Go Back Email Link
Onion Spinach Pakoda

Quick and Easy Onion Spinach Pakoda to Enjoy with Tea

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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!
QR Code linking back to recipe