Spinach Pakora

Name: Spinach Pakora
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 10 servings
Cuisine: Indian (Punjab)
Ingredients: 400g fresh spinach leaves; 1 cup besan (gram flour); ¼ cup rice flour; ¾ tsp salt; ½ tsp ginger, minced; ½ tsp ajwain (carom seeds); 2 green chilies, minced; 1 tbsp fresh coriander; ½ tsp red chili powder; ¼ tsp turmeric; ½ tsp garam masala; ¼ cup water; Oil for deep frying; Chaat masala for garnish

🌱 Vegan📊 Medium

Traditional 25. Spinach Pakora recipe

⏱️15 minPrep

🔥12 minCook

🕒27 minTotal

🍽️10Serves

🧺 Ingredients

👩‍🍳 How to make Spinach Pakora

Prepare spinach (5 mins): Wash spinach thoroughly under running water (3-4 times), drain completely, pat dry with paper towels—moisture prevents crispy coating. Remove tough stems.
Make batter (3 mins): Combine besan, rice flour, salt, ginger, ajwain, green chilies, coriander, spices. Add water gradually until thick, coating consistency.
Coat spinach (5 mins): Take small bundles of spinach leaves (2-3 leaves), dip into batter, coat completely, hold together loosely (not compressed).
Heat oil (1 min): Oil 350°F (175°C). Test with batter.
Fry pakoras (10 mins, medium heat): Gently place spinach bundles into oil (batches of 6-8). Fry 8-10 mins, turning gently every 2 mins. Spinach should be dark green-golden, crispy on outside, tender inside. Transfer to paper towels.
Garnish (1 min): Sprinkle chaat masala while warm.

📖 Cultural notes

Palak pakora is healthy iron-rich snack, spinach's earthiness enhanced by cumin and ginger flavors. ---

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