Go Back

Spinach Pakora

Spinach pakora are crispy, golden fritters made by coating wilted, chopped spinach in a spiced chickpea flour batter and deep-frying until crunchy. The process involves mixing the batter, shaping it into fritters, and frying them in hot oil to achieve a crispy exterior and tender interior. These vibrant green snacks are best enjoyed hot, with bits of batter sticking to your fingers and a satisfying crunch in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 3 cups fresh spinach washed, drained, and finely chopped
  • 1 cup gram flour toasted lightly for flavor
  • 2 green chilies green chilies finely chopped
  • 1 small onion finely chopped
  • 1 teaspoon cumin seeds toast briefly before adding to batter
  • 1 teaspoon coriander powder adds warmth and depth
  • 0.5 teaspoon salt
  • 2 tablespoons water or yogurt enough to make a thick batter
  • 1 tablespoon lemon juice for brightness

Equipment

  • Mixing Bowl
  • Deep frying pan or wok

Method
 

  1. In a mixing bowl, combine the finely chopped spinach, toasted chickpea flour, chopped green chilies, finely chopped onion, toasted cumin seeds, coriander powder, and salt. Mix well to evenly distribute all ingredients.
  2. Add water or yogurt gradually, stirring to form a thick, sticky batter that coats the back of a spoon. The batter should be moist but not runny.
  3. Squeeze in lemon juice and fold it into the batter, brightening the flavor and balancing the greens' earthiness.
  4. Heat oil in a deep frying pan over medium heat until shimmering and hot, about 350°F (175°C). To test, drop a small bit of batter into the oil—if it sizzles and rises to the surface, you’re ready.
  5. Scoop about a tablespoon of batter and carefully drop it into the hot oil, making sure not to overcrowd the pan. You should hear a lively crackle as the batter hits the oil.
  6. Fry the pakoras for 3-4 minutes on each side, turning occasionally, until they are golden brown and crispy around the edges. The sound of the crackling will be steady and lively as they fry.
  7. Use a slotted spoon to remove the fried pakoras and drain excess oil on paper towels. Check that they look crisp and evenly browned.
  8. Serve the spinach pakoras hot, with a side of chutney or yogurt for dipping. Enjoy their crispy texture and vibrant flavor straight from the pan!