Recipe by kusum gupta
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'.
Top Review by Mia in Germany
My first approach to making pakora. Made these with chard instead of spinach and followed eatreal's suggestion to use the baking soda. I agree with eatrealfood that frozen spinach would not work well in this. The dough was indeed spongy and easy to handle, and the pakoras baked up nicely. Served with hot mango chutney. They got rave reviews, so I'll be making them again. Thanks for posting!
- 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
Directions See How It's Made
- 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.