Ana’s food for friends: Spinach (Palak) Pakora

Wintertime is around the corner in Queensland Australia, the sun is setting earlier and so of course sun downers are happening earlier and earlier. It remains a challenge to keep on creating new sun downer snacks to entertain the stream of friends on Impi. So yesterday, left with 500 grams of fresh baby spinach, I created spinach pakora, which were devoured before I finished frying the last batch!

Photo courtesy of Sailing Kofi Kat


  • 500 grammes of fresh baby spinach
  • 1 medium onion
  • 2/3 of a cup of gram flour, also called besan or chickpea flour
  • 1/3 of a cup of rice flour or corn flour
  • 2tbsp of white sesame seed
  • about 1/2 cup of water
  • 1 teaspoon of baking soda
  • 2 tbsp of madras curry powder
  • 3 red chillies
  • 2 tsp of cumin seeds
  • a little salt
  • a little oil for cooking the spinach
  • good clean deep frying oil (I prefer rice bran)
  • a lemon


  • Cook the spinach in a little olive oil for a few minutes, drain well and cool.
  • Chop the onion in medium thick slices.
  • Prepare the batter by mixing the flower, baking soda, sesame seed, salt, chili and spice.
  • Add water little by little so you obtain a medium thick batter, adjust the water to get the right consistency. It should be quite thick, but not stiff…
  • Let the batter stand for at least 30 minutes.
  • Add spinach and onion. Stir it and add a little water if it is too dense.
  • Heat your frying oil. Check for heat.
  • The oil is hot enough when a small amount of batter pops up to the oil surface.
  • Take 2 spoons to help put small balls of batter in the oil.
  • Fry until golden and drain on kitchen paper.
  • Serve with lemon.
  • Enjoy with friends.

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