Crispy Spinach Corn Pakoda

Crispy Spinach Corn Pakoda’s recipe are Indian style Spinach Corn Fritters which are crispy ,healthy and easy to make.An awesome variation for regular Onion Pakora.Serve this pakoda hot and enjoy 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 soft pakoda’s and the other one is crispy version. Today I am sharing you here the crispier version which is our family favorite.

These spinach fritters can be deep fried or spinach pakoda recipe.To make it crispy, make sure that you are not adding any extra water.Onion and spinach releases its own water while resting time.

This water is enough to moisten the gram flour(besan).Also keep in mind not to make thick batter like other pakoda recipes.I have added some rice flour which helps to make it crispy.

More recipes you can make with spinach are Spinach Pasta,Spinach Pulao/Spinach Rice , Spinach Khichdi , Spinach Corn Rice

HOW TO MAKE SPINACH CORN PAKODA STEP BY STEP

Slice onions lengthwise and finely chop spinach, coriander, curry leaves, ginger and green chillies.

In a large mixing bowl ,add all ingredients except rice flour and besan and mix everything well gently.Set aside for 10 minutes.

Onion and spinach have released some moisture.

Furthermore, add besan ,rice flour and mix well such that mixture is stiff and not soggy .Do not add any extra water.Add extra 1-2 tablespoons of besan if required but also keep in mind not to make thick batter like other pakoda recipes.Refer 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 Indian style Spinach Corn Fritters hot with masala tea and ketchup.

TIPS & VARIATIONS

1. Make sure to fry the pakoda on medium-high heat to get crispiness.
2. If you dont have rice flour at home ,replace with same amount of corn flour or semolina(sooji) or you can totally skip it.
3. You can also add some ajwain to the pakoda’s. It will give a nice taste and also helps in digestion.
4. You can try replacing spinach with kale in this recipe.
5. If you dont have chaat masala ,then you can replace with garam masala too.

CHECKOUT OTHER HEALTHY SNACK RECIPES

Barbeque Nation Style Cajun Potatoes

Mint Makhana

Spicy Masala Makhana

Corn Bhel

Corn Pakoda

SPINACH CORN PAKODA RECIPE CARD

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5 from 2 votes

Spinach Corn Pakoda

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

Course Appetizer, evening snack

Cuisine Indian

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

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 2

Author bhavana

Ingredients

Measuring cup used 1 cup = 250ml

• 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

Instructions

• Slice onions lengthwise and finely chop spinach, coriander, curry leaves, ginger and green chillies.
• In a large mixing bowl ,add all ingredients except rice flour and besan and mix everything well gently.Set aside for 10 minutes.
• Onion and spinach have released some moisture.
• Furthermore, add besan ,rice flour and mix well such that mixture is stiff and not soggy .Do not add any extra water.Add extra 1-2 tablespoons of besan if required but also keep in mind not to make thick batter like other pakoda recipes.Refer 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

1. Make sure to fry the pakoda on medium-high heat to get crispiness.
2. If you dont have rice flour at home ,replace with same amount of corn flour or semolina(sooji) or you can totally skip it.
3. You can also add some ajwain to the pakoda’s. It will give a nice taste and also helps in digestion.
4. You can try replacing spinach with kale in this recipe.
5. If you dont have chaat masala ,then you can replace with garam masala too.

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