Spinach Pakora Recipe – Authentic Indian Besan Fritters

Last Updated on 4 months by Neha Deshmukh

Spinach Pakora Recipe – Authentic Indian Besan Fritters

Hello friends! If you’re anything like me, you absolutely love a good pakora with a cup of chai. There’s just something so comforting about those crispy, golden fritters, especially when it’s a little rainy outside. Today, I’m sharing my go-to recipe for Spinach Pakora – a delightful twist on the classic, packed with flavour and goodness. I first made these when I was craving something savoury and healthy, and they quickly became a family favourite!

Why You’ll Love This Recipe

These Spinach Pakoras are seriously addictive. They’re crispy on the outside, tender on the inside, and bursting with the aromatic flavours of Indian spices. Plus, they’re surprisingly easy to make – perfect for a quick snack or a delightful addition to any meal. They’re a fantastic way to get a little extra green into your diet, too!

Ingredients

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

• 3 packed cups chopped spinach leaves (about 200g)
• 1.25 cups besan (chickpea flour) (about 150g)
• 2.5 tbsp rice flour (about 15g)
• 0.5 tsp red chili powder (about 2.5g)
• 0.5 tsp roasted cumin powder (about 2.5g)
• 3 finely chopped green chilies (adjust to your spice preference!)
• 1 tsp ginger-garlic paste (about 5g)
• 10 mint leaves, chopped
• 2 tbsp fresh coriander leaves, chopped
• 2 tbsp hot oil
• Water, as needed
• Salt, to taste
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Besan (Chickpea Flour) – The Foundation of Crispy Pakoras

Besan is the star of the show. It gives pakoras their signature texture and flavour. Make sure yours is fresh for the best results!

Rice Flour – For Extra Crispiness

Don’t skip the rice flour! It adds an incredible crispiness that you just can’t get with besan alone. A little goes a long way.

Spinach – Freshness and Flavor

Fresh spinach is best, but if you’re in a pinch, you can use frozen (thawed and squeezed dry – see FAQs!). The fresher the spinach, the brighter the flavour.

Spices – The Heart of Indian Cuisine

This is where you can really make the recipe your own.

• Red Chili Powder: I use Kashmiri chili powder for a vibrant colour and mild heat. You can adjust the amount depending on how spicy you like things.
• Roasted Cumin Powder: This adds a lovely smoky depth. Roasting the cumin seeds yourself before grinding them takes it to another level, if you have the time!

Regional Variations in Spice Levels

Spice levels vary hugely across India! Some regions prefer a milder flavour, while others like to really crank up the heat. Feel free to adjust the green chilies and red chili powder to suit your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the chopped spinach, besan, rice flour, red chili powder, roasted cumin powder, green chilies, ginger-garlic paste, mint leaves, coriander leaves, and hot oil.
2. Now, mix everything really well. This is where the magic starts to happen!
3. Gradually add water, a little at a time, mixing until you form a thick batter. It should coat the spinach leaves nicely – not too runny, not too thick.
4. Heat oil in a deep pan or wok over medium heat. You want enough oil for the pakoras to float.
5. Once the oil is hot (test with a tiny drop of batter – it should sizzle!), carefully drop spoonfuls of the batter into the oil. Don’t overcrowd the pan.
6. Fry the pakoras until they’re golden brown and crispy on all sides, about 3-4 minutes per batch.
7. Remove the pakoras with a slotted spoon and drain them on paper towels to remove any excess oil.
8. Serve warm with your favourite chutney or a steaming cup of masala chai!

Expert Tips

• Don’t overmix the batter! A little lumpy is okay. Overmixing can develop the gluten in the besan, making the pakoras tough.
• Make sure the oil is hot enough before adding the batter. This ensures they get crispy and don’t absorb too much oil.
• Fry in batches to maintain the oil temperature.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil for frying.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the green chilies and red chili powder for a milder flavour. My friend, Priya, loves to add a pinch of turmeric for a beautiful colour and subtle flavour.
• Festival Adaptations: Pakoras are a staple during festivals like Diwali and Holi. They’re perfect for sharing with family and friends!

Serving Suggestions

Spinach pakoras are fantastic on their own, but they’re even better with a side of:

• Mint-coriander chutney
• Tamarind chutney
• Masala chai
• A simple tomato ketchup (don’t judge – my kids love it!)

Storage Instructions

Leftover pakoras can be stored in an airtight container at room temperature for a day or two. They’re best enjoyed fresh, though! You can also reheat them in a preheated oven or air fryer to restore some of their crispiness.

FAQs

What is the best way to get the pakoras extra crispy?

Using rice flour is key! Also, make sure the oil is hot enough and don’t overcrowd the pan.

Can I make the batter ahead of time?

You can, but the spinach might start to wilt. I recommend making the batter no more than an hour in advance and keeping it covered in the fridge.

What type of oil is best for frying pakoras?

Vegetable oil, canola oil, or peanut oil are all good choices. They have a high smoke point and a neutral flavour.

Can I use frozen spinach for this recipe?

Yes, you can! Just make sure to thaw it completely and squeeze out all the excess water before adding it to the batter.

What chutneys pair well with spinach pakoras?

Mint-coriander chutney and tamarind chutney are classic pairings.

How do I adjust the green chili quantity for less spice?

Start with just one green chili or remove the seeds before chopping. You can always add more, but you can’t take it away!

Enjoy these Spinach Pakoras, and let me know what you think! I hope they bring a little bit of Indian sunshine to your kitchen.