Indian: Palak-Pakora .. Fried Spinach Bites

5 from 5 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people


  • 500 g Frozen spinach leaves
  • 2 medium sized Onions
  • 3 Toes Garlic
  • 1 tsp Salt, curry powder, coriander powder
  • 1 tsp Onion seeds, thyme seeds
  • 0,5 tsp Turmeric, cumin powder
  • 200 g Chickpea flour
  • Oil for deep-frying


  • Thaw the spinach, do not drain or squeeze it out. All of the liquid is needed.
  • Peel the onions and cut into short strips.
  • Peel the garlic, cut in half, remove the seedlings and cut into small slices.
  • Put all ingredients except the chickpea flour in a large bowl and mix well. Season well. You can let the mass pull through a little now, but that's not a must.
  • Now knead in the chickpea flour.
  • Heat the oil in a deep pan and spoon in the batter. Turn every now and then and flatten it a little with the slotted trowel.
  • Fry the pakoras until the onions are browned, lift them out with a slotted spoon and drain on kitchen paper.
  • Various chutneys or dips go well with it.
  • Pakoras are ideal as a starter or as an addition to buffets.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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