I'm thrilled to share with you the irresistible Spinach Pakora recipe which has been passed down from my dear mum. When I think of my childhood, I can't help but recall the mouthwatering aroma of these pakoras wafting through our home, as if calling us to gather around the family table. Pakoras are much-loved savoury fritters, enjoyed as an afternoon snack or as an appetiser in many Nepali households. Fried to golden perfection, these bite-sized treats are crispy on the outside, tender on the inside, and simply irresistible when dipped in chutneys. The spinach leaves lend a wonderful earthiness to the pakoras, creating a perfect harmony of flavours.
I have fond memories of devouring these scrumptious snack, paired with a cup of hot masala chiya (Nepali tea), during rainy afternoons or chilly winter evenings. It's an experience that warms your soul, and I hope it does the same for you.
Table of contents
Tips and Pearls for making Spinach Pakora
The secret to crafting the ideal spinach pakora lies in the oil's temperature for deep frying. My trusty thermometer has never let me down. If the oil is too hot, the pakoras will burn. On the other hand, oil that's not hot enough will yield oily, heavy pakoras. Get the temperature just right, and you'll have crispy, light pakoras that aren't dripping with oil.
- Spinach Preparation: Properly blanch, squeeze, and chop the spinach to prevent excess moisture in the batter.
- Oil Temperature: Maintain the right oil temperature (180°C/356°F) for perfectly crispy spinach pakoras that are not oily or burnt.
- Testing Oil Temperature: Use a thermometer or a small piece of onion from your batter to test the oil temperature. Bubbles should form when the batter is in the oil, this means the oil is ready.
- Avoid Overcrowding: Fry the spinach pakoras in small batches to prevent them from sticking together and becoming greasy.
5. Uniform Size: Keep the pakora sizes consistent for even cooking.
6. Drain on a Cooling Rack: Avoid using paper towels, as they can make the pakoras soggy. Instead, use a cooling rack over a baking pan to drain excess oil while keeping them crispy.
Alternative Healthy cooking methods
- Air Fryer Option: If you prefer a healthier alternative to deep-frying, try making the spinach pakoras in an air fryer. Set the air fryer to 200°C (392°F) and cook the pakoras for 8-10 minutes or until golden brown and crispy.
- Baked Pakoras: Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper. Place spoonfuls of the spinach pakora batter on the sheet, leaving space between each pakora, and bake for 10-12 minutes or until golden brown and crispy.
Storage and Reheating
Refrigerate Leftovers: Store leftover spinach pakoras in an airtight container in the fridge for up to two days.
Suggested Alterations for Spinach Pakora
If you're looking for a variation, don't hesitate to substitute your favourite quick-cooking vegetables in place of the onion. I love to experiment with different vegetables to create a delightful assortment of pakoras, each with its unique flavour and texture. Just remember to avoid raw or sweet potatoes, as they don't fare well in this dish unless pre-cooked. Happy cooking!
- Different Vegetables: Experiment with other quick-cooking vegetables like grated carrot, finely chopped bell peppers, or cauliflower florets.
- Different Herbs: Incorporate various fresh herbs, such as cilantro, parsley, or mint, to enhance the flavor and add a fresh touch to the pakoras.
- Adding Cheese: Try adding grated paneer or cheese for added flavour and texture.
- Adding Protein: For an extra protein boost, add cooked and crumbled tofu or minced chicken/pork to the batter.
- Serving Variations: Serve the pakoras with various dips like mint-coriander chutney, tamarind chutney, yogurt dip, or a spicy tomato salsa.
Spinach Pakora (Saag Ko Pakora) सागको पकौड़ा
Ingredients
- 500 gram Spinach Blanched and cut into rough slices. Any type of spinach works very well. My favourite is Mustard Leaf greens (rayo saag)
- 2 White onion medium sized thinly sliced
- 1 teaspoon Garlic paste
- 2 teaspoon Ginger paste
- 2 Fresh chilly Finely chopped
- 1 teaspoon Ground black pepper
- 2 teaspoon Salt
- 250 gram Gram flour (Besan)
- 4 tablespoon Cornflour
- ½ teaspoon Baking powder
Other
- ¼ cup Water 50mls water
- 1 Litre Vegetable oil for deep frying
Instructions
Preparing the Spinach
- Blanching the Spinach: Bring a pot of water to a boil and add a pinch of salt. Once boiling, add the spinach and blanch for about 30 seconds to 1 minute, until the leaves turn bright green. Immediately remove the spinach and transfer it to a bowl of ice-cold water to halt the cooking process and preserve the vibrant green colour.
- Squeezing out the Water: Once the spinach has cooled down, take small handfuls of the leaves and squeeze them firmly to remove excess water. It is essential to remove as much moisture as possible to prevent the pakora batter from becoming too thin or watery.
- Chopping the Spinach: Roughly chop the blanched and squeezed spinach into bite-sized portions, ready to be mixed into the batter.
Preparing the Batter
- Mixing the Ingredients: In a large mixing bowl, combine all the ingredients except the water. Mix everything together thoroughly.
- Adding the Water: Slowly pour the water into the mixture while stirring with a wooden spoon or your fingertips. Continue to mix vigorously for a few seconds until the batter achieves a thick yet runny consistency, similar to heavy cream (double cream).
Frying the Pakoras
- Heating the Oil: Pour the frying oil into a deep pot and heat it to 180 degrees Celsius (356 degrees Fahrenheit). To check if the oil has reached the perfect temperature for frying, use a thermometer or carefully put an onion from the battery mix into the hot oil. The oil should bubble around the onion when it's ready. If the bubbles are too rapid, lower the heat.
- Scooping and Dropping the Batter: Using a tablespoon, scoop up some of the pakora batter. Then, with another spoon or your hand, gently scrape the batter portion into the hot oil. Be cautious while doing this to avoid hot oil splashing onto you.
- Frying Tips: Do not overcrowd the pot with pakoras; otherwise, they will become greasy. Deep fry the pakoras for approximately 10 minutes or until the onion parts turn golden and the outer layer is crispy.
- Draining the Pakoras: Carefully remove the fried pakoras from the oil and place them on a cooling rack set over a baking pan to drain the excess oil. Avoid using paper towels, as they can make the pakoras steam and become soggy.
Serving the Pakoras
- Enjoy your crispy and delicious Onion and Spinach Pakoras with a dip of your choice! My personal favorite is a fresh tomato and mint chutney dip. Dive into the flavorful world of Nepali cuisine and share these delightful fritters with friends and family.
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