The spinach that we use for this snack is called ‘Tropical Amaranthus’. As we know, spinach are herbs that have the power of curing many rare diseases This herb is a rich source of iron, calcium, phosphorus, proteins, sugar. Kids mostly deny to have spinach with their meal. By making a pakoda with spinach mixed in it, the kids will have a tasty yet healthy snack.


  1.     Ground nut oil – 1 litre
  2.     Green Chilli – 3
  3.     Cinnamon – 1
  4.     Fennel seeds – 2 tablespoon
  5.     Garlic – 15 cloves
  6.     Gram flour – 500g
  7.     Asafetida – 1/4 tablespoon
  8.     Salt – 1/4 tablespoon
  9.     Nutmeg – 1/4
  10.     Oil – 3 tablespoon
  11.     Chilli powder – 1/4 tablespoon
  12.     Turmeric powder – 1/4 tablespoon
  13.     Siru keerai (Spinach) – one bunch (in English it’s called ‘Tropical Amaranthus’)
  14.     Cashew – 50g
  15.     Half lemon – squeeze its juice

Things to be done before we start cooking

  • Take a bunch of spinach (Sirukeerai, Tropical Amaranthus (English)), get the leaves alone and cut them into small pieces. Wash them in water for 4 to 5 times, drain the water, let them dry in a bowl for some time.
  • Grind 50 grams of cashew nut to powder and keep it in a small bowl aside.

Steps to Prepare

1 Take a mixy jar and add the below to it –

  • Green Chilli – 3 (cut them in the middle)
  • Cinnamon – 1
  • Fennel seeds – 2 tablespoon
  • Garlic – 15 cloves (no need to peel the skin)

Run the mixy and grind them to a coarse powder without adding water.

2 Take a big basin bowl and add the below to it –

  • Gram flour – 500g
  • Asafetida – 1/4 tablespoon
  • Salt – 1/4 tablespoon
  • Nutmeg – 1/4 (Nutmeg can be grated and added)

Mix the contents well with bare hands.

3 Then let’s pour 3 tablespoons of groundnut oil to the flour in basin bowl. Stir well with hands to mix them. Never press too hard so that our dough doesn’t get hard and sticky.

4 Now, let’s add the below –

  • Chilli powder – 1/4 tablespoon
  • Turmeric powder – 1/4 tablespoon
  • Cashew nut powder – obtained by grinding 50 grams of cashew nuts
  • Masala – grinded in mixy jar
  • Lemon juice – squeezed from half the fruit
  • Spinach

Stir well with hands to mix all the contents (please note: never knead the dough and other contents, the dough may get hard)

5 Place a 3 litre pan on the burner, pour in 1 litre of ground nut oil to it. Turn the flame to High mode and let the oil get hot.

6 Once oil gets hot, start putting the dough little by little into the hot oil.

  • After 10 seconds, stir a little with metal spoon, then we need to stir occasionally for another 8 to 10 minutes
  • Let the dough get fried for 10 minutes to turn into crispy pakoda.
  • Transfer the pakoda to a plate and serve it hot.

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