Spinach Pakora

In case you are not familiar with the amazing-ness that is Pakora, they are basically fritters originating from India, Pakistan and Bangladesh. The name is thought to have derived from the Sanskrit word “pakvavata”; pakva meaning fried and vata meaning a small lump. Fried, small lumps of delicious, spicy goodness!

These Pakora are made with Spinach and Gram Flour and a mild, fragrant blend of spices. They are super quick to make, and if you do a big batch they can go in your freezer to be baked at a later stage. This recipe makes enough for about 15 small fritters, which should serve 4 as a starter or 2 as a main with salad and bread. You can also stuff these into Naan bread to make a winning sandwich.

I also find these are a really great way to trick little Stinky into eating Spinach!


  • 50g Gram Flour
  • 5g salt
  • 5g cumin
  • 10g asafoetida 
  • 5g mustard seeds
  • 5g fenugreek seeds
  • 100g chopped spinach
  • 2 cloves of garlic, minced
  • 2 eggs


  1. Dry roast and grind the spices.
  2. In a large bowl, mix together the gram flour, spices, salt, garlic and egg.
  3. Add the spinach and mix until well combined.
  4. Place approximately 5cm of oil (I use vegetable) in a deep skillet pan and heat on high. To check the oil is ready, drop in a piece of bread. If it floats and bubbles immediately, it is ready.
  5. Turn the heat down to medium, scoop up a tablespoon of the batter and use another spoon to carefully slide it into the hot oil. Press it down to flatten slightly.
  6. Do a few of these at time, but not so many that you crowd the pan. After a minute or so, flip over and cook until brown and crunchy. 
  7. Remove from the oil with tongs or a slotted spoon and place on kitchen paper to absorb excess oil.
  8. Serve straight away with fresh Naan bread, salad, raita and chutney.


9 thoughts on “Spinach Pakora

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