These crispy golden spinach and onion pakoras are mouth-watering, irresistible and bursting with incredible flavour! Serve these delightful vegetable pakoras with fresh mint chutney and a steaming cup of masala chai!

Crispy Spinach and Onion Pakora (Vegetable Pakora)
No matter the occasion – these crispy pakoras will leave everyone in awe and wanting more – and the recipe!
There is a joy of biting into these freshly made, crispy golden pakoras and discovering the incredible burst of flavours! Each bite is crispy on the outside and soft, delicate and flavourful on the inside – a real masterpiece…
These crispy pakoras are truly crowd-pleasing!
This recipe is a treasured one for the collection and has been made for decades – this is a family recipe! I learnt this recipe from my mum – and I am excited to share the recipe with you!
Plus this post includes tips and tricks I’ve learnt along the way to make the best, crispiest and most flavourful pakoras! As well as how to make these crispy spinach pakoras in the air fryer!
Jump to:
- Crispy Spinach and Onion Pakora (Vegetable Pakora)
- What is a pakora?
- Notes on ingredients
- Equipment
- Preparation
- How to make crispy spinach pakora (with onions and sweetcorn)
- How to make these pakoras in the air fryer
- Tips to make the perfect crispy spinach pakoras
- How to serve spinach pakoras
- How to store pakoras
- Related
- Fancy something sweet with your crispy pakoras?
- Crispy Spinach and Onion Pakora (Vegetable Pakora)
What is a pakora?
- A pakora (also known as a pakoda) is a popular classic Indian snack or appetizer.
- Pakoras typically consists of vegetables which are coated in a spiced and seasoned gram flour (besan) batter and then deep-fried until crispy and golden.
- You can serve pakora with fresh chutney including mint chutney or tamarind chutney to enhance their flavour.
Notes on ingredients
- Gram flour: (also known as besan) used to make the batter. Make sure to use a sieve to sift the gram flour into the bowl – this will remove any lumps to help the batter become smooth.
- Onions: a combination of red and brown/yellow onions used for flavour and texture. Red onions are slightly sweeter and are sliced, the brown/yellow onions are chopped in this batter.
- Green chillies: for spice, if you prefer a less spicy version you can remove the seeds before adding or use less chillies in the batter
- Garlic-ginger paste: this adds flavour to the pakoras, for a milder version you can use less paste. You can either make paste using fresh garlic and ginger with a little water or buy store bought paste.
- Coriander/cilantro: use fresh coriander/cilantro leaves (with the stem), for a refreshing taste
- Spinach: use fresh spinach, wash and dry spinach leaves before chopping and adding into the batter
- Sweetcorn: I recommend mashing/processing the sweetcorn so it is semi-mashed. Sweetcorn brings a subtly sweet flavour and unique texture to these pakoras,
- Spices and seasoning: to enhance the flavour of these pakoras. These include carom seeds (ajwain), ground coriander seeds, cumin (zeera) powder, turmeric (haldi) powder, paprika, fenugreek (methi) powder, garam masala and salt
- Yoghurt: yoghurt adds a delicate tanginess and richness to these pakoras, you can use homemade or store-bought yoghurt, ensure your yoghurt is not sour.
- Lemon juice: you can use fresh or store-bought, this adds a refreshing taste to these pakoras
- Olive oil: you can use regular olive oil or extra virgin olive oil in this batter. If you are air frying the pakoras then you will need to add another teaspoon of olive oil in the batter to help them crisp up.
Equipment
- To make these pakoras, you will need a large bowl to mix the ingredients together to prepare the batter.
- You will also need a large pan and slotted spoon to lower pakoras into the hot oil and remove them once fried
- Alternatively, you can use an air-fryer for a healthier, lighter option.
Preparation
Before making the pakora batter – I recommend preparing your ingredients so everything comes together quickly:
- Slice and chop onions: a combination of sliced red onions and chopped brown/white onions are used in the batter for varying texture and taste
- Chop chillies and spinach: ensure the spinach is washed and dried before chopping
- Prepare garlic-ginger paste: grind garlic and ginger (with a little water) to make into paste. Alternatively, you can use store-bought garlic ginger paste
- Mash sweetcorn or roughly process in food processor: I recommend using a small food processor to roughly process the sweetcorn so it is slightly mashed – this adds a delicious taste and unique texture in these pakoras. If you don’t have a food processor you can use a masher to get similar results
How to make crispy spinach pakora (with onions and sweetcorn)
- Sift the gram flour into a bowl. Using a sieve, sift gram flour (besan) into a large mixing bowl.
- Add the remaining ingredients. Add the sliced and chopped onions, chillies, spinach, coriander, sweetcorn, garlic-ginger paste, yoghurt, lemon juice, spices and olive oil.
- Mix to combine. Use a spoon or your hands (wear gloves if preferred) to mix all ingredients together to combine into a thick batter. Note: I recommend using your hands to combine ingredients – by using your hands you can squeeze the ingredients when mixing together to help release the natural juices and maximise flavour.
- Ensure the batter has been mixed well and the vegetables are coated evenly.
- Fry pakoras. Heat oil in a deep pan (to 180°C or 350°F). Gently drop a spoonful of the pakora mixture into the hot oil to fry into a pakora. Repeat a few times to allow 3-4 pakoras at a time to fry. Use a slotted spoon to turn pakoras gently to make sure they are frying evenly. Fry until golden and crispy.
- Drain pakoras, serve and enjoy. Once golden, carefully remove pakoras from the pan and place on a plate lined with a kitchen/paper towel (to drain any excess oil). Repeat frying steps for the remaining batter. Serve fresh pakoras hot with your favourite chutney and enjoy!
SAVE this recipe! 📩
How to make these pakoras in the air fryer
- You can use an air-fryer for a healthier, lighter option.
- When air frying, add a teaspoon more of oil into the batter and mix to combine. This will help the pakoras cook easily.
- Preheat the air fryer to 200°C/392°F and line the air fryer tray.
- Arrange pakoras in layers, ensuring there is space between each one, you may need to cook in batches depending on the size of your air fryer and quantity of batter you make.
- Lightly spray the pakoras with oil and air fry until crispy and golden, flip the pakoras halfway and brush with more oil to help them become crispier. Serve fresh and enjoy!
Tips to make the perfect crispy spinach pakoras
- Avoid adding water to the batter: this helps the pakoras become crispy, many vegetables have various water content and add moisture to the batter, this means you don’t need to add more water to the batter. We want the batter consistency to be smooth and thick enough to coat a spoon, if the batter is too thin then the pakoras will be soggy.
- Fry pakoras in hot oil in a deep pan: preheat the pakoras in a deep pan to ensure there is enough space for pakoras to cook properly. It is important to have the oil heated before adding the pakoras and use the right oil (with a high smoke point) including olive oil, peanut oil or vegetable oil. I prefer olive oil or peanut oil as a healthier alternative.
- Avoid overcrowding the pan: fry pakoras in small batches so they have enough space to cook properly and become crispy.
- Use a slotted spoon or strainer spatula: this helps you to carefully place pakoras in hot oil and remove the pakoras once fried/air fried.
How to serve spinach pakoras
Pakoras are best served fresh for maximum crispiness and satisfaction!
Pakoras are a wonderful Indian snack and can be served with mint chutney, coriander chutney or Indian mint sauce!
These pakoras are wonderful with a cup of masala chai (particularly comforting on a rainy day) and other snacks including masala idli!
How to store pakoras
These pakoras can be stored in the fridge for up to 2 days. Allow the pakoras to cool before transferring in the fridge. Place in an airtight container lined with paper towel/baking paper.
Reheat before serving from the fridge (in the air fryer or oven/grill for best results).
Can pakoras be frozen?
- Yes - these pakoras can be frozen for up to 3 months. To freeze, place cooled pakoras in an airtight container, lined with baking paper, in a single layer. Alternatively, you can freeze pakoras on a lined tray for a few hours until firm then transfer into a freezer-friendly zip lock bag.
- To defrost and reheat: Ensure pakoras are defrosted and reheated properly before serving them. Allow to thaw at room temperature or defrost in microwave and then reheat in an air fryer or oven (they should be hot and crispy).
Related
Looking for other recipes like this? Try these:
Fancy something sweet with your crispy pakoras?
Check out these scrumptious sweet snacks and dessert recipes:
Crispy Spinach and Onion Pakora (Vegetable Pakora)
Ingredients
- 3 cups gram flour sifted into a bowl (3 cups = 400g)
- 2 Red onions sliced
- 1 Yellow/brown onions chopped
- 6-7 Green chillies chopped (use less for less spicy version)
- ½-¾ cup coriander
- 220 g spinach chopped
- 1 cup sweetcorn ground
- 1 ½ teaspoon Garlic-Ginger paste (or to taste, depending on preference)
Spices:
- 1 teaspoon ajwain
- 3 tablespoon coriander seeds ground which was 2 tablespoon whole
- ½ tablespoon zeera powder
- ½ teaspoon haldi
- 1 teaspoon paprika
- ½ teaspoon fenugreek (methi) (ground dried fenugreek/methi) optional
- 1 tablespoon salt or to taste
- 1 teaspoon garam masala
- 2 tablespoon yoghurt
- 1 tablespoon Lemon juice
- 2 tablespoon olive oil
- Oil for frying pakora (or air frying)
Instructions
- Using a sieve, sift gram flour (besan) into a large mixing bowl.
- Add the remaining ingredients (onions, chillies, spinach, coriander, sweetcorn, garlic-ginger paste, yoghurt, lemon juice, spices and olive oil.
- Use your hands (wear gloves if preferred) to mix all ingredients together to combine into a thick batter
- Ensure the batter has been mixed well and the vegetables are coated evenly.
- Heat oil in a deep pan (to 180°C or 350°F).
- Gently drop a spoonful of the pakora mixture into the hot oil to fry into a pakora. Repeat a few times to allow 3-4 pakoras at a time to fry. Use a slotted spoon to turn pakoras gently to make sure they are frying evenly. Fry until golden and crispy.
- Once golden, carefully remove pakoras from the pan and place on a plate lined with a kitchen/paper towel (to drain any excess oil).
- Repeat frying steps for the remaining batter. Serve fresh pakoras hot with your favourite chutney and enjoy!
Air fryer version:
- Add a teaspoon of oil into the batter and mix to combine. This will help the pakoras cook easily.
- Preheat the air fryer to 200°C/392°F and line the air fryer tray.
- Arrange pakoras in layers, ensuring there is space between each one, you may need to cook in batches depending on the size of your air fryer and quantity of batter you make.
- Lightly spray the pakoras with oil and air fry until crispy and golden, flip the pakoras halfway and brush with more oil to help them become crispier. Serve fresh and enjoy!
Notes
- Avoid adding water to the batter: this helps the pakoras become crispy, many vegetables have various water content and add moisture to the batter, this means you don’t need to add more water to the batter. We want the batter consistency to be smooth and thick enough to coat a spoon, if the batter is too thin then the pakoras will be soggy.
- Fry pakoras in hot oil in a deep pan: preheat the pakoras in a deep pan to ensure there is enough space for pakoras to cook properly. It is important to have the oil heated before adding the pakoras and use the right oil (with a high smoke point) including olive oil, peanut oil or vegetable oil. I prefer olive oil or peanut oil as a healthier alternative.
- Avoid overcrowding the pan: fry pakoras in small batches so they have enough space to cook properly and become crispy.
- Use a slotted spoon or strainer spatula: this helps you to carefully place pakoras in hot oil and remove the pakoras once fried
- Serving and storage: Pakoras are best served fresh for maximum crispiness and satisfaction! These pakoras can be stored in the fridge for up to 2 days. Allow the pakoras to cool before transferring in the fridge. Place in an airtight container lined with paper towel/baking paper. Reheat before serving from the fridge (in the air fryer or oven/grill for best results).
Leave a Reply