Baby Spinach Pakora Fritters Recipes

BABY SPINACH PAKORA FRITTERS

Baby Spinach Pakora Fritters image

Number Of Ingredients 8

Ingredients

1 teaspoon Basic Garlic Paste or store-bought
1 teaspoon Chaat Masala or store-bought
1 recipe Basic Batter for Pakora Fritters
50 to 60 baby spinach leaves with stems (about 1/2 pound)
2 teaspoons ground coriander
1/2 teaspoon , coarsely ground ajwain, seeds
1/2 teaspoon , hot red pepper flake, , or to taste
1/2 to 2 cup peanut oil for deep-frying

Steps:

1. Prepare the garlic paste and the chaat masala. Prepare the basic batter. Mix in the garlic paste, coriander, ajwain seeds, and red pepper flakes. Add the spinach to the batter.2. Heat the oil and fry the spinach leaves as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SPINACH PAKORA (FRITTERS)

Spinach Pakora (fritters) image

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

Ingredients

3 cups gram flour (besan)
1/2 cup rice flour
10 ounces chopped spinach
2 chopped onions
2 potatoes, chopped or grated
oil (for frying, about 2-inch deep in a wok)
1 teaspoon crushed green chili pepper
1 1/2 teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon mango powder
1 teaspoon crushed pomegranate seeds (optional)
1 teaspoon red chili powder
1 teaspoon salt

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.

ONION AND SPINACH PAKORA WITH CILANTRO CHUTNEY

Onion and Spinach Pakora with Cilantro Chutney image

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

Ingredients

4 cups vegetable oil
2 cups lightly packed baby spinach, chopped
1 white onion, sliced
1/4 cup chopped fresh cilantro
1 cup besan (chickpea flour)
2 tablespoons rice flour
1 tablespoon ginger garlic paste
1 tablespoon dried fenugreek
1 teaspoon turmeric powder
1 teaspoon chaat masala, plus more for garnish
1 teaspoon garam masala
1/2 teaspoon Kashmiri chili powder
Kosher salt
2 cups tightly packed fresh cilantro leaves
2 cups tightly packed fresh mint leaves
1 cup mango pulp
2 Thai chiles
1/2 cup fresh lime juice, plus more to taste
Kosher salt

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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