Spinach Pocas

Ingredients

• 150 g chickpea flour (Sift before use)
• 125 g fresh spinach (Wash, drain and coarsely chop)
• 1 medium onion (Finely sliced)
• 1 garlic clove (Finely chopped)
• ½ cuillère à café fresh grated ginger (Grate finely)
• 1 cuillère à soupe ground cumin
• ½ cuillère à café ground turmeric
• ¼ cuillère à café fenugreek powder (Optional, adds a slight bitterness)
• ¼ cuillère à café ajowan seeds (ajwain) (Lightly toasted before use to release aromas)
• to taste salt
• ≈ 100 ml water (Added gradually to obtain a smooth batter)
• 200 ml cooking oil (vegetable oil) (For frying, ideally sunflower or peanut oil)

Instructions

1. Prepare the vegetables and spices

   In the mixing bowl, combine the chopped spinach, sliced onion, chopped garlic, grated ginger, ajowan seeds, ground cumin, turmeric, fenugreek powder and salt. Mix thoroughly until everything is well incorporated.

   Time: PT5M

2. Incorporate the flour and water

   Add the chickpea flour gradually while pouring water slowly. Whisk until you obtain a thick but still pourable batter, similar to a thick pancake batter.

   Time: PT5M

3. Heat the oil

   Pour the oil into the saucepan and heat over medium heat until it reaches about 180°C (when a small drop of batter is dropped in and rises to the surface immediately).

   Time: PT3M

   Temperature: 180°C

4. Form and drop the small balls

   Using a tablespoon, scoop portions of batter and gently place them into the hot oil. Do not overcrowd the pan.

   Time: PT5M

5. Fry until golden

   Let the pochkas fry for 3 to 4 minutes, turning once, until they are nicely golden and crispy.

   Time: PT4M

6. Drain and serve

   Remove the pochkas with a skimmer, place them on paper towels to eliminate excess oil, then serve immediately, hot, with an Indian sauce of your choice.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

20 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of chickpea flour: lentil flour, rice flour
• Instead of fresh spinach: Swiss chard, chopped kale
• Instead of medium onion: shallot, leek
• Instead of garlic clove: garlic powder
• Instead of fresh grated ginger: ground ginger (¼ tsp)
• Instead of ground cumin: ground coriander
• Instead of ground turmeric: saffron
• Instead of fenugreek powder: mustard powder
• Instead of ajowan seeds (ajwain): cumin seeds
• Instead of salt: sea salt, Himalayan pink salt
• Instead of water: coconut milk (for a richer version)
• Instead of cooking oil (vegetable oil): peanut oil, canola oil

Equipment Needed

• mixing bowl
• wooden spoon
• fine grater (optional)
• deep saucepan or pot
• skimmer or frying skimmer
• paper towels

Critical Steps — Do Not Skip

• Achieve the right batter consistency (neither too liquid nor too thick).
• Maintain the oil temperature around 180°C to avoid greasy or burnt pochkas.

Chef Tips from the Video

• Lightly sprinkle red chili powder just before serving for a little extra heat.
• Use peanut oil for a more authentic flavor and a high smoke point.

Troubleshooting

Storage

Refrigerator: Store cooked pochkas in an airtight container for 2‑3 days in the fridge.

Freezer: Yes, possible: let cool completely, then freeze for up to 1 month. Reheat in the oven at 180°C.

Room temperature: Do not leave out more than 2 hours at room temperature, or they will become soggy.

Make-Ahead Tips

• Prepare the batter the night before and keep it in the refrigerator; let it come to room temperature before frying.
• Pochkas can be frozen raw: form the balls, place them on a tray, freeze, then transfer to a bag.