Simple, practical, and full of everyday flavour, Spinach Corn Pakoda Recipe is a vegetarian Indian appetizer made with onion, spinach (palak) bunch, and sweet corn in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Yield: 2
- Category: Appetizer
- Cuisine: Indian
Ingredients
- 1 large onion (sliced lengthwise)
- 1 medium spinach (palak) bunch (finely chopped)
- 1/2 cup sweet corn ((fresh or frozen))
- 1/2 inch ginger (finely chopped (optional))
- 2 green chillies (finely chopped)
- 1/4 cup coriander leaves (finely chopped)
- 1 stalk curry leaves (finely chopped)
- 1/2 teaspoon cumin (jeera) seeds
- 1/2 teaspoon jeera powder
- 1/2 teaspoon chaat masala powder
- 1/4 cup besan (gram flour) (add more if required)
- 2 tablespoons rice flour ((or corn flour or semolina),for crispiness)
- salt (to taste)
- oil (for frying)
Method
- Slice onions lengthwise and finely chop spinach, coriander, curry leaves, ginger, and green chilies.
- Add all ingredients except rice flour and besan in a large mixing bowl and gently mix everything. Set aside for 10 minutes.
- Onion and spinach have released some moisture.
- Furthermore, add besan, rice flour and mix well such that the mixture is stiff and not soggy. Do not add any extra water. Add additional 1-2 tablespoons of besan if required but also keep in mind not to make a thick batter like other pakoda recipes. Refer to the video for consistency.
- Heat oil in a deep frying pan. Once hot, drop the pakoda mixture in oil in batches. Stir them occasionally. Fry them till golden brown color.
- Sprinkle some chat masala powder on the pakoda's and Serve hot with masala tea and ketchup.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
