Spinach Fritters Recipe – Besan Pakora & Chaat Flavors

Last Updated on 4 months by Neha Deshmukh

Spinach Fritters Recipe – Besan Pakora & Chaat Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s both satisfying and a little bit special. These Spinach Fritters – a delightful twist on the classic besan pakora – are exactly that! They’re crispy, flavorful, and come alive with a vibrant chaat-inspired topping. I first made these when I was craving something savory and wanted to sneak in some extra greens. Trust me, even spinach skeptics will be asking for more!

Why You’ll Love This Recipe

These aren’t your average fritters. We’re taking the comforting goodness of pakoras and giving them a fresh, healthy spin with spinach. The batter is perfectly spiced, the frying creates an irresistible crunch, and the chaat topping? Oh, it’s a flavor explosion! Plus, they’re surprisingly quick to make – perfect for a weeknight treat or a weekend gathering.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious spinach fritters:

• 1 cup Chickpea Flour (Besan) – about 180g
• 1 tablespoon Rice Flour – about 8g
• 1 teaspoon Red Chili Powder – about 5g
• 1/2 teaspoon Salt – about 3g
• 1/4 teaspoon Carom Seeds (Ajwain) – about 1g
• 1 teaspoon Ginger-Garlic Paste – about 5ml
• 1 teaspoon Lemon Juice – about 5ml
• 1/4 teaspoon Turmeric Powder – about 1g
• 1/2 cup Water – about 120ml
• 20-25 Spinach Leaves
• Oil, as needed for deep frying

Ingredient Notes

Let’s talk about a few key players in this recipe:

• Chickpea Flour (Besan): This is the star! Besan gives these fritters their signature texture and nutty flavor. It’s naturally gluten-free too, which is a bonus.
• Carom Seeds (Ajwain): Don’t skip these! Ajwain adds a lovely digestive quality and a unique, slightly pungent flavor that really elevates the pakora. My grandmother always said a pinch of ajwain makes everything better!
• Chaat Masala Blend: This isn’t a single ingredient, but it’s so important. It’s a tangy, spicy, and savory blend that brings all the chaat street food vibes. You can find it at most Indian grocery stores, or even make your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the chickpea flour, rice flour, red chili powder, salt, carom seeds, ginger-garlic paste, lemon juice, and turmeric powder.
2. Gradually add water, whisking as you go, until you have a smooth batter. It shouldn’t be too thick or too runny – think of the consistency of pancake batter.
3. Heat oil in a deep frying pan over medium heat. You want enough oil to fully submerge the spinach leaves.
4. Now for the fun part! Dip each spinach leaf into the batter, making sure it’s fully coated. Gently shake off any excess batter.
5. Carefully drop the battered leaves into the hot oil, frying in batches to avoid overcrowding the pan.
6. Fry until golden brown and crispy – about 2-3 minutes per batch.

7. Remove the fritters with a slotted spoon and drain them on paper towels to remove excess oil.

8. Arrange the fried spinach fritters on serving plates.

9. Drizzle generously with whisked yogurt.
10. Layer with green coriander chutney and tamarind chutney.
11. Sprinkle with chaat masala, roasted cumin powder, and a pinch of red chili powder.
12. Garnish with sev (those crunchy chickpea noodles!), fresh coriander leaves, and serve immediately!

Expert Tips

• Oil Temperature is Key: Make sure the oil is hot enough before adding the fritters. If it’s not, they’ll absorb too much oil and become soggy.
• Don’t Overcrowd the Pan: Frying in batches ensures even cooking and maximum crispiness.
• Taste as You Go: Adjust the amount of red chili powder to your liking.

Variations

• Vegan Adaptation: Simply swap the yogurt for a plant-based alternative like cashew yogurt or coconut yogurt.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper to the batter. My friend loves to add a finely chopped green chili too!
• Street Food Style vs. Home Style: For a more authentic street food experience, use a slightly thicker batter and fry the fritters until they’re really dark golden brown. I usually prefer a lighter, crispier version at home.

Serving Suggestions

These spinach fritters are fantastic on their own as a snack. But they also make a great appetizer or side dish! Serve them with a cup of hot chai or a refreshing lassi. They’re also amazing as part of a larger Indian spread.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. They will lose some of their crispiness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

• What is the best oil for frying pakoras? Peanut oil or vegetable oil are both good choices. They have a high smoke point and a neutral flavor.
• Can I make the batter ahead of time? Yes, you can! Just store it in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before using.
• How do I get the fritters extra crispy? Make sure the oil is hot enough, don’t overcrowd the pan, and use a little rice flour in the batter.
• What chutneys pair best with spinach fritters? Green coriander chutney and tamarind chutney are classic choices. Mint chutney also works beautifully!
• Can I bake these instead of frying? While frying gives the best results, you can try baking them. Preheat your oven to 200°C (390°F), lightly brush the fritters with oil, and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy, but still tasty!