Spinach Pakodas

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

This is a classic Indian fritter made with chickpea flour.  I added some brown rice flour for added nutrition as well as prolonged crispness.  As always with deep frying, make sure to monitor your oil temperature for minimal grease absorption.  This pakora goes well with a pear chutney spiced with fennel and cardamom or can be eaten alone according to taste.



  • 3 teaspoons coriander seeds
  • 1.5 teaspoons cumin seeds
  • 2 teaspoons dried fenugreek leaves
  • 1/4 teaspoon green cardamom seeds
  • 3/4 cup chickpea flour
  • ¼ cup brown rice flour
  • Salt to taste
  • 60 baby spinach leaves, julienned
  • 1/3 cup red onion, diced
  • 1 serrano chili, minced (or to taste)
  • 1 tablespoon oil
  • 1 tablespoon grated ginger
  • Oil for deep frying


  1. Crush spices (coriander, cumin, methi, and cardamom) in mortal and pestle-keep fairly coarse.
  2. Combine dry ingredients: flours, salt, coriander, cumin, fenugreek.  Combine wet ingredients: onion, spinach, chili, ginger, 1 tablespoon oil.  Combine dry and wet together.  Add just enough water to form “thicker than cake batter” like consistency.  Refrigerate for 5-10 minutes.
  3. Meanwhile heat oil to 350 degrees Fahrenheit.  Drop mixture in mound-fuls using a cookie scoop.  Fry for about 4 to 5 minutes, making sure to maintain the temperature at 350 degrees Fahrenheit.  Drain on paper towels and enjoy immediately with chutney!
This entry was posted on Wednesday, October 10th, 2012 at 3:50 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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