Onion Spinach Mixed Pakoras/Fritters

Enjoy this combo of hot, crispy and delicious onion spinach pakoras!

Pakoras are classic Indian snacks that are crispy and deep-fried and normally served with sweet tamarind chutney or mint coriander chutney or with a cup of hot tea. They are best to be enjoyed during the rainy season or as party appetizers. You can make them with about any vegetable you have available. Simply chop the veggies of your choice and then coat them with a flavored batter of gram flour (besan) and spices. The most commonly used veggies for pakoras are onion, potato, spinach, cauliflower, and brinjal (eggplant).

Pro Tips

  • Ensure the oil is hot enough before you fry the pakoras. To check the temperature, add a little batter first to see if it rises and does not turn brown quickly.
  • Add some semolina (suji) or cornstarch for extra crispiness.
  • Do not make the batter too runny.
  • Sprinkle some chaat masala over hot pakoras for enhanced flavor.

Onion Spinach Mixed Pakoras/Fritters

Course: SnacksCuisine: Vegan, IndianDifficulty: Easy


Prep time


Cooking time


Total time



Delicious and crispy onion spinach mixed pakoras served with chutneys!


  • 1 cup besan (gram flour or chickpea flour)

  • 2 Tbsp semolina (suji) or cornstarch

  • 2 cups spinach, finely chopped

  • 1 medium-size onion, sliced

  • 1 green chili, chopped

  • 1 tsp cumin seeds/powder

  • 1/8 tsp asafoetida (hing)

  • 1 tsp coriander powder or crushed seeds

  • 1/2 tsp red chili powder

  • 1/2 tsp salt (as per taste)

  • 1 tsp dry mango powder (amchur powder)

  • 1 tsp dry pomegranate seeds

  • 1/2 cup water

  • Oil for deep frying (taste best with mustard oil)


  • Wash spinach and onions properly and finally chop and slice them.
  • Take a mixing bowl, add gram flour, semolina or cornstarch, chopped spinach, sliced onions and all the spices or dry ingredients.
  • Add water as required and make batter with medium consistency.
  • Heat the oil in a kadhai or a pan. When the oil is medium hot, drop spoonfuls of the pakora batter in the oil.
  • Use a deep frying spoon and turn over the pakoras a couple of times and fry until both sides turn golden and crispy.
  • Remove the pakoras and drain them on kitchen paper towels to remove excess oil.
  • Serve them hot with chutneys – mint coriander or sweet tamarind. Or simply enjoy with ketchup.

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