Spinach Pakora (Fritters)

Name: Spinach Pakora (Fritters)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 40 pieces
Cuisine: South Asia — Muslim traditions
Ingredients: 3 cup gram flour; 0.5 cup rice flour; 10 oz chopped spinach; 2 chopped onions; 2 potatoes; oil; 1 tsp crushed green chili pepper; 1.5 tsp coriander powder; 1 tsp garam masala; 1 tsp mango powder; 1 tsp crushed pomegranate seeds; 1 tsp red chili powder; 1 tsp salt

Spinach, potatoes and pomegranate seeds come together in this South Asian starter, fragrant with chilli and garam masala and cooked in a pan. Serve with any chutney.

40 min · Serves 40 · Medium

Method

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Time: Prep 20 min · Cook 20 min · 40 min total
Difficulty: medium

1
Sift the gram flour. Mix all the ingredients (except oil), to make a smooth and thick (almost like dough) batter.
2
Cover and let it stand for ½ hour. Sprinkle little water if needed. (If using frozen spinach, thaw before using.) Blend in all the seasonings (except salt) and mix well.
3
(You may chill the batter in the refrigerator for about 2 hours or more until it can be handled.) Mix in salt when ready to cook.
120 min
4
Heat the oil in a deep skillet or wok on medium to high heat. For each pakora, scoop a heaped teaspoon of the batter, and with a second spoon, scrape the mixture into the hot oil.
5
Put the'pakoras' in a single layer in the skillet. Fry, turning them with a slotted flat spatula, until all sides become golden brown.
6
(Regulate the heat as needed while the'pakoras' are being fried.) Remove and drain on paper towels or brown paper bag lined with plastic.
7
Fry all the'pakoras' this way. Serve hot with any chutney. Variation: Add 1 cup corn kernels to the mixture for extra crispness.
8
May also add ½ teaspoon baking soda to ensure softness.