- In a large mixing bowl, combine the spinach, onion, ginger, and fresh chiles and mix well to combine. Set aside.
- In a separate large mixing bowl, combine the besan, salt, red chile powder, turmeric, and ajwain and stir well to combine. You can also add other spices, including garam masala, ground black pepper, and so on. Be as creative as you like.
- Slowly fold the spinach mixture into the batter. In a small kadhai, wok, or saucepan over medium–high heat, warm the oil. The oil should be about 1 inch / 3 cm deep in the deepest part of the kadhai.
- Using a tablespoon measure, carefully place 4 tablespoons / 60 mL of batter into the oil, 1 at a time, and cook for about 30 seconds on 1 side, until lightly browned but just shy of being cooked through. Turn over each of the pakoras and cook for 30 second
- Remove the pakoras with a slotted spoon and transfer to a baking sheet lined with a paper towel to absorb extra oil. Place a small, flat bowl on top of each pakora and press down lightly.
- Return the pakoras to the hot oil and cook for 30 to 40 seconds on each side, until golden brown. Remove from the heat. Remove the pakoras with a slotted spoon and transfer to the baking tray lined with fresh paper towels to absorb the oil.
- Transfer the pakoras to a serving platter and serve them with a side of Pudina ki and/or Imlee ki Chutney
Spinach Pakoras
#myrecipe
By Anjali Bishnoi
May, 7th
635
Servings
1 person
Cook Time
30 minutes
Ingredients
7
- 9
Ingredients
- Spinach
- Onion
- Ginger
- Besan
- Salt
- Chili Powder
- Turmeric powder
- Water
- Oil
