ONION AND SPINACH PAKORA WITH CILANTRO CHUTNEY
Pakora are a street-food favorite across India and in many other parts of the world. These crispy fritters make a fabulous snack or appetizer and are fairly quick to pull off at home. Pakora usually feature besan (chickpea flour) and can include a variety of seasonal vegetables; onions are standard, and here I add tender baby spinach. These are a favorite of mine, especially on a rainy day with a hot cuppa chai.
Provided by Maneet Chauhan
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the pakora: Pour the oil into a large, deep pot and place over medium heat until it registers 350 degrees F on a deep-fry thermometer.
- Meanwhile, combine the spinach, onion, cilantro, besan, rice flour, ginger garlic paste, fenugreek, turmeric, chaat masala, garam masala, chili powder and salt to taste in a large bowl. Stir the mixture well. Stir in enough water to make a thick batter.
- When the oil is hot, working in batches, drop balls of the batter mixture into the oil. Fry until golden brown, 5 to 6 minutes. Drain on paper towels, sprinkle with chaat masala and serve hot.
- For the cilantro-mint chutney: In a food processor or blender, combine the cilantro, mint, mango, chiles, lime juice and salt to taste and process or blend until smooth. Serve alongside the pakora.
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[email protected]I'm not sure what I did wrong, but my pakoras turned out a little bit greasy. I think I might have used too much oil.
Kalpana panday
[email protected]These pakoras are a little bit spicy for me, but I still really enjoyed them. I just used a little less chili pepper in the batter.
Michelle Fullerton
[email protected]I'm not a big fan of cilantro, but I still really enjoyed these pakoras. The onion and spinach flavors really shine through.
Iman Labiad
[email protected]These pakoras are the perfect party food. They're easy to make ahead of time and they can be served hot or cold.
Lukwago Santos
[email protected]I'm not sure what I did wrong, but my pakoras turned out a little bit dry. I think I might have overcooked them.
Shimul Nath
[email protected]These pakoras are easy to make and they're a great way to use up leftover onion and spinach.
Annalise Olive
[email protected]I'm not a big fan of pakoras, but I really enjoyed these. They're not too greasy and the cilantro chutney is a great addition.
Annie Syulikwa
[email protected]These pakoras are delicious! I love the crispy coating and the soft and fluffy interior.
Md Jakir Hossain
[email protected]I'm not sure what I did wrong, but my pakoras turned out a little bit greasy. I think I might have used too much oil.
Alisa khan
[email protected]These pakoras are a little bit spicy for me, but I still really enjoyed them. I just used a little less chili pepper in the batter.
Sipho
[email protected]I've made these pakoras several times now, and they're always a hit. They're a great way to get my kids to eat their vegetables.
Malik Nawiad
[email protected]These pakoras are the perfect party food. They're easy to make ahead of time, and they can be served hot or cold.
Ekatherina
[email protected]I'm not a big fan of cilantro, but I still really enjoyed these pakoras. The onion and spinach flavors really shine through.
Kailei McGowan
[email protected]These pakoras are so easy to make, and they're a great way to use up leftover onion and spinach.
Nokuthula Sithole
[email protected]I made these pakoras for a party and they were a huge hit! Everyone loved them.
MG shorry
[email protected]The pakoras were crispy on the outside and soft and fluffy on the inside. The cilantro chutney was the perfect complement to the pakoras, with its bright and tangy flavor.
Sunny Jalal
[email protected]This onion and spinach pakora with cilantro chutney is a delicious and easy-to-make appetizer or snack.