No Fry Onion Spinach Pakora Indian Fritters

Pakoras are basically fritters where onions, or other vegetables, are coated in a chickpeas flour or gram flour batter, seasoned with Indian spices and deep-fried. These onion pakodas are a popular street food as well as a great tea-time snack, especially during the monsoons. As with any popular food item, there are a zillion variations of this recipe. Pakoras are typically served with sweet & spicy condiments like ketchup, cilantro chutney or Date-Imli chutney.

Making No-Fry Vegetable Pakoras

Since the batter is made with chickpea or gram flour, this recipe is gluten-free and, it doesn’t call for any dairy products, making it dairy- free too.

While nothing beats the deep-fried golden brown crunch of pakoras, I like to make healthier versions of my family’s most enjoyed recipes. So, I decided to pan-fry them instead of deep-frying, using this Stuffed Pancake Pan. The key to making them crispy is putting the right amount of oil to pan-fry them. Not only are they really delicious and crispy, they are also much easier to make vs. the traditional method. I don’t have to set up the deep-frying wok, heat the oil, nor do I have to later clean up all that. Making Pakoras in this pan is as simple as making pancakes! Seriously! Using this method, making pakoras for Punjabi Kadhi is super easy. I use this pan to make my No-Fry Dahi Bhalle too! I don’t have to set up the deep-frying wok, heat the oil, nor do I have to later clean up all that. Making Pakoras in this pan is as simple as making pancakes! Seriously! Using this method, making pakoras for Punjabi Kadhi is super easy. I use this pan to make my No-Fry Dahi Bhalle too!

Here’s how to make these yummy No-Fry Onion Pakora Recipe

Punjabi Kadhi with Pakoras

These onion-spinach pakoras go great in Punjabi Kadhi. Kadhi is a yogurt-based Indian food curry that is an all-time favorite, comfort food in many Indian homes. Check out my recipe for Punjabi Kadhi: Punjabi Kadhi Chawa