Spinach Pakoras
Crispy, golden, and packed with flavor, Spinach Pakoras are a delightful Indian snack that's perfect for tea time or as an appetizer for any gathering. Made with fresh spinach leaves coated in a spiced batter of chickpea flour, rice flour, and aromatic seasonings like cumin and carom seeds, these fritters are deep-fried to achieve the perfect crunch. A dash of turmeric and red chili powder infuses them with vibrant color and a hint of heat, while baking soda ensures a light, airy texture. Quick to prepare in under 35 minutes, these savory bites are best served hot with mint or tamarind chutney for a delicious pairing. Whether you're hosting a party or simply craving something indulgent, Spinach Pakoras deliver irresistible flavors with every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 g Fresh spinach leaves
- 1 cup Chickpea flour (Besan)
- 2 tbsp Rice flour
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 0.5 tsp Cumin seeds
- 0.25 tsp Carom seeds (Ajwain)
- 0.25 tsp Baking soda
- 1 tsp Salt
- 0.75 cup Water
- 2 cups Vegetable oil (for deep frying)
Instructions
Wash the spinach leaves thoroughly and pat them dry with a clean kitchen towel. Roughly chop the leaves and set aside.
In a large mixing bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder, cumin seeds, carom seeds, baking soda, and salt.
Gradually add water to the dry ingredients, whisking continuously to form a smooth, lump-free batter. The consistency should be thick enough to coat the spinach but not too runny.
Add the chopped spinach leaves to the batter and mix until the leaves are evenly coated.
Heat vegetable oil in a deep pan or wok over medium heat. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
Using a spoon or your fingers, drop small portions of the spinach batter mixture into the hot oil. Do not overcrowd the pan; fry in small batches.
Fry the pakoras for 3-4 minutes or until they are golden brown and crisp, turning occasionally to ensure even cooking.
Remove the fried pakoras with a slotted spoon and drain them on a plate lined with paper towels to absorb excess oil.
Repeat the frying process with the remaining spinach batter until all pakoras are cooked.
Serve the spinach pakoras hot with mint chutney, tamarind chutney, or ketchup for dipping.
Nutrition Facts
Calories |
4792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.1 g | 619% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2885 mg | 125% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 14.3 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2011 mg | 43% | |
*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.
