SPINACH PAKORA (FRITTERS)
Fritters or pakoras are considered the most readily available snack any time of the day. It is a treat especially in cold rainy weather when the aroma of fried dough and vegetables is very comforting. These can be made in advance and frozen. Warm in a 350 degreeF oven before serving. Makes 40-45 pieces. This is from Kusum's book 'Recipes with a Spice - Indian cuisine for balanced nutrition'.
Provided by kusum gupta
Categories Vegetable
Time 40m
Yield 40 pieces
Number Of Ingredients 13
Steps:
- Sift the gram flour.
- Mix all the ingredients (except oil), to make a smooth and thick (almost like dough) batter.
- 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.
- (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.
- 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.
- Put the'pakoras' in a single layer in the skillet.
- Fry, turning them with a slotted flat spatula, until all sides become golden brown.
- (Regulate the heat as needed while the'pakoras' are being fried.) Remove and drain on paper towels or brown paper bag lined with plastic.
- Fry all the'pakoras' this way.
- Serve hot with any chutney.
- Variation: Add 1 cup corn kernels to the mixture for extra crispness.
- May also add ½ teaspoon baking soda to ensure softness.
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Mabinty Bangura
[email protected]I would not recommend this recipe to anyone.
Firoz mahmud
[email protected]These pakoras were a waste of time and ingredients. They were not good at all.
FatimaBinta Musa
[email protected]The pakoras didn't turn out crispy at all. I'm not sure what I did wrong.
MOHAMMAD ROBIULLAH
[email protected]I found that the pakoras were a bit bland. I think I would add more spices next time.
Cynthia Mary
[email protected]The pakoras were a little too oily for my taste, but they were still very good.
Towfic Ibrahim Waazu
[email protected]I love that this recipe uses fresh spinach. It makes the pakoras so much more flavorful.
Dharshiel Ramdin
[email protected]These pakoras are so easy to make, and they're always a crowd-pleaser.
Bilal Ahmed Malik
[email protected]I'm not usually a fan of spinach, but these pakoras were surprisingly delicious. The batter was crispy and flavorful, and the spinach was tender and juicy.
Nikeeta Shrestha
[email protected]These were a great appetizer for my Indian dinner party. Everyone loved them!
Yusuf Jalalzai
[email protected]I've made spinach pakoras before, but this recipe is by far the best. The pakoras were so light and fluffy, and the spices were perfectly balanced.
jennifer rodriguez
[email protected]Followed the recipe exactly and the pakoras turned out perfect! So delicious and addictive.
Marine Force
[email protected]These spinach pakoras were a hit at my party! They were crispy on the outside and tender on the inside, and the flavor was amazing. I'll definitely be making these again.