Hare Bhare Pakode Recipe | Crispy Mixed Greens Pakora Fritters

There is something deeply comforting about hot pakodas on rainy evenings. Hare Bhare Pakode are not just crispy fritters, but also a delicious way of incorporating greens into everyday cooking. Packed with fresh leafy vegetables, herbs, and gram flour, these wholesome fritters are flavourful, hearty, and absolutely perfect with a hot cup of chai.

Rainy weather always makes one crave something hot, crispy, and deep fried, preferably enjoyed alongside a steaming cup of spiced tea. While I was contemplating making pakodas, I thought, why not add some healthy ingredients to this otherwise indulgent snack and make it just a little more guilt-free?

I had just returned from my weekend grocery shopping with packets of fresh greens and immediately decided to put them to good use. Instead of preparing the traditional onion bhajiyas that I was initially craving, I experimented by adding spinach, coriander leaves, and the lovely flavour of fenugreek to create these delicious green fritters.

I decided to call them Hare Bhare Pakode, inspired by the popular Hara Bhara Kabab. Crispy on the outside, soft and flavourful inside, these pakodas turned out wonderfully satisfying.

This post also holds a special memory for me, as it features the very first photographs clicked using my new Nikon D3200 DSLR camera, a thoughtful birthday gift from my dear hubby Yo. I was still a complete beginner then, but every photograph carried excitement, learning, and joy. Hopefully, with time and practice, many more beautiful captures followed.

Ingredients

Onions – 2 large
Spinach – 1½ cups
Coriander Leaves – 1 cup
Kasuri Methi Powder – 2 tsps
(or ½ cup fresh fenugreek leaves, cleaned and chopped)
Green Chilli Paste – ½ tsp (optional, for flavouring)
Ginger Paste – 1 tsp
Gram Flour (Besan) – 4 tbsps
Ajwain (Bishop’s Weed) – 1 tsp
Red Chilli Powder – 2 tsps
Asafoetida – A pinch
Salt – To taste
Oil – For deep frying

(The ingredients can be adjusted according to individual taste preferences.)

Method

Peel the onions and slice them into thin strips. Wash the spinach and coriander leaves thoroughly and chop them finely.

In a large bowl, combine the onion slices, chopped spinach, coriander leaves, and kasuri methi powder. If using fresh fenugreek leaves instead, add them at this stage.

Now add the green chilli paste, ginger paste, 2 tablespoons of gram flour, ajwain, asafoetida, red chilli powder, and salt. Mix everything well and allow the mixture to rest for about 10–15 minutes.

As the onions and greens release moisture, the mixture will naturally become slightly wet. At this stage, add the remaining gram flour. If the mixture feels too dry, sprinkle just 2–3 tablespoons of water to achieve a loose dropping consistency. Let it rest again for another 4–5 minutes.

Heat oil in a frying pan. Once the oil is hot, gently drop portions of the mixture into the oil. For extra crispy pakodas, scoop the batter loosely with your fingers and allow uneven portions to fall into the oil. The irregular shapes help create crispier edges.

Fry the pakodas on a medium-low flame until golden brown and crisp. Remove and place them on kitchen towels to absorb excess oil.

Serve hot with coriander chutney, mint chutney, or tomato sauce alongside a steaming cup of masala chai.

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