Recipe: Spinach and onion pakora - The Indian SCENE

Recipe: Spinach and onion pakora

Serve these crispy fritters with cilantro and tamarind chutneys.

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Serve these crispy fritters with cilantro and tamarind chutneys.

Ingredients

2 cups gram flour (besan)

2 packets frozen chopped spinach, thawed

½ teaspoon garlic, sautéed

½ teaspoon ginger

2 medium onions, diced

½ teaspoon baking soda

¼ teaspoon turmeric

3-4 jalapeños, diced

1 teaspoon salt

½ cup kasoori methi (dried fenugreek leaves)

1 tablespoon roasted coriander powder

1 ½ cups water

4 cups oil for deep frying

Directions:

Mix all ingredients except oil until the batter achieves thick, bread-batter-like consistency. Heat oil in a wok on medium-high. To check the heat of the oil, add a few drops of batter: if batter rises immediately, the oil is the correct temperature. Add 1 tablespoon of batter at a time. A typical wok will accommodate 10 to 12 pieces. Once the balls cook to a light brown, remove and place onto a paper towel.  Finish frying the batter fritters. Let all of them cool. Break into halves and re-fry until they are all a crispy brown, or bake in a conventional oven at 350 degrees for 35 to 50 minutes. Serve hot with cilantro and tamarind chutneys.

Servings: 35 pieces

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