Onion Spinach Pakoda | Simple Spinach Pakora
Pakoda or Pakora is an excellent evening snack during winter that you can enjoy with a hot cup of tea or coffee. Generally, these fritters are made with a mixture of gram flour, rice flour, vegetables, and spices.
Onion spinach pakoda, as the name suggests, is mainly made with red onions and spinach and tastes delicious with mint chutney, tomato ketchup, sriracha, or as is with a cup of hot tea.
These pakodas are super easy to make; they hardly take 15-20 minutes. We enjoy eating these irrespective of the climate, but of course, in a limit, as these are deep-fried and heavy. I, however, have been taking full advantage of this winter and making varieties of pakodas(the recipes of which I will share in the coming days).
But for now, I hope you try this yummy, quick recipe and enjoy it!
Onion Spinach Pakoda
For deep frying
- peanut 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 using #swaadistarecipes.
Happy cooking, happy eating!