Pakora- Onion & Spinach Recipe
Make Pakora- Onion & Spinach Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter & Vegetables
Spices & Seasoning
Binding & Frying
Optional Garnish / Accompaniments
Method
Batter & Vegetables
Wash the spinach thoroughly, shake off excess water and chop coarsely. Thinly slice the onions and place both in a large mixing bowl. Add chopped cilantro, green chilies and grated ginger.
Add the chickpea flour (besan) and rice/corn flour to the bowl with the vegetables.
Spices & Seasoning
To the bowl, add ground cumin, ground coriander, turmeric (if using), red chili powder, garam masala, asafoetida (if using) and salt. Mix the dry ingredients into the vegetables so spices coat the onion and spinach evenly.
Binding & Frying
Make the batter
Gradually add about 1/3 cup of the water to the mixture while stirring with your hand or a spoon to form a thick, cohesive batter that just coats the vegetables. Add more water a tablespoon at a time if needed; aim for a coating batter (not runny) — similar consistency to thick pancake batter.
Sprinkle baking soda over the batter and fold gently. The baking soda can be omitted if you prefer crisper, denser pakoras. Do not overmix after adding baking soda.
Taste a tiny bit of batter (uncooked) for salt and seasoning and adjust if necessary.
Heat oil in a deep heavy-bottomed pan or kadhai to 350°F (175°C). To test without a thermometer, drop a small bit of batter; it should sizzle and come up slowly, browning in about 45–60 seconds.
Using a spoon or your fingers, drop small mounds (about 1 tablespoon each) of the mixture into the hot oil, taking care not to overcrowd the pan. Fry pakoras in batches.
Fry, turning occasionally, until golden brown and crisp on all sides, about 4–6 minutes per batch depending on size. Adjust heat as needed so they cook through without burning.
Use a slotted spoon to remove pakoras and drain on paper towels or a wire rack. If frying multiple batches, keep cooked pakoras warm in a low oven (around 200°F / 95°C) in a single layer.