Swaadista

Pakoda or Pakora is a delicious evening snack that’s perfect for the monsoon or the winter season, especially when paired with a hot cup of tea or coffee. These deep-fried Indian snack is typically made with a blend of chickpea or gram flour, rice flour, spinach, and spices.

Onion spinach pakoda, as its name implies, primarily has sliced red onions and chopped spinach, along with other ingredients. It tastes delicious with mint chutney, coconut chutney, tomato ketchup, or simply enjoyed on its own with a cup of hot Indian tea.

This recipe is simple and very easy to make. So it’s a perfect quick snack to make when you have guests over too.

What other greens can I use instead of spinach?

You can use a variety of other leafy green vegetables in this pakoda mixture, such as finely chopped kale, red or green swiss chard, collard greens, moringa leaves, finely chopped dill, and amaranth. These greens not only contribute to the pakoras’ taste and texture but also boost their nutritional value.

What other vegetables can I include in this recipe?

You can several kinds of vegetables. Just ensure that they are finely chopped or grated for easy cooking. Some of them that best go in this recipe are finely grated carrots, beetroot, finely chopped broccoli and broccolini, cabbage, cauliflower, bell peppers, and potatoes.

I hope you try this recipe and enjoy. Don’t forget to leave a comment or tag me on Instagram @swaadista with your creations!

Quick and Easy Onion Spinach Pakoda to Enjoy with Tea

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 3 people

Course: Snack

Cuisine: Indian

Ingredients Method

Ingredients

  

• 1 cup red onions thinly sliced
• 1 cup finely chopped spinach leaves
• 4 tbsp chickpea flour or gram flour
• 2 tbsp rice flour
• ¼ tsp ajwain or carrom seeds
• ¼ tsp turmeric powder
• 1 tsp Kashmiri red chili powder
• ¼ tsp coriander leaves
• ¼ tsp cumin powder
• salt to taste
• a sprinkle of water
• oil for deep frying

Method

 

1. Mix the ingredients: Add thinly sliced onions, finely chopped spinach, chickpea flour, rice flour, carrom seeds, turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and salt to a mixing bowl and combine well.

   If the mixture does not hold well, sprinkle a little bit of water for the mixture to hold well.
2. Heat oil in a pan on medium heat.
3. Deep-fry: Form small balls of the mixture, about the size of a golf ball, and gently drop each one into hot oil. If you are using a medium-sized pan, you can fit 5-6 golf ball-sized mixture balls at a time. Carefully drop them one by one into the hot oil and deep-fry until they turn golden brown.

   (You can use your hands or simply use a spoon to scoop the mixture and drop them into the hot oil.)

   Once cooked, remove them from the oil and place them on a paper towel to absorb any excess oil.
4. Serve: Serve the hot onion-spinach pakodas with mint chutney and hot chai. Enjoy!

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