Spinach Pakora (Spinach Fritters)

5 from 1 vote

These spinach pakoras are crispy, and addicting, and only require a few ingredients. Make that cup of chai and cozy up to a fresh, hot batch of pakoras.

Spinach pakoras on a plate.

These spinach pakoras are crispy, and addicting, and only require a few ingredients. Make that cup of chai and cozy up to a fresh, hot batch of pakoras. 

Spinach pakora or palak pakora are a delightful and popular Indian snack known for their crispy texture and savory flavors. 

They are made by coating fresh baby spinach leaves with a spiced gram flour (besan) batter and then deep-frying them to golden perfection. Here’s a quick video!

YouTube video

Ingredients

Ingredients for spinach pakora on a marble top.

➜Baby Spinach Leaves: The star ingredient of spinach fritters, fresh and tender baby spinach leaves are preferred for their delicate flavor and tender texture. You can use whole fresh spinach leaves or chop them into smaller pieces if desired.

➜Besan Flour (Gram Flour): Besan, also known as gram flour, is a type of chickpea flour that is a staple in Indian cooking. It is made from ground chickpeas and serves as the primary binding and flavoring agent in the batter. Besan lends a nutty flavor and a golden color to the pakoras.

➜Rice Flour: Rice flour is often added to the batter to enhance the crispiness of the pakoras. It helps create a light and crunchy texture when fried.

➜Baking Soda: Baking soda is a leavening agent that adds a bit of fluffiness to the batter. It also aids in achieving a crisp texture when frying.

➜Oil: You’ll need oil for two purposes in this recipe. Firstly, it’s used in the batter to make it into a thick paste. Secondly, you’ll need oil for deep-frying the pakoras. Common options for frying include vegetable oil, canola oil, or sunflower oil.

➜Green Chilies: Adds heat and spiciness to the pakoras. You can adjust the quantity to your spice tolerance.

Including green chilies in the batter or chopping them finely and mixing them in will give your spinach pakoras an extra layer of flavor and heat. 

Baby spinach leaves in a steel bowl.
Fresh baby spinach leaves are a great pick for this recipe.

➜Spices:

  • Carom Seeds (Ajwain): Carom seeds add a distinctive flavor and aid in digestion. They are commonly used in Indian fried snacks.
  • Asafoetida (Hing): Asafoetida is used as a flavor enhancer and also for its digestive properties. It has a strong and pungent aroma, so a little goes a long way.
  • Salt: Salt not only seasons the pakoras but also helps to release moisture from the spinach leaves, making the batter crispier.
  • Black Pepper: Ground black pepper adds a mild spicy kick to the pakoras. You can adjust the amount to suit your taste preferences and also substitute red chili powder.

How To Make Spinach Pakora

To prepare spinach pakoras, you’ll need to create a batter by mixing besan flour, rice flour, baking soda, carom seeds, asafoetida, salt, and black pepper with water. This batter should have a thick, paste-like consistency. The spinach leaves are then dipped into this batter, coated evenly, and then you deep fry them until they turn golden brown and crispy.

Add besan flour, rice flour, and spices to a mixing bowl.  Make a well in the center and add 1 tablespoon oil. Mix to combine well.

Add water and use whisk to make a smooth, thick batter. Add water a little bit at a time.  I like to do half a cup at a time.  The quality and age of the besan may impact the amount of water needed.

 Add chopped green chilies and mix.

Besan batter.
Add water about 1/2 cup at a time until you form a thick batter. Use a whisk to make a smooth batter.
Besan batter and chopped green chilies in a steel bowl with a whisk.
Mix in chopped green chilies.

Pour batter over spinach leaves and mix until well coated with pakora batter.  Add baking soda and mix once more.  Cover and let sit 10 minutes.  

Pakora batter poured over spinach leaves in a bowl.
Pour spiced besan batter over spinach leaves in a bowl.
Spinach leaves coated in besan pakora batter.
Mix until leaves are well coated. Then, add baking soda and mix. Cover and let sit 10 minutes.

Place enough oil in a deep frying pan for frying.  Once oil is hot. Place a small batch of the spinach leaves covered in batter in clumps in the hot oil. The flatter you can keep the batch, the crispier the pakora will be.

Frying spinach pakora.
Spinach pakora frying in oil.
Place small clumps of the batter covered spinach to fry in the oil.

Let cook 1 minute then flip.  Let cook another 1 minute and flip.  Finally let it fry 1 more minute before removing pakora with a slotted spoon.  Place pakora on a paper towel lined plate to help absorb excess oil.

Serve warm with chutney and chai!

Fried spinach pakora being taken out of oil.
Remove with a slotted spoon.
Spinach pakoras on a paper towel.
Place on paper towel lined plate to absorb excess oil.

How To Serve

Spinach pakoras are often served hot and can be accompanied by various chutneys or sauces for dipping 

Sprinkle a bit of chaat masala to add a delicious flavor and finishing touch

They also taste great with a cup of piping hot up of tea as a tea time snack!  From an Oat Milk Masala Chai to Iced Chai or Chocolate Chai, Rose Chai, Biscoff Chai, and Mint Chai – there are many options to consider.

Spinach pakoras on a plate.

Chutney Pairing

I think these taste great with this no cook garlic chutney.

Other great chutneys to serve with palak pakoda are ​green chutney, tamarind chutney, and mint chutney.

Although it’s not a chutney, kids love them with ketchup!

Spinach pakora on a gray plate with garlic chutney on the side.

Variations

Add thinly sliced onions for spinach onion pakora.

Mix up spices by adding 1 teaspoon cumin coriander powder and/or ½ teaspoon garam masala or a ½ teaspoon of turmeric powder

Tried this spinach pakora recipe? If you have a minute, please consider leaving a comment & star rating telling me how it was! If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you! Thank you!

Spinach pakoras on a plate.

Crispy Spinach Pakora

Shilpa Joshi
These spinach pakoras are crispy, and addicting, and only require a few ingredients. Make that cup of chai and cozy up to a fresh, hot batch of pakoras.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine Indian
Servings 50 pakora
Calories 37 kcal

Equipment

  • 1 Mixing bowl
  • 1 frying pan
  • 1 Whisk

Ingredients
  

  • cups besan flour 250g
  • 1 cup rice flour 135g
  • baby spinach 330g, 11.16oz
  • tsp salt
  • 1 tsp carom seeds (ajwain) lightly crushed between palms of hand or with a mortar pestle
  • ¼ tsp baking soda
  • ¼ tsp asafoetida
  • 1 tbsp oil
  • cup water
  • oil for frying
  • ½ tsp black pepper

Instructions
 

  • Add besan flour, rice flour, and spices to a mixing bowl. Make a well in the center and add 1 tablespoon oil. Mix to combine well.
  • Add water and use whisk to make a smooth batter. Add chopped green chilies and mix.
  • Pour batter over spinach leaves and mix until well coated. Add baking soda and mix once more. Cover and let sit 10 minutes.
  • Place enough oil in a frying pan for frying. Once oil is hot. Place a small batch of the spinach leaves covered in batter in clumps in the oil. The flatter you can keep the batch, the crispier the pakora will be.
  • Let cook 1 minute then flip. Let cook another 1 minute and flip. Finally let it fry 1 more minute before removing pakora with a slotted spoon. Place pakora on a paper towel lined plate.
  • Serve warm with chutney and chai!

Nutrition

Calories: 37kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.001gSodium: 91mgPotassium: 54mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 0.002mgCalcium: 3mgIron: 0.3mg
Tried this recipe?Let us know how it was!

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