Photographer: Kate Sears
Food Stylist: Anne Disrude
Prop Stylist: Victoria Petro Conroy
Recipe courtesy of Young Sun Huh

Crispy Spinach-and-Chickpea Pakoras

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 24 fritters
Who can resist these mouthwatering, golden-brown fritters made from chickpeas, spinach, onion and ginger? Popular in the streets of India and beyond, pakoras are made with a variety of vegetables that get tossed in chickpea flour and then fried to crispy perfection.



  1. Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
  2. Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
  3. Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.