Makes: 6-7 pakodas
Onion - 1 medium
Spinach(optional) - 1 cup
Bengal gram flour (besan) - 4 tbsp
Rice flour - 1 tbsp
Salt - as required
Cumin seeds - 1 tsp
Turmeric powder - 1 pinch
Red chili powder - 2 tsp
Oil - 2 tbsp


  1. Slice onion into long thin strips.
  2. Wash spinach leaves well and chop finely.


  1. Mix together sliced onion, spinach, and salt in a bowl. Let it rest for 5 minutes for the onion to release some water.
  2. Add the rest of the other ingredients and mix well.
  3. No water should be required, but if mixture is too dry and unable to shape into balls, sprinkle very little water and mix.
  4. Coat the bottom wire of the air fryer basket with a little oil.
  5. Form small gooseberry-sized lumps and place in basket making sure they don’t touch each other.
  6. Cook for 7 minutes at 400F.
  7. Remove basket and turn the pakodas to the other side for even browning.
  8. Cook for another 8 minutes at 400F. The outside should be crispy and golden brown, with the inside being soft but not mushy.
  9. Take one pakoda and cut in half. If the inside is still looking very moist, cook for another 2-3 mins at 400F, taking care not to burn them.
  10. Serve hot as is, or with mint chutney or tamarind chutney, etc.