Potato & Spinach Fritters (Pakoras)

AuthorYashodhara G.
DifficultyIntermediate

For these potato and spinach fritters (pakoras), dry gram flour is used to coat and bind the potatoes and spinach together and then fried to a golden brown. Great with chutney or ketchup.

TweetSaveShareShareBigOven

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

 10 oz frozen spinach - thawedor fresh spinach - washed , chopped
 2 medium potatoes - with skin, cubed into ¼” pieces
 2 fresh green chillies, or jalapeños (hari mirch) - cut into ¼” round slices
 1 cup gram flour (basan) or as needed
 1 tsp salt, to taste
 ½ tsp red chile powder (lal mirch)
 1 tsp mango powder (amchoor)
 ½ tsp garam masala
 ¼ tsp garlic powder
 4 tbsp water, or more as needed
 oil for frying

1

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

2

Gently mix while adding as little water as possible, just until ingredients bind.

3

Heat oil in a frying pan or wok. When oil is ready, place a tablespoon of the batter gently into the hot oil. Make sure pakoras are submerged under the oil. Cook on medium heat and flip until golden brown on both sides. (If making ahead, undercook slightly and deep-fry again prior to serving.)

4

Remove with a skimmer and place on top of a paper towel covered dish to soak up extra oil.

Ingredients

 10 oz frozen spinach - thawedor fresh spinach - washed , chopped
 2 medium potatoes - with skin, cubed into ¼” pieces
 2 fresh green chillies, or jalapeños (hari mirch) - cut into ¼” round slices
 1 cup gram flour (basan) or as needed
 1 tsp salt, to taste
 ½ tsp red chile powder (lal mirch)
 1 tsp mango powder (amchoor)
 ½ tsp garam masala
 ¼ tsp garlic powder
 4 tbsp water, or more as needed
 oil for frying

Directions

1

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

2

Gently mix while adding as little water as possible, just until ingredients bind.

3

Heat oil in a frying pan or wok. When oil is ready, place a tablespoon of the batter gently into the hot oil. Make sure pakoras are submerged under the oil. Cook on medium heat and flip until golden brown on both sides. (If making ahead, undercook slightly and deep-fry again prior to serving.)

4

Remove with a skimmer and place on top of a paper towel covered dish to soak up extra oil.

Potato & Spinach Fritters (Pakoras)

Leave a Reply