Spinach Onion Pakoda Recipe

Prepare spinach and onion

Wash spinach thoroughly and drain well. Roughly chop the leaves and pat dry to remove excess moisture. Thinly slice the onion and separate into strands so it can coat well with batter.

Combine dry base

In a large mixing bowl, add besan, rice flour (if using), cumin seeds, salt, red chili powder, turmeric, black pepper (if using) and baking soda (if using). Whisk the dry ingredients together so spices are evenly distributed.

Make the batter

Gradually add about half of the cold water to the dry mix and stir with a spoon to form a thick, scoopable batter. Add remaining water a little at a time to reach a consistency that coats the back of a spoon but is not runny — it should cling to the onion and spinach (approx. 1/2 cup total). Adjust so batter is thick enough to hold vegetable pieces together.

Combine vegetables with batter

Add the chopped spinach, sliced onion and chopped curry leaves to the batter. Using a spatula or your hands, gently toss until all vegetable pieces are evenly coated with the batter. Let the mixture rest for 5 minutes so besan hydrates and the flavors meld.

Heat oil

Pour oil into a deep heavy-bottomed pan or kadai to a depth of about 2–3 inches. Heat over medium heat until the oil reaches 175–180°C (350–360°F). If you don't have a thermometer, drop a small bit of batter into the oil — it should sizzle and rise to the surface steadily without browning too quickly.

Test and adjust

Fry one small test pakoda (about 1 tablespoon batter) to check seasoning and frying temperature. If the test pakoda browns too quickly, reduce heat; if it sinks and absorbs oil, increase heat slightly. Adjust salt or spices in the remaining batter if needed.

Fry pakodas in batches

Using two spoons or your fingers, drop small portions (about 1 to 1.5 tablespoons each) of the batter-coated onion-spinach mixture into the hot oil, keeping space between each so they don't stick. Fry in batches of 6–8 depending on pan size. Maintain oil temperature around medium-high so pakodas cook through and become golden brown and crisp, about 3–4 minutes per side. Turn once or twice for even coloring.

Drain

When the pakodas are evenly golden and crisp, remove with a slotted spoon and drain on a plate lined with paper towels to remove excess oil. Keep frying remaining batter in the same way. If making multiple batches, you can keep cooked pakodas warm in a low oven (about 90–100°C / 200°F) on a rack so they stay crisp.

Transfer pakodas to a serving platter. Serve hot with green chutney or tamarind chutney and lemon wedges. Pakodas are best enjoyed immediately while crisp; if needed, re-crisp in a hot oven for a few minutes before serving.