Green leafies make amazing pakoras, and some of you are likely familiar with methi pakoras, made with fenugreek leaves, and spinach pakoras. These Swiss chard pakoras are just as delicious and they are a great way to make use of a seasonal vegetable that’s packed with nutrients. I love Swiss chard as a gardener, a cook and a mom. It is one of the easiest leafies to grow and it is so easy to cook. Its mild flavor makes it easy to get past finicky palates. I throw it into dals, curries, sabzis and it cooks down in barely any time at all. But these fritters are easily my favorite way to eat and feed chard to my family. What’s not to love about spicy, golden deliciousness? The fritters are also so easy to make. Chop the chard, toss it with a few spices, chickpea flour (besan) and rice flour, and fry them up. You can also make these with less oil or air-fry them. They are great every way! This recipe makes a ton of fritters, so if you are cooking for a smaller family or just for yourself, use the servings slider in the recipe card to scale down the recipe.
Why you will love these Swiss chard fritters
They are the ultimate comfort food: crispy, savory and so, so satisfying. They make the perfect appetizer or snack, and they will be the best pakoras you ever eat, guaranteed! They are easy! If you’ve made pakoras before you know that this is a pretty easy process. Ditto for the Swiss chard fritters. One bowl is all you need to mix everything up. They are packed with nutrients. Deep fried fritters are not health food but even so the ingredients in these fritters are all good for you. Swiss chard is one of the healthiest leafies you can eat. It has vitamins A, C, and K, and it is a good source of magnesium, iron and potassium. The chickpea flour is loaded with fiber and protein and there are a few vibrant spices in here too, including cumin and carom seeds, turmeric and garam masala. They are suitable for any diet. These are vegan, gluten-free, soy-free and nut-free, so everyone can eat them!
How to make Swiss chard fritters
Coarsely powder the cumin seeds and carom seeds (ajwain) in a mortar and pestle or spice grinder. Set aside. Heat oil for frying in a wok or frying pan or deep fryer. Between 325 and 350 degrees Fahrenheit is the best temperature for frying these fritters. Place the chopped Swiss chard and onions in a large mixing bowl. Add the chickpea flour, rice flour, coarsely ground cumin and carom seeds, turmeric powder, red chilli powder, ground coriander, cilantro baking soda and kasoori methi, if using, to the bowl. Add salt to taste. Mix the ingredients and then slowly drizzle in enough water, mixing as you do so, until all the leafies are evenly coated with the flour and spices. You don’t want a very loose batter. It should hold together tentatively when you press it together.
Place small portions of the batter into the hot oil, being very careful as you do so. You can do this with a spoon. Don’t overcrowd the pan. Fry the fritters until they are golden-brown on each side but don’t let them overbrown–pakoras continue to darken a bit after you take them out of the oil. Place the pakoras in a colander lined with paper towels. Eat hot!
Serving suggestions
You can serve pakoras by themselves, they don’t really need a sauce, but if you want to take things up a notch you can serve these with a mint chutney. Check to get new recipe updates by email.
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