Name: Spinach Corn Pakoda Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 large onion (sliced lengthwise); 1 medium spinach (palak) (finely chopped); 1/2 cup sweet corn ((fresh or frozen)); 1/2 inch ginger (finely chopped (optional)); 2 green chillies (finely chopped); 1/4 cup coriander/cilantro (finely chopped); 1 stalk curry leaves (finely chopped); 1/2 teaspoon cumin (jeera) seeds; 1/2 teaspoon jeera powder; 1 teaspoon chat masala powder; 1/4 cup besan (chickpea flour) (add more if required); 2 tablespoon rice flour ((OR corn flour or semolina) ,for crispiness); salt (to taste); oil (for frying)

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Crispy Spinach Corn Pakoda's recipe is Indian-style spinach corn fritters that are crispy, healthy, and easy to make. A great variation for regular Onion Pakora. Serve this pakoda hot and enjoy it with a cup of hot masala chai.

This spinach pakoda is similar to 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's, and the other is a crispy version. Today I am sharing the crisper version, which is our family favorite.

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 while 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.

How to Make Spinach Corn Pakoda

Slice onions lengthwise and finely chop spinach, coriander, 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.

step to add corn spinach spices to mix well in a large bowl collage

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 an 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.

step to add chickpea flour and rice flour and mix collage

Heat oil in a deep frying pan. Once hot, drop the pakoda mixture into oil in batches. Stir them occasionally.

Fry them till they are golden brown in color.

Sprinkle some chat masala powder on the pakoda's and Serve Indian-style Spinach Corn Fritters hot with masala tea 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 pakoda's. 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.

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Crispy Spinach Corn Pakoda with dash of chat masala on top

Spinach Corn Pakoda Recipe

Bhavana Patil

Crispy Spinach Corn Pakoda's are Indian style Spinach Corn Fritters which are crispy, healthy and easy to make.

5 from 3 votes

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Servings:

Calories : 174

Course: Appetizer

Cuisine: Indian

Diet: Gluten-Free, Vegan, Vegetarian

Method: Stovetop

Prep Time : 15

Cook Time : 10

Total Time : 25

Ingredients

Measuring cup used 1 cup = 250ml

1 large onion sliced lengthwise
1 medium spinach (palak) finely chopped
½ cup sweet corn (fresh or frozen)
½ inch ginger finely chopped (optional)
2 green chillies finely chopped
¼ cup coriander/cilantro finely chopped
1 stalk curry leaves finely chopped
½ teaspoon cumin (jeera) seeds
½ teaspoon jeera powder
1 teaspoon chat masala powder
¼ cup besan (chickpea flour) add more if required
2 tablespoon 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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 174kcalCarbohydrates: 34gProtein: 6gFat: 2gSaturated Fat: 1gSodium: 167mgPotassium: 377mgFiber: 6gSugar: 8gVitamin A: 351IUVitamin C: 34mgCalcium: 48mgIron: 2mg

Keyword healthy snacks, spinach corn pakoda, spinach fritters, tea time snacks

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How to Make Spinach Corn Pakoda

Tips & Variations

More Spinach Recipes

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