Spinach Pakora
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Spinach Pakora
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Spinach pakora, also known as palak pakora, prepared with gram flour, spinach, onions, and spices, is a popular South Asian street food.
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Ingredients
- 2 cups baby spinach
- 2 Serrano chilies
- ½ cup cilantro
- 1 yellow onion
- 1½ teaspoon salt
- 1½ teaspoon red chili powder
- 2 teaspoon carom seeds (ajwain) (see notes)
- 2 teaspoon coriander seeds (sabut dhania)
- 2 teaspoon pomegranate seeds (anardana)
- 4 teaspoon cornflour
- 1½ cup gram flour (besan) (see notes)
- ¼ cup water
- 2 cups cooking oil
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Instructions
- Chop the baby spinach, green chilies,and cilantro.
- Thinly slice the onions.
- Mix everything together and toss with the spices.
- Add the cornflour and mix until all your vegetables are coated in it.
- Add the gram flour and toss, breaking down any clumps until you have a smooth coating.
- Add the quarter cup water and mix until you have a thick dough-like coating on the vegetables.
- Preheat the oil to 325℉ and then reduce the flame to medium. (see notes)
- Add small scoops of the mixture, leaving enough room in the pan to flip them over. (see notes)
- Fry until the pakoras are a light golden brown and then remove to a plate lined with papertowels. (see notes)
- Serve with your favorite chutney.
Notes
- Carom seeds: Also known as ajwain, carom seeds have a strong, pungent flavor that tastes delicious in traditional Pakistani recipes. While not essential, I highly recommend adding them to this recipe.
- Gram flour: Known as besan in Pakistan, this flour is made from split chickpeas, chana dal. While besan is similar to chickpea flour, substituting the two can slightly change the flavor and texture.
- The oil temperature: The oil must be preheated to 325℉, but once you start frying the pakoras, reduce your flame to medium. Frying at a high temperature will result in a raw center, and frying at too low will result in dense pakoras.
- Frying the pakoras: I recommend frying one pakora and breaking it to ensure the center is cooked. Once you know your oil temperature is correct, batch fry the pakoras to ensure perfect results. Always remove the pakoras onto a lined plate to allow the excess oil to drip before serving them.
Nutrition Information
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Serving
1pakora
Calories
119kcal
(6%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.04g
Sodium
155mg
(6%)
Potassium
93mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
302IU
(6%)
Vitamin C
1mg
(1%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24pakoras
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Serving | 1pakora | |
| Calories | 119kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Sodium | 155mg | 6% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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