Spinach Kale Pakoras Recipe

Item: Spinach Kale Pakoras
Author: Mons Flavors

Spinach Kale Pakoras

Prep time:
10 mins

Cook time:
15 mins

Total time:
25 mins

Servings:
12

Ingredients:

250 grams spinach leaves (rinsed and chopped in halves)

250 grams kale leaves (2cups)

1 cup chickpea flour (Besan)

2 tablespoon rice flour

1/2 teaspoon turmeric powder

1 teaspoon mango powder (optional)

1 tablespoon Dish delicious spice blend

2 red onions ( Thinly sliced )

mustard oil or regular oil for frying

1/2 cup water

Crispy Spinach Kale Pakoras ,a snack that’s all about warmth, flavor, and being together. I’ve always believed the best treats are the ones that tell a story, and these pakoras tell mine, a modern take on a street-food favorite, made with love for my family and friends.Kale adds a crunchy, healthy bite, and spinach brings a gentle earthiness that pairs perfectly with a flavorful batter, fried to a crisp, golden finish. They turn any gathering into a little celebration—accompanied by tangy chutneys, the scent of hot masala chai, and everyone digging in with a smile. Whether we’re marking a milestone or just fixing a busy week with something special, these pakoras say, you belong here, you’re valued, and good food makes moments brighter. Hope you enjoy making these Crispy Spinach Kale Pakoras—the snack that feels like home, wherever we are.

Method:

Prepare the batter

In a deep bowl, combine all the ingredients except water.

Gradually add water a little at a time, stirring as you go, until you achieve a pourable, batter-like consistency. It should be thick enough to coat vegetables but thin enough to flow off a spoon.

If the batter is too thick, the pakoras may be undercooked inside and won’t become crispy. If too runny, they may fall apart. Aim for a medium consistency.

Preheat the oil

Pour oil into a deep non-stick or cast-iron wok or fryer to a depth of at least 2 inches.

Heat the oil over medium-high heat until hot but not smoking. To test, drop a small spoonful of batter—if it sizzles and rises to the surface, the oil is ready.

Batter and shape (optional technique)

Use a tablespoon or small spoon to scoop batter.

For evenly shaped pakoras, you can press small mounds of batter into a flat disc or shape around sliced vegetables with your fingers, depending on your batter and preferred style.

Fry the pakoras

Gently slide the batter portions into the hot oil. Do not overcrowd the pan.

Fry on medium-high heat, turning occasionally, until the pakoras are golden brown and crisp on all sides. This usually takes 3–5 minutes per batch, depending on size.

Drain excess oil

Use a slotted spoon to remove pakoras from the oil.

Transfer them to parchment paper or a rack to drain excess oil and remain crispy.

Serve hot with your chosen dipping sauces:

– Coriander-mint chutney

– Tomato sauce

– Sriracha

Notes:

TIPS
You can also add freedom spice blend to add some additional flavours
Make sure fry 2, 3 pakoras at a time otherwise they wont get cooked evenly if they are cramped all together while frying.
You can add sliced potatoes, cauliflower florets, sliced eggplant if you need a bit of change.