Baked Spinach Pakora

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 205.0
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,483.3 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 4.6 g
  • Protein: 12.2 g

View full nutritional breakdown of Baked Spinach Pakora calories by ingredient


A healthy version! A healthy version!
Number of Servings: 2


    1 1/2 cups of besan (chickpea flour)
    1/4 cup of rice flour
    1 tsp hing (or kalinji seeds)
    1/2 tsp garam masala
    1 tsp of curry powder
    1/4 tsp red pepper flakes
    2 1/2 tsp salt
    1/2 tsp of freshly ground black pepper
    3/4-1 cup of water
    3-4 cups of finely chopped spinach
    2 medium yukon gold potatoes (peeled and then shredded with a cheese grater)


Preheat oven to 450 degrees. Line a baking pan with parchment paper and spray lightly with oil.
Mix dry ingredients.
Add 1/4 cup of water and mix. If the batter is clumping, then add another 1/8 cup of water. You want it to be like a very thick pancake batter. Add the next 1/8 cup of water if needed. (This is thicker than a traditional pakora batter.)
Press some of the water out of the potatoes in between two paper towels. Add that and the spinach to the batter. Mix well.
Take 1/8 cup of the batter and put onto prepared baking pan. Shape into a circle, but do not spread. Repeat. Leave about 2 inches on either side of patty. Spray the tops with oil. Bake for 10 minutes, flip and then bake for another 5-8 minutes or until edges are crispy and they are golden. Serve with tomato chutney and Greek, plain yogurt (if not making vegan).

Serving Size: makes about 8

Number of Servings: 2

Recipe submitted by SparkPeople user XXSERENDIPITYXX.

Member Ratings For This Recipe

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    Do you need potatoes in it? I guess I can experiment :) - 7/11/13