Onion Spinach Pakoda | Simple Spinach Pakora
Pakoda or Pakora is a common, and widely loved evening snack especially during winters in India. They are made with gram flour mainly and are piping hot, spicy and full of flavors which is exactly what we crave in colder temperatures.
Onion spinach pakoda, as the name suggests, is made with onion, and spinach along with other ingredients and deep fried in oil. It’s that tastes divine with tea, coffee, mint chutney, or tomato ketchup.
I have been making different pakodas this winter (the recipes of which I will share soon) and enjoying them thoroughly. I hope you try this yummy, quick-to-make recipe and enjoy it too!
Onion Spinach Pakoda
For deep frying
- cooking oil for deep frying
For Pakoda/ Pakora mixture
- 1 small red onion thinly sliced
- one handful of spinach leaves thinly sliced
- 3-4 curry leaves finely chopped
- green chili (optional) finely chopped
- a pinch of grated ginger
- ¼ tsp turmeric powder
- ½ tsp Kashmiri red chili powder
- ¼ tsp ajwain
- 3 tbsp. gram flour
- 2 tbsp. rice flour
- salt to taste
- 2-3 tbsp. water
- Add all the pakoda ingredients into a mixing bowl and combine into a thick mixture. Add 2-3 tablespoons of water only if needed to bind all ingredients together.
- Heat oil in a frying pan on low-medium heat.Once the oil is hot enough, carefully drop small amounts of the pakoda mixture either with your fingers or a spoon and deep fry on low-medium heat until golden brown.
- Serve hot and yummy onion spinach pakoda with mint chutney or tomato ketchup. Enjoy!
Let me know if you tried this recipe by tagging a picture of your preparation on my Instagram @swaadista and by using #swaadistarecipes.
Happy cooking and happy eating!