Spinach Pakora Fritters
Crispy, flavorful, and irresistibly satisfying, Spinach Pakora Fritters are the perfect snack or appetizer for any occasion. Made with vibrant fresh spinach leaves, these golden-brown delights are coated in a spiced batter of gram flour and rice flour, infused with aromatic carom seeds, cumin, and a fiery kick of green chili. The batter’s perfect balance of red chili powder and turmeric ensures a burst of flavor in every bite, while deep-frying creates an irresistibly crunchy texture. Quick and easy to prepare, these fritters come together in under 40 minutes, making them an ideal treat for last-minute gatherings or rainy afternoons. Serve them hot with your favorite chutney or a steaming cup of masala tea for an authentic Indian street food experience! Perfect for lovers of crispy spinach snacks, vegetarian appetizers, and traditional pakora recipes.
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Recipe Information
Ingredients
- 200 grams Fresh spinach leaves
- 120 grams Gram flour (besan)
- 2 tablespoons Rice flour
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Carom seeds (ajwain)
- 0.5 teaspoon Cumin seeds
- 1 piece Green chili (finely chopped)
- 120 milliliters Water
- 1 teaspoon Salt
- 500 milliliters Vegetable oil (for frying)
Instructions
Wash the spinach leaves thoroughly under running water and pat dry. Chop the leaves roughly and set aside.
In a large mixing bowl, add the gram flour, rice flour, red chili powder, turmeric powder, carom seeds, cumin seeds, and salt. Mix well to combine the dry ingredients.
Add the chopped spinach leaves and finely chopped green chili to the dry mixture, ensuring the leaves are evenly coated.
Slowly add water to the mixture, a little at a time, while gently mixing. The batter should be thick enough to coat the spinach leaves but not runny.
Heat vegetable oil in a deep pan or kadhai over medium heat. To test if the oil is ready, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready for frying.
Using your fingers or a spoon, carefully drop small portions of the batter-coated spinach mixture into the hot oil. Fry in small batches to avoid overcrowding.
Fry the pakoras until they are golden brown and crispy, turning occasionally to ensure even cooking. This should take about 4-5 minutes per batch.
Remove the pakoras from the oil using a slotted spoon and drain on a plate lined with paper towels to remove excess oil.
Repeat the process for the remaining batter. Serve the Spinach Pakora Fritters hot with chutney, ketchup, or a cup of masala tea.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 547 mg | 24% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.4 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 567 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
