Spinach Pakora Fritters

Crispy, flavorful, and irresistibly satisfying, Spinach Pakora Fritters are the perfect snack or appetizer for any occasion. Made with vibrant fresh spinach leaves, these golden-brown delights are coated in a spiced batter of gram flour and rice flour, infused with aromatic carom seeds, cumin, and a fiery kick of green chili. The batter’s perfect balance of red chili powder and turmeric ensures a burst of flavor in every bite, while deep-frying creates an irresistibly crunchy texture. Quick and easy to prepare, these fritters come together in under 40 minutes, making them an ideal treat for last-minute gatherings or rainy afternoons. Serve them hot with your favorite chutney or a steaming cup of masala tea for an authentic Indian street food experience! Perfect for lovers of crispy spinach snacks, vegetarian appetizers, and traditional pakora recipes.

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Fresh spinach leaves
• 120 grams Gram flour (besan)
• 2 tablespoons Rice flour
• 1 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Carom seeds (ajwain)
• 0.5 teaspoon Cumin seeds
• 1 piece Green chili (finely chopped)
• 120 milliliters Water
• 1 teaspoon Salt
• 500 milliliters Vegetable oil (for frying)

Directions

Step 1

Wash the spinach leaves thoroughly under running water and pat dry. Chop the leaves roughly and set aside.

Step 2

In a large mixing bowl, add the gram flour, rice flour, red chili powder, turmeric powder, carom seeds, cumin seeds, and salt. Mix well to combine the dry ingredients.

Step 3

Add the chopped spinach leaves and finely chopped green chili to the dry mixture, ensuring the leaves are evenly coated.

Step 4

Slowly add water to the mixture, a little at a time, while gently mixing. The batter should be thick enough to coat the spinach leaves but not runny.

Step 5

Heat vegetable oil in a deep pan or kadhai over medium heat. To test if the oil is ready, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready for frying.

Step 6

Using your fingers or a spoon, carefully drop small portions of the batter-coated spinach mixture into the hot oil. Fry in small batches to avoid overcrowding.

Step 7

Fry the pakoras until they are golden brown and crispy, turning occasionally to ensure even cooking. This should take about 4-5 minutes per batch.

Step 8

Remove the pakoras from the oil using a slotted spoon and drain on a plate lined with paper towels to remove excess oil.

Step 9

Repeat the process for the remaining batter. Serve the Spinach Pakora Fritters hot with chutney, ketchup, or a cup of masala tea.

Nutrition Facts

Serving size	(988.6g)

Amount per serving	% Daily Value*
Calories	4892.8

Total Fat 508.9g	0%
Saturated Fat 72.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2606.8mg	0%
Total Carbohydrate 97.3g	0%
Dietary Fiber 19.5g	0%
Total Sugars 13.7g
Protein 35.1g	0%

Vitamin D 0IU	0%
Calcium 310.7mg	0%
Iron 13.8mg	0%
Potassium 2316.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 89.6%

Protein: 2.7%

Carbs: 7.6%