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
Step-by-step instructions
Step 1 · Wash spinach (palak) thoroughly and chop finely
Wash spinach (palak) thoroughly and chop finely. Slice onion (pyaaz) thinly and set aside.
Step 2 · In a mixing bowl
In a mixing bowl, combine besan, rice flour, red chili powder, turmeric, salt, and ajwain. Mix well.
Step 3 · Add chopped spinach
Add chopped spinach, onions, green chili, grated ginger, and coriander leaves (if using) to the flour mix. Toss until vegetables are well coated.
Step 4 · Sprinkle a few teaspoons of water to bind the mixture
Sprinkle a few teaspoons of water to bind the mixture. The batter should be thick, just enough to hold the vegetables together.
Step 5 · Preheat oven to 200°C (392°F) or heat a tawa/griddle
Preheat oven to 200°C (392°F) or heat a tawa/griddle. Brush lightly with oil. Shape small portions of the batter into flat rounds and place on the tray or tawa.
Step 6 · Bake for 12-15 minutes
Bake for 12-15 minutes, flipping once halfway, or cook on tawa over medium heat until both sides are golden and crisp. Brush with a little oil as needed.
Step 7 · Serve hot with mint chutney or tamarind chutney
Serve hot with mint chutney or tamarind chutney.
Why this recipe 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.
A note on tradition
Palak Pyaaz Pakora is synonymous with North Indian hospitality, often served at home during rains or as a festive treat during Holi and Diwali. In Punjab, pakoras are a popular accompaniment to chai, and each household has its own twist—some add methi (fenugreek) or fresh herbs for variation. From roadside stalls to grand wedding feasts, pakoras are a symbol of Indian comfort food, bringing families together over warm, crispy bites.