Naqeeb’s Spinach Pakoras

  • Yield : About 24
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m


  • 2 medium potatoes, peeled then shredded (use a cheese grater)
  • 1 large yellow onion, sliced (thin slices, so they look like the shredded potatoes)
  • 1.5 TBSP whole coriander seeds, smashed with a mortar and pestle until fine
  • 1 handful of fresh baby spinach, chopped
  • 3/4 c gram flour
  • Canola oil for frying


Step 1

Combine all ingredients in a large bowl.

Step 2

Using your hands, mix the ingredients well until the mixture forms a paste (the juice from the onion and potato will "moisten" the flour).

Step 3

Keep squishing the mixture through your fingers until it's the consistency of thick pancake batter and everything's fully incorporated.

Step 4

Let stand while heating the oil in a large skillet, about 1" deep. (I have my electric stove set to 6.5, and flick a few drops of water in the pan so when it pops, I know the oil is ready).

Step 5

Using your hand, gently place small handfuls of the mixture into the oil, one at a time, so that they form little balls/parties, separated by a couple of inches.

Step 6

Fry until lightly browned, then flip to brown the other side. Until the oil is fully hot, may need to flip each side to fully brown a couple of times.

Step 7

Remove from oil once brown on both sides and place on a plate with paper towels to cool.

Step 8

Repeat until all mixture has been used.

Step 9

Serve with Mint Chutney.

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