Crispy Fried Fresh Spinach Pakora is Spinach fritter or Palak Pakora. They are easy to make. Spinach Pakoras are ideal for Iftar, appetizers, and make great tea-time snack.
WHAT IS A SPINACH PAKORA?
Crispy Fried Fresh Spinach Pakora also known as Palak Pakoda in Hindi and Palak Pakora in Urdu, are spinach fritters. Originating in India, these fritters have become popular in Pakistan as well. This Pakistani/Indian appetizer is widely enjoyed in both countries and is especially popular during Ramadan for Iftar. This Pakistani/Indian recipe is vegetarian.
Spinach Pakoras are crispy from the outside and soft yet not soggy from the inside, just like Paneer Pakoras, Aloo Pakora, and Vegetable Pakora.
WHY FRESH SPINACH IS USED IN SPINACH PAKORA?
Fresh spinach is used in Spinach Pakora because it doesn’t release water. Frozen spinach, on the other hand, would release a lot of water due to the freezing process.
WHY ARE PAKORAS SO CRISPY?
Gram flour or Besan makes the pakora so crispy and right quantity of water and baking soda are important variables too for making them crispy.
INGREDIENTS
- Spinach- I used fresh spinach so it won't release water.
- Yogurt- This is very unique ingredient you can call it my secret ingredient. It makes the batter smooth and your batter won't be dry from inside when it's done cooking.
- Cilantro- To enhance the taste.
- Powder spices- To enhance the taste.
HOW TO MAKE SPINACH PAKORA?
In a deep bowl, add spinach.
Then sieve the gram flour and add the other ingredients.
Slowly add water and make this batter.
Deep fry the fritters.
Fry on both sides.
Take the fritters in a plate. Squeeze some lemon and sprinkle some chaat masala on top of the fritters.
WHAT TO SERVE SPINACH PAKORA WITH?
Spinach Pakora can be serve with luscious Green Chutney and some people like my father eats it with Sweet and Tangy Khaati Meethi Chutney.
HOW TO STORE THEM?
Spinach Pakoras can be stored in an airtight zip lock bag in the refrigerator for 4-5 days. They are also freezer-friendly for up to 4-5 months, and trust me, they won't go bad before then. When you're ready to eat them, simply reheat them in a toaster oven or a regular oven. They'll taste just as fresh as when you first made them. I always keep a stash in the freezer, just like I do with Shami Kababs and Chicken Kababs.
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Let's Make Spinach Pakoras!!!
Crispy Fried Fresh Spinach Pakora
Ingredients
- 1 bunch spinach
- ½ cup gram flour besan
- 1 tbsp ginger garlic paste
- ⅓ tsp baking soda
- 1 tsp coriander seeds hand-crushed
- 1 tsp fresh lemon juice
- ¼ bunch cilantro finely chopped
- 1 tbsp yogurt
- 1 green pepper finely chopped
- ½ tsp carom seeds ajwain (hand crushed)
Powdered spices
- 1¼ tsp kosher salt
- ½ tsp red chili powder
- 1 tbsp amchur powder
- ¼ tsp garam masala powder
- ¼ tsp black salt
- ¼ tsp black pepper
- ½ tsp cumin powder
- ¼ tsp turmeric powder
Frying
- 6 cups olive oil or any neutral frying oil
Garnish
- chaat masala
- fresh lemon juice
Instructions
Make the batter for the Pakoras!
- In a deep bowl, add chopped spinach.
- Sieve the gram flour on top of spinach in the deep bowl.
- Then add all the other ingredients except the water and oil (oil is only for frying.)
- Add the ¼ cup water.
- Mix well until the batter comes together. (see video)
- Now let it sit for 15 minutes.
- After 15 minutes give the batter a good mix.
Frying!
- Heat up the oil in wok or karahi on medium heat.
- Drop in dollops of the batter either by a ice cream scoop, cookie scoop, or even by hand ( I wouldn't recommend the hand if you're a beginner.)
- Let it cook on both sides.
- Take the pakoras out in a paper towel lined plate.
- Squeeze fresh lemon juice and chaat masala powder.
- Serve immediately with green chutney.
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