like carom seeds (ajwain) and asafoetida (hing) are traditionally used in Indian cooking to improve digestion and prevent bloating.
Frequently asked questions
The key to crispy pakoras is using rice flour along with gram flour, ensuring the oil is hot (around 350°F/175°C), and not overcrowding the pan. Adding a tablespoon of hot oil to the batter right before frying also makes them crispier.