Palak Pakora

Pakora are the great all-occasion snack of northern India — spiced vegetables coated in chickpea-flour batter and deep-fried to a crisp golden shell. Palak pakora, made with whole fresh spinach leaves, are among the most dramatic: each large leaf dipped thinly in batter fries into a crunchy, translucent green jewel. They are the dish most associated with the first monsoon rains, when chai and pakora are consumed with near-ritualistic intensity. Street vendors fry them in broad kadhais over open flames; at home a deep pot works perfectly. The chickpea batter is naturally gluten-free and picks up spice beautifully.

Serves: 4

Ingredients

Batter:

• 200 g (1¾ cups) besan (chickpea/gram flour)
• 1 teaspoon ajwain (carom seeds); 1 teaspoon ground cumin
• ½ teaspoon ground coriander; ½ teaspoon red chilli powder
• ¼ teaspoon turmeric; ¼ teaspoon baking soda; 1 teaspoon salt
• 160–180 ml (⅔–¾ cup) cold water, added gradually

Vegetables:

• 150 g (5 oz) fresh baby spinach or large spinach leaves
• 1 medium onion, thinly sliced into half-rings
• 2 green chillies, finely chopped (optional)
• 2 tablespoons fresh coriander, roughly chopped

For frying: vegetable oil, for deep frying

To serve: green mint-coriander chutney, tamarind chutney, lemon wedges

Instructions

1. Sift besan into a large bowl. Add ajwain, cumin, coriander, chilli powder, turmeric, baking soda, and salt; mix well. Add cold water gradually, stirring until you have a thick, smooth batter that coats the back of a spoon heavily — it must not flow freely. Rest 10 minutes.
2. Heat oil in a deep kadhai or heavy pot to 175 °C (347 °F).
3. Fold the sliced onion, green chillies, and fresh coriander into the batter. Add the spinach leaves and fold gently to coat.
4. Scoop heaped spoonfuls of the mixture — each with several spinach leaves — and slide carefully into the hot oil. Fry 5–6 pakora at a time without crowding.
5. Fry 3–4 minutes, turning halfway, until deep golden brown and very crisp. Remove with a slotted spoon and drain on a wire rack.
6. Serve immediately with mint-coriander chutney, tamarind chutney, and lemon wedges.

Cook's Notes: Batter consistency is crucial — too thin and pakora will be greasy; too thick and they will be doughy. It should drop reluctantly from a spoon. Pakora must be eaten right away; they soften quickly but can be re-crisped in a hot oven for 5 minutes.