Crispy Spinach Pakoras
Spinach pakoras are delicious as a snack. Spinach pakoras can be served many different ways and they always taste great as an appetizer. One of my favorite ways to serve these pakoras is papdi chaat.
Ingredients
For Batter
- ½ cup gram flour (basen)
- 1 tablespoon corn starch (arrow root powder)
- ½ teaspoon salt adjust to taste
- 1/2 teaspoon cumin seeds (jeera)
- 1/4 teaspoon black pepper
- 1/8 teaspoon asafetida (hing)
- About 3/4 cup water
Also need
- About 30 fresh spinach leaves
- Oil to fry
Instructions
Method
- Mix all the dry ingredients together: besan, corn starch, black pepper, cumin seeds, asafetida, and salt. Corn starch adds to the crispness.
- Add the water slowly to make a smooth batter (batter should be thin consistency).
- Heat the oil in a frying pan on medium high heat.
- The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
- Dip the spinach leaf into the batter one at a time, making sure it is covered by the batter completely; wipe it from side of the batter bowl making sure batter is evenly spread over spinach. Then, slowly drop in the slices into the frying pan.
- Fry the pakoras in small batches. The pakoras will take about 2 to 3 minutes to cook.
- Turn them occasionally. Fry the pakoras until both sides are golden-brown.
- The crispy, delicious pakoras are now ready to serve.
- They can be stored for several days in air tight container.
Notes
Tips
If oil is too hot pakoras will not be crispy; if oil is not hot enough, pakoras will be greasy.
Serving Suggestions
- Spinach pakoras can be served as chips with your choice of dipping sauce.
- Spinach crisp can also be served as papdi chaat.
Tried this recipe?Let us know how it was!
Crispy Spinach Pakoras: A Delectable Indian Snack
Crispy spinach pakoras are a quintessential Indian snack that tantalize taste buds with their crunchy texture and flavorful profile. Spinach Pakora, a delightful blend of appetizers and snacks, is a gluten-free and vegan treat perfect for winter recipes, offering a crunchy and flavorful indulgence. These bite-sized delights, also known as crispy spinach pakoras, are a favorite among food enthusiasts for their simplicity and robust taste. In this comprehensive guide, we delve into the art of crafting these irresistible treats, exploring the crispy spinach pakoras recipe, step by step.
Step 1: Gathering Ingredients
To embark on this culinary adventure, gather the necessary ingredients. Fresh spinach leaves, besan (gram flour), rice flour, ajwain (carom seeds), turmeric powder, chili powder, cumin seeds, asafetida (hing), and salt are the key players in this recipe. These ingredients blend harmoniously to create the signature flavor and texture of crispy spinach pakoras.
Step 2: Preparing the Batter
Begin by washing the spinach leaves thoroughly and patting them dry. Chop the spinach finely, ensuring uniformity in size. In a mixing bowl, combine besan, rice flour, ajwain, turmeric powder, chili powder, cumin seeds, asafoetida, and salt. Gradually add water to the dry mixture, whisking continuously until a smooth batter forms. The consistency should be thick enough to coat the spinach leaves evenly.
Step 3: Coating the Spinach
Dip each spinach leaf into the prepared batter, ensuring it is well-coated on both sides. Gently shake off any excess batter to achieve a light coating. Repeat this process for the remaining spinach leaves, arranging them on a plate for frying.
Step 4: Frying to Perfection
Heat oil in a deep-frying pan over medium-high heat. Once the oil reaches the desired temperature, carefully slide the coated spinach leaves into the hot oil, ensuring they are not overcrowded. Fry the spinach pakoras until they turn golden brown and crisp, flipping them occasionally for even cooking. Once done, transfer them to a plate lined with paper towels to absorb any excess oil.
Step 5: Serving and Enjoying
Serve the hot and crispy spinach pakoras with a side of mint chutney or tamarind sauce for an added burst of flavor. These delectable treats are perfect for snacking on rainy days or as appetizers for gatherings. Enjoy the crunchy exterior giving way to the tender spinach inside with every bite.
Variations:
Paneer Spinach Pakoras: Add crumbled paneer (Indian cottage cheese) to the batter for a creamy twist.
Cheese Spinach Pakoras: Stuff the spinach leaves with cheese before coating them with batter for a gooey surprise.
Benefits:
Spinach is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants that promote overall health. Incorporating spinach into pakoras not only enhances the flavor but also adds a dose of goodness to this indulgent snack. Additionally, the use of besan (gram flour) provides a gluten-free alternative, making it suitable for individuals with dietary restrictions.
FAQs:
Q: Can I make crispy spinach pakoras ahead of time?
A: While pakoras are best enjoyed fresh and hot, you can prepare the batter in advance and fry them just before serving to retain their crispiness.
Q: Can I bake spinach pakoras instead of frying them?
A: Although frying yields the crispiest results, you can try baking spinach pakoras in a preheated oven at 375°F (190°C) for approximately 15-20 minutes or until golden brown.
Q: Can I freeze leftover pakoras?
A: While pakoras are best consumed fresh, you can freeze any leftovers in an airtight container. Reheat them in the oven or air fryer for a few minutes until warmed through.
Explore More Delectable Recipes
For more mouthwatering recipes and culinary inspiration, explore the following links from Manjula’s Kitchen:
Crispy Spinach Pakoras, Vegetable Biryani, Paneer Tikka Masala, Vegetable Pakoras Recipe, Baingan Bharta (Roasted Eggplant) Recipe & Matar (Green Peas) Paneer Recipe
Dive into the world of authentic Indian cuisine and elevate your cooking skills with these delightful recipes.
panchile1
January 2, 2020 at 11:34 amMy wife not like the smell on kitchen frying pakoras. Can I grill them outside on bbq grill?
Alona
November 17, 2016 at 7:22 amI didn’t have spinach so I sliced a potato really thin and followed the same recipe. It came out great!
Next time I’ll try to serve it as a chaat with yogurt and tamarind+cilantro chutneys.
Manjula Jain
November 29, 2016 at 1:36 amAlona, sounds good
tejaswi
April 18, 2015 at 8:45 amNice recipe n thank u so much
Surjeet Kaur
December 28, 2014 at 5:46 amWow…..i love cooking….palak pakoras are luking tempting….ask hubby to bring fresh palak….i m going to make them right now….thanks….
beena jain
July 5, 2014 at 4:45 amhmm its a really yummy n crunchy..
Angeliza
November 30, 2012 at 4:26 amWow I love it…..
Shakti Devi
June 7, 2012 at 3:24 pmOnce I got it through my head that the batter really does need to be thin, they came out great! Next time I will cut down just a little on the hing and maybe try cayenne pepper instead of black pepper. Even my mother (who isn’t accustomed to the spices used in Indian cooking) liked them!
diya kumar
February 26, 2012 at 5:04 ammanjula ji,
i myself love cooking but not as expert as u are ut i am trying …. whenever i get free time i always love trying new dishes. few months back i got to see one of your dishes .since then i have been cooking more wonderful dishes for my boys… n they love them ….i want to thank u very much for the wonderful work n brilliant receipes … thank u very much …
Revathy
February 19, 2012 at 6:36 pmI tried it just now and it is so yummy, kids loved it. Thank u for the recipe.
Randy
January 29, 2012 at 3:33 pmCan you bake them instead of frying? Would the rest of the recipe remain the same if we did?
Naomi
January 9, 2012 at 9:49 amI am an American who loves Indian food and enjoy your website very much. I have not prepared many of your dishes yet, but hope to very soon. I have a question about asafetida (hing). I have not seen it even in the Asian grocers here, but was wondering if it is necessary to the flavor of the dish. What is its benefit to the recipe? Thank you!
Jaya
January 9, 2012 at 6:31 pmNaomi, hing is only found at Indian grocery stores. It gives a hint of flavor similar to onion and garlic, but if you don’t have any hing the dish will still taste good. Don’t worry about it.
Amber
November 25, 2016 at 4:34 pmHi you will find it also called asifetida.
Cindy
December 13, 2011 at 1:00 pmThank you I needed to find a health snack,. God Bless
krishna
July 8, 2011 at 8:41 pmThank You very much for the recipe, Its great to eat food that mom makes, but now i am able to do it myself in college. Great thanks, i guess i don’t miss mums cooking any more!!
Manjula Jain
July 8, 2011 at 11:40 pmKrishna,
You will always miss your mums cooking.
Lakshmi
June 30, 2011 at 10:28 pmHello Aunty,
Tat was really lip smacking dish…My Husband loved it so much and was surprised by the recipe…Thank u so much….
Jesse
May 28, 2011 at 1:59 amThey were gone in minutes. That’s how good they are.
ketu
December 28, 2010 at 1:11 pmis there any substitute for corn starch?? i want to make today.
Parveen Khatri
November 19, 2020 at 9:26 amYou can use cornflour
Mara @ Surrey Window Cleaning
December 8, 2010 at 1:05 amYummy! We Filipinos have a similar dish in “Kangkong” leaves, and we call it Crispy kangkong. The choice of using Spinach for this dish is healthy and practical, since Spinach is easier to locate in markets.
A.S.
December 27, 2014 at 2:20 pmumm … deep frying something healthy is counter productive though
suzanne
October 23, 2010 at 1:12 pmcan you use pea meal flour instead of besan?
Newcook
October 3, 2010 at 6:24 pmHi Manjula Aunty,
Your spinach pakora recipe is soooo good! my boyfriend loved them! crunchy and crispy, they were delightfully easy to make… thank you!
p.s. u’re super cute and adorable…
Archana
September 10, 2010 at 2:34 amI wish there was an alternative to deep frying.
Ashley
September 19, 2010 at 11:22 amIf you have an oven or toaster oven you could probably get the same effect by broiling. Put it on a pan lightly-coated with oil and broil for a few minutes, turn over, then broil a few minutes more.
Priya
September 1, 2010 at 4:57 amaunty, why have you put corn starch? does it help in any way?
Michael Boruszewski
August 25, 2010 at 3:06 pmDear Manjula: I just discovered your site while helping a friend find a vegetarian Indian recipe for a good-bye party for an Indian friend. I have watched a couple of recipes myself and wanted to thank you for being so entertaining and informative. They look delicious and can’t wait to try a few, especially the zucchini rice and the spinach pakoras. Thank you very much! Cheers, Michael B
shankari
August 25, 2010 at 6:53 amPls don’t use the word “HEALTHY” for “DEEP FRIED” dishes. It will lose all the nutrition once it fried in oil.
Ashley
September 19, 2010 at 11:18 amThe unhealthiness of fried foods depends on a variety of things. An oil or fat loaded with hydrogenated oils or partially-hydrogenated oils isn’t healthy. Cooking with Safflower Oil, Canola Oil, etc is a MUCH healthier option as these aren’t hydrogenated or loaded with fat. The fat they do contain are primarily mono- and poly- unsaturated fats which are actually beneficial to the body (in moderation of course). And when cooking with healthier oils we can help boost the quality of health by allowing oil to run off foods and into the pan before putting the foods on our plate. Fried food in this manner does have health value.
Khadija
August 24, 2010 at 3:09 pmhello aunty
i just wanted to ask..how do you get rid of tumeric stains on the stove top?? yours looks os nice and clean!
thanks
Yvonne
August 23, 2010 at 4:31 pmI just wanted to know whether or not the spinach have been washed and then blotted to dry?
Jaya
August 24, 2010 at 8:09 amYvonne, yes you must gently wash and blot the spinach dry before dipping it into the batter.
Tanvi
August 23, 2010 at 2:25 pmHello Manjula Aunty,
These pakoras are so yummy looking.
I often chop the spinach leaves while making these.But the whole spinach leaf version looks very good too.
Likes2Eat
August 23, 2010 at 10:20 amLooks good. I’ve not seen spinach pakoras before.