Onion & spinach pakoras with cucumber raita

Onion & spinach pakoras, also called pakodi, are fried snacks originating in India and are found across South Asia served here with a deliciously cooling cucumber raita.

  • 50 mins cooking
  • Makes 16 Item
  • Print


Onion & spinach pakoras with cucumber raita
  • 2 cup (300g) chickpea flour (besan flour)
  • 2 potatoes (600g), grated coarsely
  • 2 brown onions (400g), sliced thinly
  • 100 gram baby spinach leaves, chopped coarsely
  • 4 clove garlic, crushed
  • 1 teaspoon chilli powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/4 teaspoon baking powder
  • 1/4 cup coarsely chopped fresh mint
  • 1/4 cup (60ml) water
  • 2 tablespoon olive oil
  • 1 lebanese cucumber (130g), grated coarsely
  • 200 gram low-fat yoghurt
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup coarsely chopped fresh mint


Onion & spinach pakoras with cucumber raita
  • 1
    Combine ingredients, except the oil, in a medium bowl. Season. Shape ¼ cups of the potato mixture into patties.
  • 2
    Heat oil in a large frying pan over medium heat; cook patties, in batches, for 10 minutes or until browned lightly both sides. Drain on paper towel.
  • 3
    Meanwhile, make cucumber raita. Combine ingredients in a small bowl.
  • 4
    Serve pakoras with raita.


Pakoras are spicy Indian fritters usually made with grated vegetables and bound together with chickpea flour, also called besan (or gram). They make delicious snacks and party food. Chickpea flour is usually sold in health-food or Indian food stores.

More From Women's Weekly Food