Best Spinach Pakoras Recipes

SPINACH AND ONION PAKORAS WITH PEAR AND MINT CHUTNEY

Spinach and Onion Pakoras with Pear and Mint Chutney image

Provided by Food Network

Time 30m

Yield 16 to 20 pakoras

Number Of Ingredients 17

Ingredients

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.

SPINACH PAKORAS

Spinach Pakoras image

This is Bal Arneson's recipe with her usual healthier take on an Indian classic. The only difficult part about this recipe, is finding the chickpea flour,and fenugreek leaves.I found everything I needed in a local Indian specialty store-and by the way I now use the chick pea flower all of the time!! A $ saving time saving tip: Garam Masala is a mix of Indian Spices and very useful in Indian cooking.While the completely prepared Garma Masala is still tasty, Bal Arenson and many other Indian cooks recommend grinding and mixing your own for the true flavor punch!! But buying over different 10 Indian spices, some of them hard to find, can be expensive and time consuming for someone who doesn't cook Indian all the time! So I found a solution at the Indian food store: They have prepackaged bags of all the whole spices that go into Garam Masala.(Cost less the $ 2!!!) You just take it home and grind in you spice grinder and you get all the benefits of having home ground Garam with out spending all the money and Time!

Provided by cadiza

Categories Vegetable

Time 20m

Yield 20 pakoras, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups frozen spinach, thawed and water squeezed out
1/2 cup plain yogurt
1/2 cup red onion, finely chopped
1/2 cup chickpea flour
1 teaspoon fenugreek leaves
1 teaspoon garam masala
1 teaspoon ginger, powdered (optional)
1 teaspoon salt
2 tablespoons grapeseed oil
3 ounces mango chutney

Steps:

Mix all ingredients except oil and chutney together until well combined.
Form into small balls that are about half the size of a golf ball.
Put oil in a non stick skillet over medium high heat. Load the pan up with the pakoras, they can touch- but dont overcrowd!
Brown on all sides.
Serve with Mango Chutney( don't skip this part).

Nutrition Facts : Calories 134.8, Fat 8.6, SaturatedFat 1.4, Cholesterol 4, Sodium 615.5, Carbohydrate 10.5, Fiber 1.9, Sugar 3.6, Protein 4.3

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