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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