Spinach Pakora Recipe – Crispy Indian Fritters with Besan & Ajwain

Last Updated on 6 months ago by Neha Deshmukh

Spinach Pakora Recipe – Crispy Indian Fritters with Besan & Ajwain

Hello friends! Today, I’m sharing a recipe that’s a total comfort food classic in my family – Spinach Pakora! These crispy, golden fritters are perfect for a rainy day, a cozy evening with chai, or just when you’re craving something deliciously savory. I first made these when I was trying to get my kids to eat more greens, and honestly, they disappeared so fast I had to make another batch! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These Spinach Pakoras are seriously addictive. They’re incredibly flavorful, thanks to the blend of spices, and the texture is just perfect – crispy on the outside, soft and tender on the inside. Plus, they’re surprisingly easy to make, even if you’re new to Indian cooking. It’s a fantastic way to enjoy spinach, even if you’re not usually a fan!

Ingredients

Here’s what you’ll need to make these delightful pakoras:

• 3 medium bunches spinach
• 1 medium onion
• 6 tablespoons besan (chickpea flour) – about 75g
• 0.5 teaspoon rice flour – about 2g
• 1 teaspoon red chili powder – about 5g
• 0.25 teaspoon turmeric powder – about 1g
• 0.25 teaspoon coriander seeds powder – about 1g
• 0.25 teaspoon ajwain (carom seeds) – about 1g
• 1 teaspoon oil
• 1 pinch baking soda
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Besan (Chickpea Flour): This is the star of the show! It gives the pakoras their lovely texture and nutty flavor. Make sure yours is fresh for the best results.
• Ajwain (Carom Seeds): Don’t skip this! Ajwain adds a unique, slightly peppery flavor that’s so characteristic of pakoras. It also aids digestion – a little bonus!
• Spinach Varieties: You can use pretty much any type of spinach. Indian markets often carry bathua spinach, which has a slightly earthier flavor and is fantastic in pakoras. But regular spinach works beautifully too. I’ve even used a mix!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash and finely chop the spinach. Really squeeze out any excess water – we don’t want a soggy batter.
2. In a mixing bowl, combine the chopped spinach, sliced onion, besan, rice flour, salt, red chili powder, turmeric powder, coriander powder, ajwain, and baking soda.
3. Add 1 teaspoon of oil and mix everything together. Use your hands to really work it in! You want a thick batter that holds its shape. The moisture from the spinach should be enough, but if it’s too dry, add a tiny splash of water – just a teaspoon at a time.
4. Heat oil in a deep pan for frying over medium-low heat. You want enough oil to fully submerge the pakoras.
5. Take small portions of the batter, gently press them to flatten slightly, and carefully drop them into the hot oil. Don’t overcrowd the pan!
6. Fry for about 3-4 minutes on each side, until golden brown and crispy. Resist the urge to stir them immediately after dropping them in – this helps them hold their shape.
7. Remove the pakoras and drain them on paper towels to get rid of any excess oil.

Expert Tips

• Temperature is Key: Maintaining a medium-low heat is crucial. Too hot, and the pakoras will burn on the outside before cooking through. Too low, and they’ll absorb too much oil.
• Don’t Overmix: Overmixing the batter can develop the gluten in the besan, making the pakoras tough.
• Crispy Perfection: For extra crispy pakoras, add a tablespoon of cornstarch to the batter.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: While besan is gluten-free, always check the label to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: My family loves a good kick, but you can adjust the amount of red chili powder to your liking. My friend, Priya, adds a pinch of cayenne pepper for extra heat!
• Monsoon/Rainy Day Special: During the monsoon season, my grandmother always added a little grated ginger to the batter. It’s so warming and comforting.

Serving Suggestions

Serve these Spinach Pakoras hot, hot, hot! They’re amazing with a side of:

• Mint Chutney (a must-have!)
• Tomato Ketchup (a childhood favorite)
• A cup of hot chai

Storage Instructions

These are best enjoyed fresh, but if you have any leftovers (which is unlikely!), you can store them in an airtight container at room temperature for a day. Reheat them in a preheated oven or air fryer to restore some of their crispiness.

FAQs

Let’s answer some common questions:

• What type of spinach works best for pakoras? You can use any spinach, but bathua spinach has a lovely earthy flavor.
• Can I make the batter ahead of time? Yes, you can! Just store it in the fridge for up to 24 hours. You might need to add a splash of water to loosen it up before frying.
• How do I get the pakoras extra crispy? Add a tablespoon of cornstarch to the batter and maintain a medium-low frying temperature.
• What is ajwain and can I substitute it? Ajwain is a unique spice with a slightly peppery flavor. If you can’t find it, you can try substituting with a pinch of caraway seeds, but it won’t be quite the same.
• Can I bake these instead of frying? While frying gives the best results, you can try baking them at 200°C (390°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still delicious!

Enjoy making these 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!