🇮🇳 India · Food
Crispy Spinach Pakoras
By eatmundo · July 12, 2026
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.
Ingredients
check them off as you prepareHow 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
Should I chop the spinach finely or keep the leaves whole for pakoras?+
It is best to roughly 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 350°F (175°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.
Mundo 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.
