Spinach Pakora Recipe – Crispy Indian Spinach Fritters with Fennel Seeds

Last Updated on 4 months by Neha Deshmukh

Spinach Pakora Recipe – Crispy Indian Spinach Fritters with Fennel Seeds

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious snack that’s also kinda… good for you? Well, look no further! These Spinach Pakoras are seriously addictive – crispy, flavorful, and packed with spinach (so you can pretend you’re being healthy, right?). I first made these when I was craving something savory and comforting, and they’ve been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average fritters. The combination of earthy spinach, aromatic fennel seeds, and a blend of warming spices creates a flavor explosion in every bite. They’re surprisingly easy to make, perfect for a quick evening snack, or even as a starter for a special occasion. Plus, who doesn’t love something that’s crispy, golden, and utterly delicious?

Ingredients

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

• 2 cups finely chopped fresh spinach (about 150g)
• ½ tsp fennel seeds
• ½ tsp red chilli powder (adjust to your spice preference!)
• ¼ tsp cumin powder
• ¼ tsp chaat masala
• Salt to taste
• 1 cup chickpea flour (besan) (about 120g)
• Water as needed (about ½ – ¾ cup)
• Light cooking oil for deep frying

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your pakoras turn out just right:

Spinach: Choosing the freshest spinach is key. Look for vibrant green leaves that aren’t wilted or bruised. Baby spinach works great too, but you might need a little less as it wilts down more.

Fennel Seeds: Don’t skip these! They add such a lovely, subtle anise-like flavor that really elevates the pakoras. Lightly toasting them before adding them to the batter intensifies their aroma even more.

Chickpea Flour (Besan): This is the star of the show when it comes to binding everything together. Make sure yours is fresh – it can sometimes go a little stale.

Spice Levels: Red chilli powder can vary in heat, so start with ½ tsp and add more if you like things spicy! I usually add a pinch of cayenne pepper too for an extra kick.

Oil for Frying: You want a neutral-flavored oil with a high smoke point. Sunflower oil, canola oil, or vegetable oil all work well.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a large bowl, combine the chopped spinach, fennel seeds, red chilli powder, cumin powder, chaat masala, and salt. Give it a good mix.
2. Add the chickpea flour to the bowl and mix well.
3. Now, gradually add water, a little at a time, stirring continuously. You want to create a thick, pancake-like batter. It shouldn’t be too runny, but also not too dry.
4. Heat oil in a deep wok or kadhai over medium heat. You’ll know it’s ready when a tiny drop of batter sizzles immediately when dropped in.
5. Carefully drop tablespoons of the batter into the hot oil, being careful not to overcrowd the pan.
6. Fry the pakoras for 6-8 minutes, turning occasionally, until they’re golden brown and crispy on all sides.
7. Transfer the fried pakoras to a paper towel-lined plate to drain any excess oil.
8. Serve immediately with your favorite chutney or sauce!

Expert Tips

Want to take your pakora game to the next level? Here are a few of my go-to tips:

Achieving the perfect batter consistency: The batter should coat the back of a spoon nicely. If it’s too thick, add a little more water. If it’s too thin, add a tablespoon of besan.

Ensuring even cooking and crispiness: Don’t overcrowd the pan! This lowers the oil temperature and results in soggy pakoras. Fry in batches.

Temperature control for deep frying: Maintaining the right oil temperature is crucial. Too low, and the pakoras will absorb too much oil. Too high, and they’ll burn on the outside before cooking through.

Avoiding soggy pakoras: Make sure the oil is hot enough, and drain the pakoras thoroughly on paper towels.

Variations

Feeling creative? Here are a few ways to customize these pakoras:

Vegan Spinach Pakora: This recipe is already naturally vegan! Just double-check your chaat masala doesn’t contain any sneaky ingredients.

Gluten-Free Spinach Pakora: Chickpea flour is naturally gluten-free, so these are perfect for those avoiding gluten.

Spice Level Adjustments: My friend, Priya, loves a super spicy pakora, so she adds a finely chopped green chilli to the batter. For a milder flavor, reduce the red chilli powder or omit it altogether.

Festival Adaptations: These are amazing during Diwali or Holi! They’re a perfect festive snack to share with family and friends.

Serving Suggestions

These are best served hot and crispy! I love them with a cooling mint-coriander chutney or a tangy tamarind chutney. Tomato ketchup works in a pinch too, especially for the kids. A cup of chai on the side? Perfection!

Storage Instructions

Honestly, these are best enjoyed fresh. But if you do have leftovers, you can store them in an airtight container at room temperature for a day. They’ll lose some of their crispiness, but you can reheat them in a preheated oven at 180°C (350°F) for a few minutes to crisp them up a bit.

FAQs

Got questions? I’ve got answers!

What is the best way to prevent the pakoras from absorbing too much oil?

Make sure your oil is hot enough and don’t overcrowd the pan. Also, drain them well on paper towels.

Can I make the batter ahead of time? If so, how should I store it?

You can make the batter a few hours ahead of time. Store it in an airtight container in the refrigerator. You might need to add a little water to thin it out before frying.

What is chaat masala and can I substitute it with something else?

Chaat masala is a blend of tangy and spicy spices commonly used in Indian cuisine. If you can’t find it, you can substitute it with a pinch of amchur powder (dried mango powder) and a little extra cumin powder.

Can I bake these pakoras instead of frying them?

While frying gives you that classic crispy texture, you can bake them! Preheat your oven to 200°C (400°F), place the pakoras on a baking sheet lined with parchment paper, and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy, but still tasty!

What is the origin of Spinach Pakora and its regional variations?

Pakoras, in general, have a long history in India, with origins tracing back centuries. While spinach pakora isn’t as ancient, it’s become a popular variation across many regions. You’ll find slight differences in spice blends depending on where you are – some regions prefer more ginger and garlic, while others lean towards a hotter chili profile.

Enjoy! Let me know in the comments how yours turn out. Happy cooking!