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Onion & Spinach Pakoras

Crispy Onion & Spinach Pakoras for Perfect Snack Cravings

Enjoy delightful Onion & Spinach Pakoras, a gluten-free and vegetarian snack, perfect for cravings.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 45 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Indian
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pakora Batter
  • 2 cups Fresh Spinach Can substitute with kale or other leafy greens.
  • 1 cup Chickpea Flour Naturally gluten-free; can replace with gluten-free flour blend.
  • 1 medium Onion Red or yellow onions enhance flavor.
  • 1 tablespoon Ginger Grated fresh ginger is best.
  • 1 medium Green Chili Adjust quantity according to spice preference.
  • 1 teaspoon Ground Fennel Seed Can omit if unavailable.
  • 1 teaspoon Red Chili Powder Swap with paprika for milder flavor.
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground Coriander Can substitute with cumin.
  • 1 teaspoon Cumin
  • 1 pinch Asafoetida (Hing) Can leave out if unavailable.
  • 1 tablespoon Sesame Seeds Omit if allergic.
  • 1 teaspoon Baking Powder
  • 1 cup Ice Cold Water Adjust to batter consistency.
  • 1 teaspoon Salt Adjust according to taste.
For Frying
  • Oil as needed for Deep Frying Use neutral oil with high smoke point.

Equipment

  • Deep frying pan
  • Mixing Bowl
  • Whisk
  • slotted spoon
  • Paper Towels

Method
 

Step-by-Step Instructions for Onion & Spinach Pakoras
  1. Wash the fresh spinach thoroughly, shake off excess water, and finely chop the leaves.
  2. In a large mixing bowl, combine chickpea flour, chopped onion, grated ginger, diced green chili, and all the spices. Mix thoroughly.
  3. Gradually add ice cold water to the dry mixture, stirring until you achieve a smooth, thick batter. Let this batter rest for about 15-20 minutes.
  4. In a deep frying pan, heat enough oil until hot enough (around 350°F) for frying.
  5. Drop teaspoon-sized balls of the pakora batter into the hot oil, frying in batches for about 4-5 minutes or until golden brown.
  6. Using a slotted spoon, remove the pakoras from the oil and drain on paper towels. Serve warm with chutney.

Nutrition

Serving: 1pieceCalories: 90kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 2000IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Best enjoyed fresh. Store leftovers in an airtight container for up to 2 days. Freeze cooked pakoras for up to 1 month.

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