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Spinach Onion Pakora
Snacks • India
How to Make Spinach Onion Pakora (Traditional & Healthy Version)
Spinach Onion Pakora, known locally as Palak Pyaaz Pakora, is a beloved North Indian snack that brings together the earthy flavors of spinach and the sweetness of onions in a crispy, golden besan (gram flour) batter. Popular across states like Punjab, Delhi, and Uttar Pradesh, these pakoras are a staple during the monsoon and winter seasons, often enjoyed with steaming cups of masala chai. The dish is deeply rooted in Indian street food culture and is a common sight at family gatherings and festive occasions. What sets this version apart is its focus on health without compromising on authentic taste. Traditionally deep-fried, this recipe uses minimal oil and nutrient-rich ingredients, making it ideal for those tracking their calories. The addition of ajwain (carom seeds) and green chilies enhances the aroma and flavor, while the use of fresh palak (spinach) packs in essential vitamins. Light, crunchy, and full of flavor, Spinach Onion Pakora is a guilt-free treat that brings an irresistible taste of North India to your plate.
Ingredients(for 4-5 medium pakoras per serving)
- 1 cup, finely chopped Fresh spinach leaves (palak) (palak)
- 1 medium, thinly sliced Onion (pyaaz)
- 3/4 cup Besan (gram flour) (besan)
- 2 tbsp Rice flour (chawal ka atta)
- 1, finely chopped Green chili (hari mirch)
- 1 tsp, grated Ginger (adrak)
- 1/2 tsp Ajwain (carom seeds) (ajwain)
- 1/2 tsp Red chili powder (lal mirch)
- 1/4 tsp Turmeric powder (haldi)
- to taste Salt (namak)
- 2 tbsp + for brushing/baking Oil (tel)
- 2 tbsp, chopped Coriander leaves (dhaniya patta) - optional
Instructions
- 1
Wash spinach (palak) thoroughly and chop finely. Slice onion (pyaaz) thinly and set aside.
5 minutes
Pat dry spinach leaves to avoid excess moisture in the batter.
- 2
In a mixing bowl, combine besan, rice flour, red chili powder, turmeric, salt, and ajwain. Mix well.
2 minutes
Rice flour adds extra crispness to the pakora.
- 3
Add chopped spinach, onions, green chili, grated ginger, and coriander leaves (if using) to the flour mix. Toss until vegetables are well coated.
3 minutes
Mix vegetables with flour using your hands for even coating.
- 4
Sprinkle a few teaspoons of water to bind the mixture. The batter should be thick, just enough to hold the vegetables together.
2 minutes
Avoid adding too much water to keep pakoras crispy.
Why This Dish is Healthy
This recipe uses baking or tawa-cooking instead of deep frying, drastically reducing unhealthy fats and calories. The inclusion of spinach increases the intake of iron, antioxidants, and minerals, while besan offers a high-protein, gluten-free base. With no refined flour or artificial additives, this pakora is a smart, wholesome choice for a snack or accompaniment, supporting weight management and balanced nutrition.
Spinach Onion Pakora is rich in dietary fiber, iron, and vitamins A and C, thanks to fresh palak and onions. Besan provides plant-based protein and complex carbohydrates, while rice flour adds a gluten-free crispness. Minimal oil reduces overall fat, making this snack suitable for calorie-conscious individuals. Ajwain aids digestion, and green chilies supply metabolism-boosting capsaicin. This pakora is also naturally free from dairy and can be adapted for gluten-free diets.
Pro Tips
- 💡Tip 1: Squeeze out excess moisture from onions and spinach to avoid soggy pakoras.
- 💡Tip 2: Add a pinch of hing (asafoetida) for extra digestive benefits.
- 💡Tip 3: Serve with green chutney or dahi (yogurt) for a refreshing contrast.
Storage & Serving
Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat on a tawa or in an oven for a few minutes to regain crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 125.0 kcal |
