Onion & Spinach Pakoras
Onion & Spinach Pakoras
Makes 12-16 pakoras
- 1 cup fresh spinach
- 1 cup chickpea flour
- 1 medium size onion, finely chopped
- 1-inch ginger, finely grated
- 1 green chili, seeded and finely chopped
- 1 tsp ground fennel seed
- 1/4 tsp red chili powder
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp cumin
- a pinch of asafoetida
- 2 tbsp sesame seeds
- 1/4 tsp baking powder
- 1/2 cup ice cold water, and more if necessary
- salt to taste
- oil for deep frying
- Remove the stems from the spinach. Wash, dry and finely chop. Add all the onion, ginger, green chili and all of the spices to the flour and mix well. Add 1/2 cup of ice cold water to make a fluffy smooth batter. Sprinkle the baking powder over this paste and mix lightly. Set aside for 15- 20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don’t let the oil smoke.
- Drop teaspoon-sized amounts of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakora until they are lightly golden brown on all sides, about 4-5 minutes. Drain on paper towels and serve warm.
This Recipe adapted from >>>> Click Here
