Spinach Pakora Recipe – Crispy Besan & Ajwain Fritters

Last Updated on 1 month by Neha Deshmukh

Spinach Pakora Recipe – Crispy Besan & Ajwain Fritters

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, satisfying snack. And honestly, is there anything better than a crispy, golden pakora with a cup of chai? Today, I’m sharing my go-to recipe for Spinach Pakora – these are seriously addictive! I first made these on a particularly rainy afternoon, and they instantly became a family favorite. They’re surprisingly easy to make, and the aroma of ajwain (carom seeds) frying is just heavenly.

Why You’ll Love This Recipe

These Spinach Pakoras are the perfect blend of crispy and flavorful. They’re a fantastic way to enjoy fresh spinach, and the besan (chickpea flour) batter gives them a lovely texture. Plus, the addition of ajwain adds a wonderful warmth and digestive benefit – something my grandmother always insisted on! They’re ready in under 30 minutes, making them ideal for a quick snack or a delightful appetizer.

Ingredients

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

• 1 bunch spinach/palak whole leaves
• 7-8 tablespoons chickpea flour/besan (about 85-95g)
• 1 teaspoon rice flour (about 5g)
• To taste salt
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon turmeric powder
• 1 teaspoon ginger garlic paste
• 1 teaspoon roasted coriander seeds powder
• 1 teaspoon carom seeds (ajwain)
• 1 tablespoon coriander leaves, chopped
• 1 teaspoon oil
• A pinch of baking soda
• Water, as needed (about ¾ – 1 cup)

Ingredient Notes

Let’s talk ingredients! A few little tips I’ve picked up over the years:

• Besan (Chickpea Flour): This is the star of the show! Make sure your besan is fresh for the best flavor and texture. It should smell slightly nutty, not stale.
• Ajwain (Carom Seeds): Don’t skip these! They add a unique, slightly peppery flavor and are great for digestion. I love the warmth they bring to the pakoras.
• Spinach Varieties: You can use any type of spinach for this recipe. Baby spinach works, but I prefer the slightly more robust flavor of mature spinach leaves. In India, bathua (chenopodium album) is also often used alongside or instead of spinach – it has a lovely earthy taste.
• Rice Flour: A little rice flour helps create extra crispiness. Don’t have any? You can skip it, but the texture won’t be quite as perfect.
• Spice Level: Feel free to adjust the red chili powder to your liking. I usually add a little extra because we love a bit of heat in my family!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the chickpea flour, rice flour, and a tiny pinch of baking soda. This little bit of baking soda helps make them extra light and airy.
2. Add the salt, red chili powder, turmeric powder, roasted coriander powder, carom seeds, ginger garlic paste, oil, and chopped coriander leaves.
3. Now, gradually add water while stirring. You want a smooth, lump-free batter that’s not too thick and not too runny – think medium consistency, like a slightly thick pancake batter.
4. Heat oil in a deep frying pan over medium heat. You want enough oil to fully submerge the spinach leaves.
5. Dip each whole spinach leaf into the batter, making sure it’s coated evenly. Hold the stalk while dipping to keep things tidy!
6. Carefully drop the battered leaves into the hot oil, being careful not to overcrowd the pan.
7. Fry until golden brown and crispy on both sides, usually about 2-3 minutes per side.
8. Remove the pakoras with a slotted spoon and drain them on paper towels to remove any excess oil.
9. Serve immediately! Seriously, they’re best when they’re hot and crispy.

Expert Tips

• Hot Oil is Key: Make sure the oil is hot enough before adding the pakoras. If it’s not, they’ll absorb too much oil and become soggy.
• Don’t Overcrowd: Frying in batches prevents the oil temperature from dropping too much.
• Fresh is Best: Use fresh spinach and freshly ground spices for the best flavor.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, as chickpea flour is gluten-free.
• Spice Level Adjustment: My friend Priya loves to add a pinch of cayenne pepper for an extra kick!
• Monsoon/Rainy Day Snack: These are perfect for a rainy day. My mom always made these for us when we were kids during the monsoon season – they just hit the spot!

Serving Suggestions

These Spinach Pakoras are delicious on their own, but they’re even better with a side of chutney!

• Mint-Coriander Chutney: A classic pairing!
• Tamarind Chutney: Adds a lovely sweet and tangy flavor.
• Ketchup: Sometimes, simple is best! My kids love them with ketchup.
• A cup of Masala Chai: The ultimate comfort combination.

Storage Instructions

Honestly, these are best enjoyed fresh. But if you have leftovers (which is unlikely!), you can store them in an airtight container at room temperature for a few hours. They will lose some of their crispiness, but you can reheat them in a preheated oven at 350°F (175°C) for a few minutes to crisp them up a bit.

FAQs

Let’s answer some common questions:

• What type of spinach is best for pakoras? You can use any type, but mature spinach leaves hold up better during frying.
• 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 little water to thin it out before frying.
• How do I get the pakoras extra crispy? Adding a teaspoon of rice flour to the batter and making sure the oil is hot enough are key!
• What chutneys pair well with spinach pakoras? Mint-Coriander and Tamarind chutneys are classic choices.
• Can I bake these instead of frying? While frying gives the best results, you can try baking them at 400°F (200°C) for about 15-20 minutes, flipping halfway through. They won’t be as crispy, but still tasty!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turn out!