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Temperature dipping down, makes me feel like having pakora’s/ pakodas πŸ™‚ Have a huge pack of spinach , so thought of preparing pakora and did not want to have the deep fried one’s. Ever since Vidya posted her Onion Pakora, I wanted to try the same way. So all credit goes to my dear friend πŸ™‚ Completely a guilt free snack for tea time which tastes awesome πŸ˜€

Spinach_Pakora Spinach_Pakora_1


Baby Spinach : 1 1/2 to 2 cups packed

Chickpea Flour/Besan/Garbanzo flour : 1/2 cup

Rice Flour : 1/4 cup

Asafoetida/Hing: a generous pinch

Ginger : a small piece finely chopped

Ajwain/Carom Seeds : 1/2 teaspoon

Red Chili Powder : 1/4 teaspoon

Pepper Powder : 1/2 teaspoon

Water : as required

Salt : 1/4 teaspoon

oil : 1/4 teaspoon

Baking Powder : 3/4 teaspoon


  • Mix Besan, rice flour, red chili powder, pepper powder, salt, ajwain, hing together.
  • Chop baby spinach, ginger and mix with flour.
  • Spinach would have some water content, so it is better to mix with flour before water.
  • Add water slowly and make batter. Make sure the batter is thick and not running and be careful while adding water.
  • Add baking powder at the end and mix. Rest for 5 mins.
  • Meantime preheat oven to 400 F
  • Grease baking sheet or use parchment paper and grease it.
  • Take batter and form round patties, need not be shaped, place them on the baking sheet.
  • Bake for 15 mins, then flip sides and baked for another 20 mins.
  • If you want it very crispier bake for extra 10 mins.
  • Make sure spinach is more than flour, as it shrinks while cooking/baking.
  • Serve with hot chai πŸ™‚