Golden, crispy fritters made with red amaranth and warming spices
Looking for something different to make with red spinach?
These crispy red spinach pakoras are a simple way to turn leafy greens into a savoury snack.
Made with red amaranth — also known as lal shak — the pakoras combine finely chopped leaves, onion, gram flour and warming spices. They’re fried until golden and served with a refreshing mint yoghurt dip.
Pakoras are a familiar part of South Asian cooking, often enjoyed as a snack, starter or accompaniment to a larger meal. This version uses red spinach in place of conventional spinach, showing how the ingredient can work in another everyday dish.
Serve them fresh from the pan with a squeeze of lemon and a bowl of mint yoghurt.
Serves: 4
Makes: Approximately 16 small pakoras
Preparation time: 15 minutes
Cooking time: 15–20 minutes
Total time: Approximately 35 minutes
Difficulty: Easy
Ingredients
For the red spinach pakoras
150g fresh red spinach (red amaranth/lal shak) leaves
1 medium onion, thinly sliced
130g gram flour (chickpea flour)
25g rice flour
1 tsp cumin seeds
½ tsp ground turmeric
½ tsp ground coriander
¼ tsp chilli powder, optional
½ tsp salt, or to taste
100–130ml cold water, approximately
Vegetable or rapeseed oil, for frying
Lemon wedges, to serve
For the mint yoghurt dip
150g plain natural yoghurt
1 tbsp fresh mint, finely chopped
1 tsp lemon juice
¼ tsp ground cumin
Pinch of salt
Small amount of finely chopped green chilli, optional
Method
1. Prepare the red spinach
Wash the red spinach thoroughly under cold running water. Remove any particularly thick or tough stems. Drain the leaves well and pat them dry with a clean kitchen towel. Finely chop the leaves and place them in a large mixing bowl.
Tip: Removing excess water helps prevent the batter from becoming too thin.
2. Prepare the onion
Peel the onion and slice it thinly. Add the onion to the bowl containing the chopped red spinach. Separate the onion slices gently with your fingers so they mix evenly with the leaves.
3. Mix the dry ingredients
In a separate bowl, combine the gram flour, rice flour, cumin seeds, turmeric, ground coriander, chilli powder and salt. Mix thoroughly. The rice flour helps give the finished pakoras a crisp texture.
4. Make the pakora batter
Add the dry flour mixture to the red spinach and onion. Mix until the vegetables are lightly coated. Gradually add the cold water, a little at a time, stirring until everything comes together. The batter should be thick enough to hold the vegetables together without becoming runny. You may not need all the water.
Leave the mixture to stand for approximately five minutes.
5. Prepare the mint yoghurt dip
While the batter rests, combine the yoghurt, chopped mint, lemon juice, ground cumin and salt in a small bowl. Add a little finely chopped green chilli if you prefer a spicier dip. Mix well, cover and refrigerate until serving.
6. Heat the oil
Pour enough vegetable or rapeseed oil into a deep, heavy-based saucepan to reach approximately 3–4cm in depth, ensuring the pan is no more than one-third full. Heat the oil to approximately 175°C. Use a cooking thermometer if available.
Keep the pan attended throughout frying, and never add water to hot oil.
7. Fry the pakoras
Using two teaspoons, carefully lower small portions of the batter into the hot oil. Fry approximately four pakoras at a time, depending on the size of your saucepan. Cook for 3–5 minutes, turning occasionally, until golden, crisp and cooked through.
Avoid overcrowding the pan, as this can reduce the oil temperature.
8. Drain
Remove the pakoras using a slotted spoon. Transfer them to a plate lined with kitchen paper or a wire rack. Allow any excess oil to drain. Repeat with the remaining batter.
9. Serve
Arrange the pakoras on a serving plate. Serve immediately with the chilled mint yoghurt dip and fresh lemon wedges. For an optional finishing touch, add a small garnish of micro red amaranth to the serving plate.
Why red spinach works in pakoras
Red spinach is the common name used by WeGrow Farms for red amaranth, also known as lal shak. Its leaves can be cooked in much the same way as other tender leafy greens.
Although red amaranth is often associated with stir-fries, curries and traditional South Asian vegetable dishes, it can also be used in savoury snacks. In this recipe, finely chopped red spinach becomes part of the pakora mixture. The gram flour binds the ingredients together, while the onion and spices contribute flavour. During frying, the leaves soften and the batter develops a crisp exterior.
The distinctive red-purple colouring of the raw leaves may become less pronounced after cooking.
Serving suggestions
For a family snack
Serve the pakoras warm with mint yoghurt, lemon wedges and a cup of tea. They’re particularly enjoyable freshly cooked, when the outside is still crisp.
For entertaining
Prepare smaller pakoras and arrange them on a sharing platter. Serve with mint yoghurt, tamarind chutney or another preferred dipping sauce.
For cafés and restaurants
Serve three or four small pakoras as a vegetarian starter. Add a spoonful of mint yoghurt to the plate and finish with a few fresh microgreens. For a more substantial lunch option, serve alongside a dressed salad.
For takeaway businesses
Pakoras can work as a snack or side dish. Use packaging that allows steam to escape to help reduce condensation and maintain texture. Pack chilled yoghurt dip separately, keeping it under appropriate temperature control.
For catering and events
Prepare the vegetable and dry ingredient components ahead of time, then combine and fry in batches close to service. Follow appropriate food safety procedures when holding or transporting cooked food.
Easy variations
Make them spicier: Add finely chopped fresh green chilli to the batter.
Try additional vegetables: Include a small amount of grated carrot or finely shredded cabbage.
Use different herbs: Add fresh coriander to the batter.
Make the dip dairy-free: Replace the natural yoghurt with a suitable unsweetened plant-based alternative.
Try a different sauce: Serve with tamarind chutney instead of mint yoghurt.
Tips for crispy pakoras
Keep the batter thick. Too much water can prevent the pakoras from holding their shape.
Dry the leaves properly. Excess moisture can make the mixture watery.
Maintain the oil temperature. Oil that is too cool can produce greasy pakoras.
Fry in small batches. This helps the pakoras cook evenly.
Serve promptly. Pakoras are generally at their best shortly after frying.
Discover WeGrow Farms
WeGrow Farms is developing UK-grown red spinach, micro red amaranth and micro basil, with planned production in Kent.
We’re working to understand the requirements of chefs, restaurants, wholesalers, distributors, retailers and other food businesses before commercial production begins.
If you’re interested in future supply of red amaranth or speciality microgreens, we’d welcome information about your preferred products, pack formats and likely weekly volumes.
Discover WeGrow Farms and help shape our future growing programme.