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Spinach Pakora Recipe

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3.8 from 8 reviews

Spinach Pakora is a delicious and crispy Indian snack made by combining fresh spinach with flavorful spices and chickpea flour, then shallow frying to perfection. These golden fritters are perfect for tea-time or as an appetizer, offering a crunchy exterior with a soft, spiced interior.

  • Total Time: 22 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 cups spinach
  • 1/2 cup onion (sliced)
  • 1 teaspoon ginger (grated)
  • 1 clove garlic (minced)
  • 1/4 cup cilantro (chopped)
  • 1/2 teaspoon salt
  • 1 cup chickpea flour (gram flour)
  • 1 tablespoon rice flour
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1/4 teaspoon cayenne pepper (or green chili)
  • 1/2 cup water
  • Oil for shallow frying

Instructions

  1. Prepare Spinach: Place spinach leaves in a bowl and rinse thoroughly to remove any dirt. Then drain the water using a colander to remove excess moisture.
  2. Chop Spinach: Roughly chop the rinsed spinach and transfer it to a mixing bowl.
  3. Mix Ingredients: Add sliced onion, grated ginger, minced garlic, chopped cilantro, salt, chickpea flour, rice flour, cumin powder, cayenne pepper, and turmeric powder to the bowl. Mix all the ingredients well to combine evenly.
  4. Form Batter: Gradually add 1/2 cup of water to the mixture, stirring continuously to form a thick batter that holds together but is not too runny.
  5. Heat Oil: Heat oil in a frying pan over medium heat, enough for shallow frying the pakoras.
  6. Fry Pakoras: Using a spoon, drop spoonfuls of the batter gently into the hot oil. Fry for about 3 minutes or until the bottom side turns golden and crispy.
  7. Flip and Fry: Turn the pakoras carefully to fry the other side until golden and crispy as well, ensuring even cooking on both sides.
  8. Drain Excess Oil: Remove the fried pakoras from oil and place them on paper towels to drain any excess oil.
  9. Serve: Serve the spinach pakoras hot with your favorite chutney or sauce for a delightful snack.

Notes

  • For extra crispiness, ensure the oil is hot enough before frying; if too cool, pakoras will absorb more oil.
  • You can adjust the spiciness by modifying the amount of cayenne pepper or green chili.
  • Rice flour helps make the pakoras crispier, but you can skip it if unavailable.
  • Serve immediately for best texture, as pakoras can get soggy if left standing too long.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/spinach-pakora-recipe/