Spinach Aloo Pyaaz Pakora is a classic Indian evening snack that combines the earthiness of potatoes, the crunch of onions, and the nutrition of spinach in a crispy besan coating. Perfect with a hot cup of tea, these mix veg fritters are deep-fried delights loved across Indian households.
Ingredients:
- 1 cup spinach (palak), finely chopped
- 2 medium onions (pyaaz), finely chopped
- 1 medium potato (aloo), finely diced
- 2 tablespoons coriander leaves (hara dhaniya), finely chopped
- 2 green chillies (hari mirch), finely chopped
- 1½ cups chickpea flour (besan)
- ½ teaspoon chaat masala
- ½ teaspoon red chilli powder
- Salt to taste
- Water, as needed to make thick batter
- Oil, for deep frying
Instructions:
- In a large bowl, combine chopped spinach, onions, diced potato, green chillies, and coriander leaves.
- In another bowl, mix besan (chickpea flour), salt, and red chilli powder with enough water to make a thick, lump-free batter.
- Add the mixed vegetables to the batter and stir until well combined.
- Heat oil in a deep frying pan or kadhai over medium heat.
- Drop spoonfuls of the batter into the hot oil using a large spoon or your fingers.
- Fry the pakoras on medium heat, turning occasionally, until they turn golden brown and crispy.
- Remove the pakoras with a slotted spoon and drain on tissue paper.
- Sprinkle chaat masala over the hot pakoras and serve immediately with tea and chutney.
Nutritional Information (General):
- Calories: 210 kcal
- Carbohydrates: 25g
- Protein: 6g
- Fat: 10g
- Fiber: 3g
- Iron: 8%
- Calcium: 5%
Cooking Tips & Variations:
- Add ajwain (carom seeds) for easier digestion and extra flavor.
- For extra crunch, toss in a spoon of rice flour to the batter.
- You can add grated carrots or shredded cabbage for more variety.
- To make them healthier, shallow fry or air fry them instead of deep frying.
Common Mistakes & Fixes:
- Mistake: Batter is too runny.
Fix: Add more besan to thicken it. - Mistake: Pakoras absorb too much oil.
Fix: Ensure the oil is properly hot before frying. - Mistake: Pakoras break in oil.
Fix: The batter is too thin — add more besan and mix well.
Chef’s Tips & Tricks:
- Finely chop vegetables to ensure even cooking and crisp texture.
- Always fry on medium flame; high heat will burn the outside and leave inside raw.
- Let the batter sit for 5 minutes before frying to enhance the flavor.
Brand Suggestions:
- Chickpea Flour (Besan): TRS, Natco – Available at Tesco, Asda, or local Indian stores.
- Spices: East End, TRS – Found in Sainsbury’s or Indian groceries.
- Oil for Frying: KTC Sunflower or Vegetable Oil.
- Fresh Veggies: Buy from local markets or Aldi, Lidl for budget-friendly options.
Equipment & Tools:
- Mixing bowls
- Sharp knife
- Cutting board
- Deep frying pan or kadhai
- Slotted spoon
- Kitchen tissues or paper towel
Pairing Suggestions:
- Serve hot with mint-coriander chutney or tamarind chutney.
- Pairs beautifully with masala chai or adrak wali chai.
- Add to a chaat platter with yogurt, chutneys, and sev for a fusion twist.
Allergen Information:
- Gluten-Free: Yes, if certified GF besan is used.
- Nut-Free: Yes.
- Vegan: Yes, naturally vegan.
- Dairy-Free: Yes.
- Allergen Note: Ensure no cross-contamination if cooking for allergic individuals.
Recipe Instructions Step by Step:
Step 1: Prep the Veggies
Finely chop spinach, onions, potatoes, green chillies, and coriander leaves.
Step 2: Make the Batter
In a bowl, mix chickpea flour, red chilli powder, salt, and water into a thick, smooth batter.
Step 3: Combine & Mix
Add all the chopped vegetables into the batter and stir until evenly coated.
Step 4: Heat the Oil
Heat oil in a deep kadhai on medium flame.
Step 5: Fry the Pakoras
Drop spoonfuls of batter into the oil. Fry until golden brown and crisp, turning occasionally.
Step 6: Drain & Serve
Drain on paper towels and sprinkle chaat masala. Serve hot with chutney and tea.