SPINACH PAKORAS
4 servings
These fragrant fritters are hard to stop eating. Feel free to use almost any green in place of the spinach (we are especially fond of kale). Please read about Deep-Frying.
In a medium bowl, stir together:
- 1 cup chickpea flour
- ½ cup water
- 1 tablespoon Garam Masala or curry powder
- ½ teaspoon salt
- (¼ teaspoon asafoetida)
Fold in until coated in the batter:
- 2 cups packed spinach (about 4 ounces), well washed and coarsely chopped
- ½ cup finely chopped red onion
- 1 serrano pepper, seeded and minced
Heat to 350°F in a Dutch oven or heavy pot:
- 1½ inches vegetable oil
Preheat the oven to 200°F. Line a baking sheet with paper towels. Carefully drop spoonfuls (roughly 2 tablespoons each) of the mixture into the hot oil and fry until deep golden brown, 2 to 5 minutes. Be careful not to crowd the pot as it will cause the temperature of the oil to drop. Transfer the pakoras with a spider or slotted spoon to the paper towels to drain, and keep warm in the oven. Repeat with the remaining pakoras. Serve hot with one or more of the following: