Crispy Spinach Corn Pakoda is a delicious Indian-style fritter made with spinach, sweet corn, and spices. These crispy, flavorful pakoras are a great alternative to regular onion pakoras. Serve them hot with a cup of masala chai for a perfect tea-time snack!
This spinach corn pakoda is prepared very similarly to onion pakoda (kanda bhaji), where kanda means onion and bhaji means fritters.
There are two methods to prepare this spinach corn pakora, one is a soft pakoda, and the other is a crispy version. Today I am sharing the crisper version, which is our family favorite. Also, check out my zucchini pakoda, and corn pakoda.
These spinach fritters can be deep-fried or air-fried. To make it crispy, ensure you are not adding any extra water. Onion and spinach release their water during resting time.
This water is enough to moisten the gram flour (besan). Also, remember not to make a thick batter like other pakoda recipes. I have also added some rice flour, which helps to make it crispy.
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How to Make Spinach Corn Pakoda
Slice onions lengthwise and finely chop spinach, coriander leaves, curry leaves, ginger, and green chilies.
Add all ingredients except rice flour and besan to a large mixing bowl and gently mix everything. Set aside for 10 minutes.
Once the onion and spinach have released some moisture, add besan and rice flour. Mix well such that the mixture is stiff and not soggy. Do not add any extra water. Add 1-2 tablespoons of besan if required, but also keep in mind not to make a thick batter like other pakoda recipes. Refer to the video for consistency.
Heat oil in a deep frying pan. Once hot, drop the pakoda mixture into the oil in batches. Stir them occasionally.
Fry them till they are golden brown in color.
Sprinkle some chaat masala powder on the pakodas and serve Indian-style spinach corn fritters hot with masala chai and ketchup.
Tips & Variations
- Make sure to fry the pakoda on medium-high heat to get crispiness.
- If you dont have rice flour at home, replace it with the same amount of cornflour or semolina (sooji), or you can totally skip it.
- You can also add some ajwain to the pakodas. It will give a nice taste and also help with indigestion.
- You can try replacing spinach with kale in this recipe.
- If you don't have chaat masala, you can replace it with garam masala.
More Indian Snack Recipes
Spinach Corn Pakoda Recipe
Ingredients
- 1 large onion sliced lengthwise
- 1 medium spinach (palak) bunch finely chopped
- ½ cup sweet corn (fresh or frozen)
- ½ inch ginger finely chopped (optional)
- 2 green chillies finely chopped
- ¼ cup coriander leaves finely chopped
- 1 stalk curry leaves finely chopped
- ½ teaspoon cumin (jeera) seeds
- ½ teaspoon jeera powder
- ½ teaspoon chaat masala powder
- ¼ cup besan (gram flour) add more if required
- 2 tablespoons rice flour (or corn flour or semolina),for crispiness
- salt to taste
- oil for frying
Instructions
- Slice onions lengthwise and finely chop spinach, coriander, curry leaves, ginger, and green chilies.
- Add all ingredients except rice flour and besan in a large mixing bowl and gently mix everything. Set aside for 10 minutes.
- Onion and spinach have released some moisture.
- Furthermore, add besan, rice flour and mix well such that the mixture is stiff and not soggy. Do not add any extra water. Add additional 1-2 tablespoons of besan if required but also keep in mind not to make a thick batter like other pakoda recipes. Refer to the video for consistency.
- Heat oil in a deep frying pan. Once hot, drop the pakoda mixture in oil in batches. Stir them occasionally. Fry them till golden brown color.
- Sprinkle some chat masala powder on the pakoda's and Serve hot with masala tea and ketchup.
Notes
Tips & Variations:
- Make sure to fry the pakoda on medium-high heat to get crispiness.
- If you dont have rice flour at home, replace it with the same amount of cornflour or semolina (sooji) or you can totally skip it.
- You can also add some ajwain to the pakoda's. It will give a nice taste and also help indigestion.
- You can try replacing spinach with kale in this recipe.
- If you don't have chaat masala, then you can replace it with garam masala too.
Nutrition
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Ramya
Very tasty and Crispy?
bhavana
Thank you for trying out this recipe and sharing the feedback:)