Spinach Pakora Recipe – Authentic Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Spinach Pakora Recipe – Authentic Indian Street Food Snack

Hello friends! If you’re anything like me, the monsoon season (or even a gloomy afternoon!) just begs for something warm, crispy, and utterly delicious. And honestly, is there anything more comforting than a plate of freshly made pakoras with a steaming cup of chai? Today, I’m sharing my go-to recipe for Spinach Pakora – a classic Indian street food snack that’s surprisingly easy to make at home. I first made these when I was craving something my dadi (grandmother) used to make, and it instantly transported me back to those cozy rainy days.

Why You’ll Love This Recipe

These Spinach Pakoras are seriously addictive! They’re crispy on the outside, tender on the inside, and packed with flavour. Plus, they’re a fantastic way to sneak in some extra greens. This recipe is quick, easy, and perfect for a snack, appetizer, or even a light meal. Trust me, once you try these, you’ll be making them again and again.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful pakoras:

• 1 cup spinach leaves, chopped (about 100g)
• 1 cup onion, finely chopped (about 150g)
• 2 tbsp coriander leaves, chopped
• 1 green chilli, finely chopped (adjust to your spice preference!)
• 2 tsp hot oil
• 1 cup besan (bengal gram flour) (about 120g)
• ½ cup rice flour (about 60g)
• 1 tsp ginger-garlic paste
• 1 tsp chilli powder
• 1 tsp fennel seeds
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Using the right ones makes all the difference.

• Besan (Bengal Gram Flour): This is the star of the show! It gives pakoras their signature crispy texture. Don’t substitute with wheat flour, it won’t give you the same result.
• Fennel Seeds (Saunf): These add a lovely aromatic flavour that complements the spinach beautifully. My maasi (aunt) always adds a generous pinch, and it’s become a must-do for me too!
• Spice Levels: Feel free to adjust the amount of green chilli and chilli powder to suit your taste. Some regions in India prefer a milder flavour, while others like it fiery hot.
• Spinach: Make sure to wash the spinach really well to get rid of any grit. I usually chop it quite finely so it blends well into the batter.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the spinach leaves thoroughly, discard the stems, and finely chop the leaves.
2. Next, finely chop the onions and green chillies. Have your coriander leaves ready to go.
3. In a bowl, combine the chopped onions and a pinch of salt with the hot oil. Give it a good knead – you want the onions to release their moisture. This is a little trick my mom taught me, and it makes the pakoras extra flavourful.
4. Now, add the chopped spinach, coriander leaves, green chillies, fennel seeds, ginger-garlic paste, besan, chilli powder, and salt. Mix everything together really well, forming a dough. Don’t add any water – the moisture from the onions and spinach should be enough.
5. Heat oil in a kadai (deep frying pan) over medium heat. To test if the oil is hot enough, drop a tiny piece of dough into it. If it rises to the surface immediately, you’re good to go!
6. Reduce the heat to medium and carefully drop small balls of dough into the hot oil. Fry until they’re golden brown and crispy, flipping occasionally.
7. Remove the pakoras with a slotted spoon and drain them on paper towels or a colander to remove any excess oil.

Serve immediately while they’re still hot and crispy!

Expert Tips

• Don’t overcrowd the kadai – fry the pakoras in batches to maintain the oil temperature.
• Make sure the oil is hot enough before adding the pakoras, otherwise they’ll absorb too much oil.
• A good pinch of salt in the onion mixture really helps bring out the flavour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: Substitute the besan with a gluten-free chickpea flour blend.
• Spice Level Adjustments: Add more or less green chilli and chilli powder to control the heat. My friend, Priya, loves to add a pinch of hing (asafoetida) for extra flavour.
• Monsoon/Rainy Day Snack Adaptation: This is the perfect rainy day snack! Pair it with a hot cup of masala chai and a good book. Honestly, it doesn’t get much better.

Serving Suggestions

These Spinach Pakoras are best enjoyed hot and crispy!

• Serve them with your favourite chutney – mint-coriander chutney, tamarind chutney, or even a simple tomato ketchup.
• A steaming cup of chai is a must!
• They also make a great appetizer for parties or gatherings.

Storage Instructions

While these are best enjoyed fresh, you can store leftovers in an airtight container at room temperature for a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the texture.

FAQs

Let’s answer some common questions:

• What type of oil is best for frying pakoras? Peanut oil or vegetable oil are good choices. They have a high smoke point and a neutral flavour.
• Can I make the pakora batter ahead of time? You can prepare the batter a few hours in advance, but it’s best to fry the pakoras immediately before serving for the best texture.
• How do I prevent the pakoras from absorbing too much oil? Make sure the oil is hot enough and don’t overcrowd the kadai.
• What is the best way to serve spinach pakoras? Hot and crispy, with your favourite chutney and a cup of chai!
• Can I add other vegetables to this pakora recipe? Absolutely! You can add chopped potatoes, onions, cauliflower, or even grated carrots.

Enjoy making these delicious Spinach Pakoras! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!