Spinach Aloo Pyaaz Pakora Recipe – Crispy Mix Veg Fritters for Tea Time
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.
Chef’s Tips
- 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.