The first time I made Spinach Pakoras, I was looking for a simple snack that used ingredients I already had at home. I had a bag of fresh spinach that needed to be used, so I mixed it with a few pantry staples, added some warm spices, and fried everything until golden and crispy. As soon as I took the first bite, I knew this recipe would become one I made again and again.
These spinach pakoras are crispy on the outside, tender on the inside, and packed with fresh spinach, onions, and aromatic spices. They’re perfect as an appetizer, an afternoon snack, or a side dish served with your favorite chutney. Better yet, the batter comes together in just a few minutes, making this an easy recipe whenever you’re craving something warm and crunchy. If you already enjoy recipes like Aloo Matar, Butter Chicken, or Chicken Tikka Naan, these spinach pakoras are another delicious addition to your homemade Indian-inspired recipe collection.
Why You Will Love This Spinach Pakora Recipe
What I love most about this recipe is the crispy texture. The chickpea flour creates a light, crunchy coating while the spinach stays tender inside.
Another reason I make these pakoras so often is that they’re quick and easy to prepare. Since the batter comes together in one bowl, you’ll have them ready to fry in no time.
On top of that, they’re incredibly versatile. You can serve them as an appetizer, a snack, or even as a side dish alongside your favorite curry.
Finally, they’re easy to customize. Add green chilies for extra heat or adjust the spices to suit your taste.
What You Will Need For Spinach Pakoras
Large Mixing Bowl
A large bowl gives you enough room to mix the spinach and batter evenly.
Deep Skillet or Saucepan
A deep skillet or saucepan works best for frying the pakoras until they’re golden and crispy.
Slotted Spoon
A slotted spoon makes it easy to remove the pakoras from the hot oil.
Paper Towel-Lined Plate
Place the cooked pakoras on paper towels to absorb any excess oil.
Ingredients
- 4 cups fresh spinach, roughly chopped
- 1 medium onion, thinly sliced
- 1½ cups chickpea flour (besan)
- 2 tablespoons rice flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 green chili, finely chopped (optional)
- 2 tablespoons chopped fresh cilantro
- ½ cup water, or as needed
- Vegetable oil, for frying
For Serving
- Mint chutney
- Tamarind chutney
- Lemon wedges
How To Make Spinach Pakoras
Add the spinach, onion, chickpea flour, rice flour, cumin, coriander, garam masala, turmeric, chili powder, salt, black pepper, green chili, and cilantro to a large mixing bowl.
Mix everything together until the spinach and onions are evenly coated with the flour mixture.
Gradually pour in the water while stirring until a thick batter forms. The batter should coat the vegetables without becoming runny.
Meanwhile, heat about 2 inches of vegetable oil in a deep skillet over medium heat until it reaches about 350°F (175°C).
Carefully drop spoonfuls of the batter into the hot oil.
Fry the pakoras in batches for about 3 to 4 minutes, turning occasionally, until they’re golden brown and crispy on all sides.
Remove the pakoras with a slotted spoon and place them on a paper towel-lined plate.
Repeat with the remaining batter.
Serve warm with mint chutney, tamarind chutney, and lemon wedges.
I usually squeeze a little fresh lemon juice over the pakoras just before serving because it brightens the flavors beautifully. They also pair wonderfully with a hot cup of tea or alongside Chipotle Crema and Mulligatawny Soup for a complete meal.
Tips For The Best Spinach Pakoras
Use fresh spinach and dry it well before mixing so the batter doesn’t become too wet.
Add the water gradually because the spinach releases moisture as it’s mixed.
Fry the pakoras in small batches so the oil temperature stays consistent.
Serve them immediately because honestly they’re at their crispiest while they’re still hot.
Spinach Pakoras
Description
These spinach pakoras are crispy on the outside, tender on the inside, and packed with fresh spinach, onions, and aromatic spices. They're perfect as an appetizer, an afternoon snack, or a side dish served with your favorite chutney. Better yet, the batter comes together in just a few minutes, making this an easy recipe whenever you're craving something warm and crunchy.
Ingredients
For seving
Instructions
-
Add the spinach, onion, chickpea flour, rice flour, cumin, coriander, garam masala, turmeric, chili powder, salt, black pepper, green chili, and cilantro to a large mixing bowl.
-
Mix everything together until the spinach and onions are evenly coated with the flour mixture.
-
Gradually pour in the water while stirring until a thick batter forms. The batter should coat the vegetables without becoming runny.
-
Meanwhile, heat about 2 inches of vegetable oil in a deep skillet over medium heat until it reaches about 350°F (175°C).
-
Carefully drop spoonfuls of the batter into the hot oil.
-
Fry the pakoras in batches for about 3 to 4 minutes, turning occasionally, until they're golden brown and crispy on all sides.
-
Remove the pakoras with a slotted spoon and place them on a paper towel-lined plate.
-
Repeat with the remaining batter.
-
Serve warm with mint chutney, tamarind chutney, and lemon wedges.
