Spinach Pakora
Crispy spinach fritters with a light chickpea flour coating, warm spices, and a soft leafy center. These classic Indian pakoras make a great rainy-day snack and pair well with chutney or chai.
For 12 servings
- prep · ~10 min
Prep the spinach and onions.
1.Wash the spinach well and dry it so the batter clings properly.2.Roughly chop the spinach leaves into bite-size pieces.3.Thinly slice the onion, chop the green chili, grate the ginger, and chop the coriander leaves.TIPWet spinach makes the batter loose, so dry the leaves well before mixing. - mix · ~5 min
Make the pakora batter.
1.Add chickpea flour, rice flour, cumin seeds, carom seeds, turmeric powder, red chili powder, and salt to a mixing bowl.2.Add spinach, onion, green chili, ginger, and coriander leaves.3.Mix everything with your hands, then add water little by little to make a thick coating batter.TIPKeep the batter thick and clingy rather than runny for crisp pakoras. - rest · ~5 min
Rest the batter for 5 minutes.
Let the mixture sit briefly so the onion and spinach release a little moisture and the flour hydrates evenly.
- fry · ~15 min
Heat the oil and fry the pakoras.
1.Heat the oil in a deep pan over medium heat until a small drop of batter rises steadily.2.Drop small portions of batter into the hot oil without overcrowding the pan.3.Fry until deep golden and crisp, turning a few times for even cooking, about 3 to 4 minutes per batch.TIPUse medium heat so the pakoras cook through without browning too quickly. - serve
Drain and serve the pakoras hot.
Lift the pakoras out with a slotted spoon and drain briefly before serving. Serve hot while the edges are still crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the spinach thoroughly before mixing, or the leaves will leak water and make the pakora batter soggy.
- 2After combining the onion and spinach with the flours, wait the full 5 minutes before adding extra water; the vegetables release moisture on their own.
- 3Keep the batter thick enough to cling in rough clusters rather than coat like pancake batter for craggy, crisp edges.
- 4Fry in small batches on medium heat so the besan cooks through before the outside turns too dark.
- 5If the pakoras soften after frying, re-fry for 30 to 45 seconds just before serving to restore crunch.
- 6Drain on a rack or loosely lined plate so steam does not get trapped underneath and soften the bottoms.
Adapt it for your goals.
Air-fryer
Shape small clusters, brush or spray with oil, and air-fry until browned for a lighter version with less splatter.
no onionNo-onion
Skip the onion for a simpler spinach pakora with a cleaner herb-and-spice profile, useful when avoiding onion.
extra spicyExtra-spicy
Increase green chili and red chili powder for a hotter chai-time snack with more punch.
mixed greensMixed-greens
Replace part of the spinach with chopped methi or kale for a more earthy, slightly bitter fritter.
Why this is on our healthy list.
Leafy Green Goodness
Spinach brings plant compounds, fiber, and naturally occurring vitamins and minerals to this snack.
Plant-Based Protein
Chickpea flour adds protein and fiber, making the pakoras more satisfying than a batter made only with refined flour.
Digestive Spice Support
Ginger, cumin seeds, and carom seeds are traditional ingredients that add flavor while being easier on rich fried foods.
Frequently asked questions
Usually the spinach was too wet, the batter was too thin, or the oil was not hot enough. Dry the leaves well and keep the batter thick.
