Spinach Pakora Recipe – Crispy Indian Palak Fritters with Chutneys

Last Updated on 4 months by Neha Deshmukh

Spinach Pakora Recipe – Crispy Indian Palak Fritters with Chutneys

Hey everyone! If you’re anything like me, you absolutely love a good pakora with a cup of chai, especially on a rainy day. Today, I’m sharing my go-to recipe for Spinach Pakora – crispy, flavourful, and seriously addictive! I first made these when I was craving something comforting and had a huge bunch of spinach to use up. They were a hit, and I’ve been perfecting them ever since.

Why You’ll Love This Recipe

These aren’t just any pakoras. We’re talking perfectly crisp spinach leaves coated in a spiced batter, served with a vibrant spread of chutneys and toppings. They’re incredibly satisfying, surprisingly easy to make, and a fantastic way to enjoy a healthy dose of greens. Plus, who can resist a good fritter?

Ingredients

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

• 1 cup besan (gram flour)
• 1/4 cup rice flour
• 1/4 tsp turmeric powder
• 1/2 tsp chilli powder (adjust to your spice preference!)
• 1/2 tsp chaat masala
• 1/4 tsp ajwain (carom seeds)
• 1/2 tsp salt
• Water, as needed
• 1 bunch palak (spinach) leaves
• Oil, for deep frying
• Boiled potato, cubed (for serving)
• 2 tsp green chutney (coriander-mint)
• 2 tsp tamarind chutney
• 2 tbsp curd (yogurt)
• Chilli powder, for sprinkling
• Cumin powder, for sprinkling
• Aamchur (dry mango powder), for sprinkling
• 2 tbsp chopped onion, for garnish
• 2 tbsp sev (crispy chickpea noodles), for garnish
• 2 tbsp boondi (tiny fried chickpea balls), for garnish
• Salad (chopped tomatoes, cucumber, onion), for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Besan & Rice Flour Blend: The combination of besan and rice flour is key for that perfect crispy texture. Besan gives it the body, while rice flour adds extra crunch.
• Ajwain’s Digestive Benefits: Don’t skip the ajwain! It not only adds a lovely flavour but also aids digestion – perfect after indulging in these tasty treats.
• Regional Variations in Chutney Preferences: Chutney preferences vary so much across India! Feel free to swap in your favourite – a garlic chutney or even a mango chutney would be amazing. My family loves a spicy garlic chutney with these.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, start by mixing together the besan, rice flour, turmeric, chilli powder, chaat masala, ajwain, and salt. This is where all the flavour magic begins!
2. Now, add water gradually, a little at a time, and whisk until you have a smooth, lump-free batter. The consistency should be similar to a pancake batter – not too thick, not too runny.
3. Gently dip each fresh spinach leaf into the batter, making sure it’s fully coated. Don’t overcrowd the bowl; work in batches.
4. Heat oil in a deep frying pan or kadhai over medium-hot heat. Carefully drop the batter-coated spinach leaves into the hot oil.
5. Fry them until they turn golden brown and beautifully crisp. This usually takes about 2-3 minutes per batch.
6. Remove the fried pakoras with a slotted spoon and place them on paper towels to drain off any excess oil.
7. Arrange the crispy spinach pakoras on a serving plate. Now for the fun part – the toppings!
8. Top with boiled potato chunks, a generous dollop of green chutney, sweet and tangy tamarind chutney, and cooling curd.
9. Sprinkle with a little chilli powder, chaat masala, cumin powder, and aamchur for an extra burst of flavour.
10. Garnish with chopped onions, crunchy sev, boondi, and a fresh salad.

Expert Tips

• Make sure the oil is hot enough before frying. If it’s not, the pakoras will absorb too much oil and become soggy.
• Don’t overcrowd the pan while frying. This will lower the oil temperature and result in less crispy pakoras.
• For a lighter version, you can shallow fry the pakoras instead of deep frying.

Variations

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

• Vegan Option: Simply use plant-based yogurt instead of curd.
• Gluten-Free Adaptation: Use gluten-free besan (it’s available in most health food stores!).
• Spice Level Adjustments: If you like it hot, add more chilli powder or a pinch of cayenne pepper to the batter.
• Monsoon/Rainy Day Special: My grandmother always added a pinch of hing (asafoetida) to the batter during the monsoon season – she believed it helped ward off colds!

Serving Suggestions

Serve these Spinach Pakoras immediately while they’re still hot and crispy. They’re perfect as a snack with a cup of masala chai, as a starter for a meal, or even as a side dish.

Storage Instructions

These are best enjoyed fresh, but if you have any leftovers, you can store them in an airtight container at room temperature for up to 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 crunch.

FAQs

Let’s answer some common questions:

• Can I make the batter ahead of time? Yes, you can! Just make the batter and store it in the fridge for up to 2 hours. You might need to add a little water to thin it out before using.
• What’s the best way to get the pakoras extra crispy? Using rice flour in the batter and ensuring the oil is hot enough are key. Also, don’t overcrowd the pan!
• Can I bake these instead of frying? While frying gives the best results, you can try baking them at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still tasty.
• What chutneys pair best with spinach pakoras? Green chutney, tamarind chutney, and mint chutney are all fantastic choices.
• How do I prevent the spinach leaves from becoming soggy? Make sure the spinach leaves are completely dry before dipping them in the batter. And don’t soak them in the batter for too long.

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