Best 3 Spinach Pakora Fritters Recipes
Tantalize your taste buds with the delectable Spinach Pakora Fritters, a symphony of flavors and textures that will leave you craving for more. Originating from the vibrant streets of India, these fritters are a delightful appetizer or snack, perfect for any occasion. The vibrant green spinach, coated in a golden-brown batter, creates a captivating visual appeal that matches its irresistible taste. This recipe provides a step-by-step guide to crafting these delectable fritters, ensuring a crispy exterior and a tender, succulent interior. Additionally, we offer variations to cater to diverse dietary preferences, including a gluten-free alternative and a vegan option. Embark on a culinary journey and discover the secrets to creating these irresistible Spinach Pakora Fritters that will elevate your culinary repertoire.
Here are our top 3 tried and tested recipes!
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.
INDIAN SPINACH-AND-CHICKPEA FRITTERS
Steps:
- Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
- Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
- Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.
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.
Tips:
- Use fresh spinach: Fresh spinach leaves yield the best flavor and texture in pakoras. Avoid wilted or bruised leaves.
- Chop the spinach finely: Finely chopped spinach helps the pakoras hold together better and makes them easier to eat.
- Use a variety of spices: The combination of cumin, coriander, and garam masala gives the pakoras a delicious and complex flavor. Feel free to adjust the amounts of each spice to suit your taste.
- Don't overmix the batter: Overmixing the batter can make the pakoras tough. Mix just until the ingredients are combined.
- Fry the pakoras in hot oil: The oil should be hot enough to sizzle when the pakoras are added. This will help them cook quickly and evenly.
- Drain the pakoras on paper towels: This will help remove excess oil and keep them crispy.
Conclusion:
Spinach pakoras are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks, and they can also be enjoyed as a light meal. With their vibrant green color and flavorful filling, spinach pakoras are sure to be a hit with everyone who tries them.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
