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Kerala · Snack

Spinach Pakora

Traditional 19. Spinach Pakora recipe

🧺 Ingredients

• 250g fresh spinach (keerai) leaves, washed
• ¾ cup gram flour (besan, 90g)
• 3 tbsp rice flour (30g)
• ½ tsp red chili powder
• ¼ tsp turmeric powder
• ½ tsp cumin seeds
• ¼ tsp asafoetida
• 2-3 green chillies, finely chopped
• 1 tbsp ginger, finely chopped
• ½ tsp salt
• 1 tbsp oil (15ml)
• 5-6 tbsp water (90ml)
• Oil for frying (2 cups/480ml)

👩‍🍳 How to make Spinach Pakora

1. Prepare spinach (5 mins, room temperature): Wash 250g spinach leaves thoroughly. Pat dry with kitchen towel to remove excess water—water makes batter soggy.
2. Make batter (3 mins, room temperature): Mix 90g gram flour, 30g rice flour, ½ tsp chili powder, ¼ tsp turmeric, ½ tsp cumin seeds, ¼ tsp asafoetida, 2-3 green chillies, 1 tbsp ginger, ½ tsp salt in bowl. Add 15ml oil and 90ml water gradually until thick coating consistency.
3. Coat spinach (2 mins, room temperature): Add spinach leaves to batter, toss gently to coat evenly—do not crush leaves.
4. Heat oil (5 mins, high heat): Heat 2 cups oil to 330°F/165°C.
5. Fry (8 mins, medium heat): Pick up batter-coated spinach leaves with fork, place into hot oil—do not overcrowd. Fry 4-5 minutes until deep golden and crispy. Leaves should be crispy, not chewy.
6. Drain (2 mins): Transfer to paper towels. Serve hot with coconut chutney.

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