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India · Food

Crispy Spinach Pakoras

30 min
340 kcal
4 servings

By eatmundo · July 12, 2026

Crispy Spinach Pakoras🇮🇳AI-generated image

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Fritter74 recipes from 19 countries

These golden, fritter-like delights are a staple of Indian street food. Crunchy on the outside and tender within, they are perfectly paired with tangy tamarind chutney.

According to eatmundo's ingredient comparison, the closest dish to Crispy Spinach Pakoras from another cuisine is Hobak Jeon (South Korea): the two share 25% of their ingredients.

Ingredients

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4 servings

How to Make It

  • 1

    Finely chop 250g of fresh spinach leaves and place them in a large mixing bowl.

  • 2

    Add 200g of sifted chickpea flour to the spinach.

  • 3

    Mix in 1 teaspoon of carom seeds, 2 finely chopped green chilies, and salt to taste.

  • 4

    Slowly add 100ml of water while mixing until a thick, clumpy batter forms that clings to the spinach.

  • 5

    Heat 500ml of vegetable oil in a deep pan to 180°C.

  • 6

    Drop spoonfuls of the batter into the hot oil, ensuring they are not overcrowded.

  • 7

    Fry for 3-4 minutes until they reach a deep golden brown and sound crisp when tapped.

  • 8

    Drain on paper towels and serve hot to ensure maximum crunch.

Frequently Asked Questions

What is Spinach Pakora?

Spinach Pakora is an Indian fritter made from spinach leaves coated in a spiced chickpea flour batter. It is typically consumed as a snack or appetizer, often served hot with chutneys.

Should I chop the spinach finely or keep the leaves whole for pakoras?

It is best to finely chop the spinach so it distributes evenly in the batter; keeping leaves whole can create large, uneven clumps that don't fry through.

What is the ideal oil temperature for frying crispy spinach pakoras?

Maintain the oil at 180°C; if it is too cool, the pakoras will become greasy, and if it is too hot, they will burn before the chickpea flour cooks through.

Can I substitute regular wheat flour for chickpea flour?

No, chickpea flour (besan) is essential for the nutty flavor and signature crispy, non-greasy texture that wheat flour cannot replicate.

How do I prevent my spinach pakoras from turning soggy?

Avoid salting the spinach too far in advance, as this releases excess water; mix the batter just before frying to keep the mixture crisp.

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