If you’re looking to try something new and delicious, look no further than Spinach Pakora. Learn how to make these deliciously healthy spinach pakoras which can be served with sweet chutney, garlic, or mint chutney. Made with spinach that is full of essential nutrients and vitamins, they are excellent as an appetizer.

I am going to write about Spinach Pakora today. I’ve been so busy trying to get ready for the holiday season that I don’t even have time to cook food. Maybe I’ll grab some takeout on my way home tonight.

It’s funny: you’d think that me, a food blogger, would be really into cooking. The truth is, I’m more of an eater than a cook! Sometimes it seems like we’re all in such a rush these days—maybe it’s because we’re constantly trying to do everything at once.

I know I am: I’m always trying to get dinner ready for my family and make sure my kids are fed and ready for school the next day while sorting through all of their homework and stressing out about what I need to do for work. I try really hard not to let myself get overwhelmed, but sometimes it just happens.

That’s why I love pakora so much. When things get crazy at home or at work, and no matter how hard I try, there just doesn’t seem to be a chance to relax (or eat), pakora is there for me.

Also Aloo Palak (Spinach Potato Curry), Samosa Muffins, and Baked Tortilla Samosa.

Pakora is kind of like the perfect comfort food: crispy on the outside with a soft center that melts in your mouth.

We all love the crispy pakora that we make out of gram flour. But have you ever tried making them out of spinach? The concept of spinach pakoras is very much the same as any other pakora. Spinach is chopped and mixed with gram flour (besan) and a few spices before being deep-fried in hot oil. The result is a crispy, tasty and healthy snack.

If you love crispy food, you’re going to love this pakora recipe. These pakoras are crispy all over, super flavorful, and so delicious! They’re also super easy to make with simple ingredients. You can enjoy these spinach pakoras as a side dish or appetizer, or even for lunch or dinner!

As always, I suggest you read the complete article for useful tips and tricks. However, you can find the detailed recipe with exact ingredients and step-by-step instructions below.

What Is Pakora?

Pakoras are a classic dish from the Indian subcontinent that has delighted millions of people for generations. Pakora batter is made by mixing gram flour (also known as chickpea flour or besan) with a variety of spices and chopped vegetables. They are often made with vegetables such as onions, cauliflower, potatoes, spinach, eggplants, and chilies. They are not required, but any of the following can be added: chopped garlic, coriander leaves (cilantro), ginger. They can also be made with fish or meat. It is then deep-fried in oil to create crispy fritter-like snacks.

Pakoras are a staple at dinner parties, and you can also make this for an evening tea party and serve with coffee, or even serve as a starter for any parties. They are one of my favorite snacks, especially when dipped in yogurt.

Not only do they always go down a treat, but they’re so quick, easy, and cheap to make that you won’t be able to stop yourself from making them again and again for all your friends and family.

How To Make Spinach Pakora?

This spinach pakora is quite simple and easy to prepare. You’ll need the following listed ingredients and a few simple steps to follow:

Ingredients

• Spinach
• Onion sliced
• Ginger
• Garlic 
• Cilantro
• Salt
• Chickpea flour
• Rice flour
• Turmeric 
• Cumin powder
• Cayenne pepper or 1 green chili
• Water 

Directions

1. Place spinach leaves in a bowl and rinse. Drain water using a colander to drain excess water.
2. Roughly chop the spinach and transfer them to a bowl.
3. Add onion, ginger, garlic, cilantro, salt, chickpea flour, rice flour, cumin, cayenne pepper, and mix well.
4. Add water and mix to form a thick batter.
5. Heat oil in the frying pan, add a spoonful of pakora batter to the oil, and fry until golden and crispy, about 3 minutes.
6. Turn over pakora and fry the other side until golden and crispy. Drain on a paper towel to remove excess oil and serve.

Chef’s Notes

• When buying spinach, choose dark green leaves that look fresh and crisp. Avoid spinach with yellowing leaves or slimy stems.
• Spinach, both fresh and frozen, can be used. Baby spinach is also delicious.
• Store fresh spinach in the refrigerator for up to five days.
• Although you should wash all leafy greens before eating them, you can easily wash spinach by placing it in a colander and running cold water over it until the water runs clear.
• The crispiness of the pakora comes from the amount of water content in the batter – if the batter is too runny, you will end up with soggy pakoras. To avoid this, make sure you add some extra chickpea flour if it looks runny.
• This is a vegetarian version with spinach, but you can also use other vegetables like onions or potatoes.
• The best way to enjoy these pakoras is warm. You may cook them in advance and reheat them in the oven or air fryer just before serving.
• If stored in an airtight container, the leftovers can keep in the refrigerator for 3-4 days.
• Instead of frying the spinach pakora in oil, you can make it in the pan or even air fry it. The result is a crispy, delicious snack that tastes like the real thing without feeling like an oil slick in your mouth. We promise you’re going to love it!

Frequently Asked Questions:

Is Eating Spinach Good For You?

Yes! Spinach is nutritionally dense, and it’s low in calories and high in fiber, vitamins, and minerals. It is a rich source of vitamin C, vitamin A, vitamin K, and folic acid and is a good source of calcium, iron, and vitamin B6 & 9.

Spinach is also rich in antioxidants, which protect your cells against free radicals. It protects from chronic diseases such as cancer, heart disease, diabetes and reduces blood pressure.

Is Pakora Good For Weight Loss?

This dish isn’t good for weight loss, diabetes, and heart patients. This is a fried pakora, and fried foodstuffs are not appropriate for a healthy lifestyle. Frying boosts oil absorption, which raises your fat levels.

How To Make The Perfect Crispy Pakoras?

To prepare the tastiest pakoras, keep these simple tips in mind.

• Make sure the vegetables are thinly sliced, so the pakoras stay light and crunchy.
• The batter for pakoras is traditionally made using chickpea flour or besan, spices, and ice water. However, adding a little rice flour to the batter makes the pakoras lighter and crispier since they absorb less oil. 
• Choose a thick-bottomed pan or kadhai with a hefty bottom; this will assist in maintaining the frying temperature. You can also use air fryers.
• Oils with a high smoke point, such as coconut and avocado oil should be used for frying. Because olive oil has a low smoke point, it should not be used for frying.
• Keep an eye on how much water you put into the batter. When vegetables are fried, they tend to release water. The pakora’s shape and size may be ruined as a result.
• Always fry pakoras over medium heat to ensure that the vegetables are well cooked and the pakoras are crispier. If the oil isn’t hot enough, the pakoras will absorb more oil, resulting in more fat. However, if the temperature is too high, the pakoras will darken on the exterior but may not adequately cook on the inside. Slide a small bit of batter into the oven to check the temperature. It should rise slowly and not get brown.
• Add baking powder if you want a light crust (as per measurement). This keeps the batter from becoming too stodgy.
• Instead of using a spoon, whisk the batter to make it light and airy. Otherwise, the batter will become doughy and slimy after an hour.
• If you’re going to fry, make sure you do it in small batches—this aids in the temperature control.
• Assure that your batter has a medium consistency, which allows it to cover most items like paneer or tomatoes thoroughly but is not too thin for delicate foods like spinach.
• Make sure the pakoras are evenly golden brown. Compared to starchy items like potatoes, leafy greens may require less time (May take about five minutes per side). Drain on paper towels after removing with a slotted spoon.
• Keep warm in an uncovered 250°F oven until all of the pakoras are fried, or serve immediately.

Other Vegan Appetizer Recipes

1. Baked Tofu Nuggets
2. BBQ Cauliflower Wings
3. Grape Jelly And BBQ Meatballs
4. Vegan Sausage Patties
5. Vegan Sushi Recipes

This spicy Indian snack is an excellent way to get your daily dose of leafy greens. If you like and enjoy this recipe, please leave a comment to let me know about your feedback.

If you enjoyed this post about Spinach Pakora and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!

Get discounted copies of my cookbook here.

Fortunately, because of the Ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.