Spinach Pakoda

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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