Spinach and Onion Pakoras
A tasty tea-time snack perfect for cold winter days.
Servings: 4
Equipment
- Wok for frying, fryer or air-fryer
- Whisk
Ingredients
- 1 ½ cups gram (besan) flour
- 2 handfuls fresh fenugreek (methi bhaji) leaves chopped can substitute for spinach (paalak) leaves, kale or fresh coriander (If using frozen, 2 Iceland blocks chopped spinach or 4 Morrisons blocks chopped kale)
- 1 tsp full red chilli powder
- 1 ¼ tsp full salt
- ½ tsp full turmeric powder
- ½ tsp full baking powder can substitute for bicarbonate of soda
- 1 medium onion thinly sliced
- 1 cup lukewarm water
- 1 medium potato thinly sliced optional
Instructions
- Put 1 1/2 cups besan into a bowl. Add 1 tsp red chilli powder, 1 1/4 tsp salt, 1/2 tsp turmeric powder and 1/2 tsp baking powder and mix. Slowly add 1 cup water whilst whisking, to make a smooth thick paste.
- Mix in the onions and spinach. Squeeze out water with hands beforehand if using defrosted spinach blocks. Add potatoes if desired.
- Heat a wok full of oil, full heat, 5 mins before frying. Once the oil is hot, use a tbsp to scoop up the mixture and drop one tbsp at a time into the oil, until there is no space left on the surface. Fry on full heat for 5-6 mins, turning half way through.
- Once golden on both sides, remove and let drain in a metal sieve or directly on to a plate lined with paper towel. Fry more batches until all the mixture is used up. Alternatively, you can refrigerate the mixture (covered) and use up within a week.
Notes
If using an air-fryer, pour a tbsp each of the mixture into cupcake cases and set in the basket.
Note about measurements/ingredients:
tsp level = filling the teaspoon up to the edges (as if you have levelled (solid) ingredients off with your finger)
tsp full = slightly heaped
tsp heaped = a good mound on top (much higher than 'tsp full')
serving spoon = a large spoon equivalent to 3 tbsp of liquid
cup = 237ml
For baking recipes, the tsp and tbsp are exact amounts and baking spoons are required.
Any green chillies used are the regular Indian green chillies, as opposed to the smaller, hotter bullet chillies. Any mint used is spearmint.