Nothing beats drinking a warm cup of tea with fried fritters. With a crisp crunch and soft interior, these spinach pakodas will quickly become a tea time favorite and can also be served as appetizers too!
Mix besan and rice flour 
Add spices and mix 
Add onions, garlic and curry leaves 
Add chopped spinach 
Mix well 
Add hot oil to the batter 
Form a thick dough 
Heat oil in a pan 
Scoop portions of the dough into oil 
Fry until golden brown 
Drain oil and place on a paper towel 
Spinach Pakoda
Nothing beats a warm afternoon tea with fried fritters. With a crisp crunch and a soft interior, these spinach pakodas are sure to quickly become a tea time favorite.
Servings: 6
Ingredients
- 4 cups baby spinach (chopped)
- 1 onion (thinly sliced)
- 2 cups besan (gram/chickpea) flour
- ¼ cup rice flour
- ¼ tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- 2 tsp coriander powder
- ½ tsp ajwain
- ½ tsp fennel seeds
- 1 tbsp ginger (grated)
- 1 tbsp garlic (finely chopped)
- 15 curry leaves
- 2 tbsp water (optional)
- salt to taste
- oil for frying
Instructions
- Add besan and rice flour to a mixing bowl.
- Next, add turmeric powder, chili powder, coriander powder, ajwain, and fennel seeds. Mix well.
- Add sliced onions, grated ginger, chopped garlic, and curry leaves. Mix well.
- Then, add chopped spinach and salt.
- Pour oil into a frying pan. Once hot, take 2 tbsp of the hot oil and add it to the mixing bowl.
- Mix all ingredients. Sprinkle a spoon of water if needed. The dough should be thick.
- Scoop a small portion of the dough into the oil. You can fry multiple pakodas at a time, just be careful not to overcrowd the pan.
- Keep the heat on medium flame and fry until the pakodas are golden brown on all sides.
- Using a slotted spoon, remove the pakodas from the oil and place them on a plate lined with paper towels.
- Repeat until all pakodas have been fried.
- Serve hot as a tea time snack or as an appetizer.
