Spinach and Corn Pakodas

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Moong Dal Kachori, My Own Keto Chocolate Chip Cookies, DRY FRUIT MODAK

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  • For the pakoda batter-
  • One and half cups of gram flour
  • 1 tsp Chilli powder
  • 1 tsp Turmeric powder
  • 1 pinch Sodium bicarbonate
  • 1 pinch of Chaat masala
  • One cup water
  • Salt to taste
  • For the pakodas-
  • One cup fresh corn kernels boiled
  • One bunch of spinach washed and finely chopped
  • 3-4 Green chillies finely chopped
  • One medium-sized onion finely chopped
  • Oil for frying

How to Make Spinach and Corn Pakodas

  • Mix all the ingredients of the bonda batter along with water to make a fine paste. You may add the chaat masala to the batter at this stage itself or save it for later. Make the batter paste by adding water, little by little, and mixing so that it does not become too thin.
  • To this batter, add the chopped spinach, corn, green chillies, onions and mix well.
  • Heat oil in a pan.
  • Take a small handful of the batter with its ingredients, enough to make a ball, and drop it into the oil.
  • Repeat till the batter with all the other ingredients are finished.
  • Fry till golden brown and take it out of the oil.
  • Serve hot with mint chutney or as it is.
  • You may serve by sprinkling chaat masala on top of it and serve.
  • Crunchy hot spinach and corn pakodas are ready to serve.