Spinach Corn Pakoda Spinach Pakoda

This spinach pakoda is similar to kanda bhaji, where kanda means onion and bhaji means fritters. There are two methods to prepare this spinach corn pakora, one is a soft pakoda’s, and the other is a crispy version. Today I am sharing the crisper version, which is our family favorite. These spinach fritters can be deep-fried or air-fried. To make it crispy, ensure you are not adding any extra water. Onion and spinach release their water while resting time. This water is enough to moisten the gram flour (besan). Also, remember not to make a thick batter like other pakoda recipes. I have also added some rice flour which helps to make it crispy.

How to Make Spinach Corn Pakoda

Slice onions lengthwise and finely chop spinach, coriander, curry leaves, ginger, and green chilies. Add all ingredients except rice flour and besan to a large mixing bowl and gently mix everything. Set aside for 10 minutes. Onion and spinach have released some moisture. Furthermore, add besan, rice flour and mix well such that the mixture is stiff and not soggy. Do not add any extra water. Add an additional 1-2 tablespoons of besan if required, but also keep in mind not to make a thick batter like other pakoda recipes. Refer to the video for consistency. Heat oil in a deep frying pan. Once hot, drop the pakoda mixture into oil in batches. Stir them occasionally. Fry them till they are golden brown in color. Sprinkle some chat masala powder on the pakoda’s and Serve Indian-style Spinach Corn Fritters hot with masala tea and ketchup.