Crispy Spinach Pakoras with Chutney
This recipe for crispy spinach pakoras is a delightful snack that pairs perfectly with a tangy chutney. The pakoras are made with fresh spinach, potatoes, and a blend of spices, then fried to golden perfection. The chutney adds a refreshing touch with its mix of tomato, radish, mint, and coriander. A perfect treat for a rainy day or a cozy evening at home. You can find the detailed recipe on my YouTube channel Cooking_with_tripti.
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Ingredients
For Pakoras
spinach500g
onion2
potato2
green chillies4
ginger1in
garlic15clove
cumin seeds1tsp
fennel seeds1tsp
coriander seeds1tbsp
kasuri methi2tsp
carom seeds1tsp
turmeric powder1/2tsp
degi mirch masala1tsp
gram flour150g
rice flour3tbsp
oil for frying700mL
For Chutney
tomato1
radish1/4cup- garlic6clove
- green chilli2
- ginger1in
mint leaves20sprigs
coriander leaves100g
black salt1/2tsp
salt to taste- cumin powder1/2tsp
lemon juice1
Nutrition (per serving)
Calories
1956.3kcal (97.81%)
Protein
14.6g (29.14%)
Carbs
31.4g (11.41%)
Sugars
2.1g (4.3%)
Healthy Fat
20.6g
Unhealthy Fat
24.8g
% Daily Value based on a 2000 calorie diet
How to make Crispy Spinach Pakoras with Chutney
For Pakoras
- Step 1
Wash and chop the spinach, onions, and potatoes into small pieces.
- Step 2
Grind the green chillies, ginger, garlic, cumin seeds, fennel seeds, coriander seeds, kasuri methi, carom seeds, turmeric powder, and degi mirch masala into a coarse paste.
- Step 3
Mix the paste with the chopped vegetables, gram flour, and rice flour. Add water gradually to make a thick batter.
- Step 4
Heat oil in a deep pan for frying. Once the oil is hot, drop spoonfuls of the batter into the oil and fry until golden and crispy.
- Step 5
Remove the pakoras from the oil and place them on a paper towel to drain excess oil.
For Chutney
- Step 1
Blend the tomato, radish, garlic, green chilli, ginger, mint leaves, and coriander leaves into a smooth paste.
- Step 2
Add black salt, regular salt, cumin powder, and lemon juice to the paste. Mix well and adjust seasoning to taste.
Nutrition (per serving)
Nutrition (per serving)
Calories
1956.3kcal (97.81%)
Protein
14.6g (29.14%)
Carbs
31.4g (11.41%)
Sugars
2.1g (4.3%)
Healthy Fat
20.6g
Unhealthy Fat
24.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the oil is hot enough before frying to make the pakoras crispy.
Do not overcrowd the pan while frying, as it may lower the oil temperature and make the pakoras soggy.
You can adjust the spice level by adding or reducing the number of green chillies.
Serve the pakoras immediately for the best taste and texture.
FAQS
Can I use frozen spinach for this recipe?
Fresh spinach is recommended for the best texture and flavor, but you can use frozen spinach if fresh is not available. Make sure to thaw and drain it thoroughly before using.
Can I bake the pakoras instead of frying?
Yes, you can bake them at 375°F (190°C) until they are golden and crispy, but they may not be as crunchy as the fried version.
How can I store leftover pakoras?
Store leftover pakoras in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer to regain some crispiness.
Can I make the chutney ahead of time?
Yes, you can prepare the chutney a day in advance and store it in the refrigerator. Just give it a good stir before serving.
What can I serve with spinach pakoras?
Spinach pakoras pair well with mint chutney, tamarind chutney, or ketchup. You can also serve them with a hot cup of tea or coffee.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia