Pakora Recipe

Prepare spinach and onion

Wash the fresh spinach thoroughly and spin or pat dry. Stack and roughly chop into bite-size pieces. Thinly slice the yellow onion and separate into strands. Place spinach and onion in a large mixing bowl.

Toast cumin (optional)

In a small dry skillet over medium heat, toast the cumin seeds for 30–60 seconds until fragrant; remove and let cool. Crushing lightly in a mortar or with the back of a spoon will release more aroma.

Add the chickpea flour (besan) and rice flour to the bowl with spinach and onion. Stir to coat the greens and onion with the flour (this helps draw out moisture and bind).

In a separate small bowl, mix the salt, turmeric, ground coriander, toasted/crushed cumin seeds, baking powder (if using), chopped green chili, chopped cilantro, and lemon juice with 3 tablespoons water to form a loose slurry.

Pour the slurry over the flour-coated vegetables. Combine thoroughly: the flour will absorb moisture and form a thick, scoopable batter that holds together but is not runny. If batter is too dry, add water 1 teaspoon at a time until you get a thick drop consistency (similar to coarse pancake batter). Batter should cling to a spoon and hold vegetable pieces together.

Heat the oil in a heavy-bottomed saucepan or deep skillet to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter: it should sizzle and rise to the surface steadily without browning instantly.

Working in batches (do not overcrowd), use a tablespoon or small ice cream scoop to drop heaping spoonfuls of the batter into the hot oil. Gently press the batter so pieces stick together but keep some texture. Fry, turning occasionally, until golden brown and crisp on all sides—about 3–5 minutes per batch depending on size.

Use a slotted spoon to remove pakoras and drain on a wire rack set over a baking sheet or on paper towels. Keep fried pakoras warm in a low oven (200°F / 95°C) if frying multiple batches so they stay crisp.

Taste and adjust: squeeze a little lemon juice over the pakoras just before serving, if desired.

Place the mint leaves, cilantro, tamarind paste, chopped green chili, jaggery (or brown sugar), salt, and 2 tablespoons water in a blender or small food processor.

Blend until smooth, scraping down the sides as needed. If the chutney is too thick, add up to 1 tablespoon more water to reach a spoonable consistency. Taste and adjust salt, sweetness, or tamarind acidity as needed.

Transfer chutney to a serving bowl. The chutney can be made up to 1 day ahead and refrigerated; bring to room temperature before serving.