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Spinach Pakora
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Spinach Pakora

Spinach pakora, also known as palak pakora, prepared with gram flour, spinach, onions, and spices, is a popular South Asian street food.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 24 pakoras
Calories: 119 kcal
Course: Appetizer, Snacks
Cuisine: Indian, Pakistani

Ingredients

  • 2 cups baby spinach
  • 2 Serrano chilies
  • ½ cup cilantro
  • 1 yellow onion
  • 1½ teaspoon salt
  • 1½ teaspoon red chili powder
  • 2 teaspoon ajwain seeds see notes, aka carom seeds
  • 2 teaspoon coriander seeds sabut dhania
  • 2 teaspoon pomegranate seeds anardana
  • 4 teaspoon cornflour
  • 1½ cup gram flour see notes, aka besan
  • ¼ cup water
  • 2 cups neutral cooking oil generic cooking oil

Instructions

    Cup of Yum
  1. Chop the baby spinach, green chilies,and cilantro.
  2. Thinly slice the onions.
  3. Mix everything together and toss with the spices.
  4. Add the cornflour and mix until all your vegetables are coated in it.
  5. Add the gram flour and toss, breaking down any clumps until you have a smooth coating.
  6. Add the quarter cup water and mix until you have a thick dough-like coating on the vegetables.
  7. Preheat the oil to 325℉ and then reduce the flame to medium. (see notes)
  8. Add small scoops of the mixture, leaving enough room in the pan to flip them over. (see notes)
  9. Fry until the pakoras are a light golden brown and then remove to a plate lined with papertowels. (see notes)
  10. 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.
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Nutrition Information

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%)

Nutrition Facts

Serving: 24 pakoras

Amount Per Serving

Calories 119

% 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.