Crispy Palak Pakora (Spinach and Onion Pakora)

crispy spinach onion pakora served in basket with chutney.

5 from 1 vote

Crispy Palak Pakora (Spinach and Onion Pakora)

These crispy palak pakora (spinach and onion pakoras) are mouth-watering, irresistible and bursting with incredible flavor! Plus these are so fun and easy to make.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: Indian

Servings: servings

Calories: 378kcal

Author: Sonia

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).

Nutrition