Name: spinach Onion PaKora:
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cups fresh spinach leaves; ½ onion finely chopped; 2 green chillies chopped optional; 1 tbsp. cilantro finely chopped; 1/2 cup besan flour gram flour; 2 tbsp curd; 1 tbsp. cornstarch or rice flour optional; ½ teaspoon salt; ¼ teaspoon turmeric powder; ½ teaspoon red chili powder; ½ tsp. Garam masala; ½ tsp. ajwain or carrom seeds; 1 tsp. Ginger garlic minced or paste; 1 tbsp. water or as needed; Perforated parchment paper optional

Pakora are a street-food favorite across India and in many other parts of the world. These crispy fritters make a fabulous snack or appetizer and are fairly quick to pull off at home. Pakora usually feature besan (chickpea flour) and can include a variety of seasonal vegetables; onions are standard, and here I add tender baby spinach. These are a favorite of mine, especially on a rainy day with a hot cup chai.

It’s always the first thing we order at an Indian restaurant. Pakora are little vegetable fritters fried in a spiced chickpea batter. If you’ve been to an Indian restaurant you’ve probably had them. Sometimes they’re just made with onion, sometimes with cauliflower, spinach, potatoes or eggplant.

But the best thing about eating pakora, if you ask me, is the green chutney sauce that comes with it. It’s one of the most pungent taste sensations ever. Green chutney has such a striking flavor that it’s hard to decipher the ingredients just from tasting it; the dominant flavor actually comes from a mixture of cilantro and mint. This kind of chutney is completely different from the European style thickened fruit chutneys like Major Grey’s, and it’s one of the wonders of Indian food.

Find The Recipe For:

Green Chutney / Cilantro Chutney for Chaat||

Khajur Imli Chutney Or Tamarind Chutney

Moong Daal Vada

Spinach Moong Daal Chilla

Whether you are looking for a tasty snack to enjoy on a rainy day, or a healthy appetizer for your next party, palak pakoda is the perfect choice.

You can make them deep fried, the traditional way.

I have also shared the air fryer method which uses very little oil and is really crispy and good in taste.

Ingredients

Spinach: Spinach leaves are the main ingredient here. I have used finely chopped fresh spinach leaves here.

Chickpea flour or besan: This is what forms the batter. It is gluten free and high protein.

Rice flour: A little of rice flour is added to give extra crunch to the pakoras.

Minced ginger garlic or paste: These are used to flavor the pakoras.

Green chillies, Chopped cilantro and onion: These are added for extra taste in the pakoras.

Spices: Red chilli powder (or cayenne), caraway seeds, turmeric powder and garam masala provide taste to the pakoras.

Curd: Curd is optional here. I added because it makes pakora soft from inside.

Oil: Vegetable oil is used for deep frying and also a little is used for the air fryer version.

Variations

Simple Spinach Pakoda: You may skip onion, ginger garlic paste and make a simpler spinach pakoda that will still taste great.

Vegetable Palak Pakoda: You can use other veggies like shredded cabbage, boiled corn and finely chopped peppers to make a more flavourful and colourful variant.

Tips

1. Choose fresh spinach: It is important to choose fresh and healthy spinach leaves for making palak pakoras.

The leaves should be dark green in color and free from any blemishes or discoloration.

You can also use baby spinach.

2. Add spices: To give your palak pakoras an extra kick of flavor, add a pinch of cumin, coarsely ground coriander seeds, and red chilli flakes to the besan flour mixture.

3. Make a thick batter: Make sure the batter isn’t too runny or thin.

A thick batter will help the pakoras hold their shape and become crispy.

4. Fry at the right temperature: Fry the pakoras at a medium-low temperature for the perfect golden-brown color and crispy texture.

If you fry them at a high temperature, they will turn brown quickly but will stay uncooked within.

Serving Suggestions

1. Pair with chutney: Palak pakoras taste great with a side of Khajur Imli Chutney Or Tamarind Chutney or Green Chutney / Cilantro Chutney for Chaat||

These tangy and spicy dips complement the crispy texture and earthy flavor of the pakoras. You can also try other dips like Sriracha sauce or spicy mayo.

2. Serve with masala chai: Palak pakoras make an excellent tea-time snack that pairs well with masala chai or tea.

The warm and aromatic tea complements the spicy and savory flavors of the pakoras, making them a perfect combination.

3. Add toppings: If you want to add some extra texture and flavor to your palak pakoras, try topping them with some chaat masala, chopped onions, or grated paneer.

These toppings add a burst of flavor and color to the dish.

Instructions

Wash and dry the spinach leaves thoroughly to remove any dirt or debris. Alternatively, use baby spinach leaves.

Finely chop the spinach leaves. Mix them with chopped onion, green chillies and chopped cilantro.

If you don’t like heat, you can skip chillies.

Add turmeric powder, chilli powder, garam masala, carrom seeds, ginger garlic paste or minced and salt. Add Yogurt into this. adding Yogurt is optional.

Mix well. Leave it aside for 5-10 minutes. It will release some water. Add besan (chickpea flour) and rice flour. Mix well.

Since the veggies have already released water use that water to make the batter. If your batter feels dry, add only a little water, about a tsp. or two so that a thick batter is formed.

We do not want a runny batter.

Then using your hands form pakoras or fritters.

For Deep Frying

Heat vegetable oil in a wok or Kadhai. Once it is medium hot, add a small speck of the pakoda mix.

If it bubbles and floats to the top, you oil is at the right temperature.

Using your hand or spoon, make small pakodas and add them to the hot oil.

Fry them for 2-3 minutes till they are nicely browned and cooked.

Drain them onto kitchen towels and serve hot. Use serving suggestions mentioned in the post.