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Crispy Spinach Corn Pakoda with dash of chat masala on top
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5 from 3 votes

Spinach Corn Pakoda Recipe

Crispy Spinach Corn Pakoda's are Indian style Spinach Corn Fritters which are crispy, healthy and easy to make.
Course Appetizer
Cuisine Indian
Keyword healthy snacks, spinach corn pakoda, spinach fritters, tea time snacks
Diet Gluten-Free, Vegan, Vegetarian
Method Stovetop
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 174kcal
Author Bhavana Patil

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.
    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 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 in oil in batches. Stir them occasionally. Fry them till golden brown color.
    step to deep fry pakodas in oil collage
  • Sprinkle some chat masala powder on the pakoda's and Serve hot with masala tea and ketchup.
    Crispy Spinach Corn Pakoda with dash of chat masala on top

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 it with the same amount of cornflour 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 help indigestion.
  4. You can try replacing spinach with kale in this recipe.
  5. 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: 174kcal | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 167mg | Potassium: 377mg | Fiber: 6g | Sugar: 8g | Vitamin A: 351IU | Vitamin C: 34mg | Calcium: 48mg | Iron: 2mg