Onion And Spinach Pakora With Cilantro Chutney Recipes

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SPINACH AND ONION PAKORAS WITH PEAR AND MINT CHUTNEY



Spinach and Onion Pakoras with Pear and Mint Chutney image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 16 to 20 pakoras

Number Of Ingredients 17

2 cups chickpea flour
1 cup chopped spinach leaves
1 cup yogurt
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried fenugreek leaves, crushed with hands
1 large onion, sliced thinly
Salt
2 cups vegetable oil, for frying
Pear and Mint Chutney, recipe follows
2 tablespoons grapeseed oil
1 medium onion, finely chopped
1 teaspoon cardamom seeds
1 teaspoon fennel seeds
2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett
1 cup chopped fresh mint
Pinch of salt

Steps:

  • Place the chickpea flour, spinach, yogurt, 1/2 cup water, cumin, coriander, fenugreek and onions into a large bowl. Season with salt and stir until well combined.
  • Pour the oil into a large pot with a heavy bottom and heat to 350 degrees F.
  • Carefully drop tablespoons of the batter into the hot oil and fry, in batches, until they rise to the surface and are golden brown, 3 to 5 minutes. Drain on a rack lined with paper towels and sprinkle with a little salt.
  • Serve the pakoras with the Pear and Mint Chutney.
  • Place a skillet over medium-high heat and add the oil. When hot, add the onions and cook until very soft, about 3 minutes. Add the cardamom and fennel seeds and cook for 30 seconds. Set aside.
  • Put the pears into a food processor along with the mint and onion mixture. Season with some salt, and then puree until it has a smooth but slightly chunky texture. Store in an airtight container in the refrigerator.

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

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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