Baby Spinach Pakora Fritters Recipes

INDIAN SPINACH-AND-CHICKPEA FRITTERS

Indian Spinach-and-Chickpea Fritters image

Provided by Young Sun Huh

Time 35m

Yield 24 fritters

Number Of Ingredients 12

Ingredients

1 cup chickpea flour (available at Middle Eastern, Indian or health-food stores), or all-purpose flour
1/4 cup cornstarch
1/4 teaspoon baking powder
1 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
Kosher salt
1/2 onion, finely chopped
1 cup canned chickpeas, drained, rinsed and roughly chopped
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 tablespoon minced peeled ginger
Vegetable oil, for deep-frying
Mango chutney, for serving

Steps:

Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.

SPINACH PAKORA (FRITTERS)

Spinach Pakora (fritters) image

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

Ingredients

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

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.

BABY SPINACH PAKORA FRITTERS

Baby Spinach Pakora Fritters image

Number Of Ingredients 8

Ingredients

1 teaspoon Basic Garlic Paste or store-bought
1 teaspoon Chaat Masala or store-bought
1 recipe Basic Batter for Pakora Fritters
50 to 60 baby spinach leaves with stems (about 1/2 pound)
2 teaspoons ground coriander
1/2 teaspoon , coarsely ground ajwain, seeds
1/2 teaspoon , hot red pepper flake, , or to taste
1/2 to 2 cup peanut oil for deep-frying

Steps:

1. Prepare the garlic paste and the chaat masala. Prepare the basic batter. Mix in the garlic paste, coriander, ajwain seeds, and red pepper flakes. Add the spinach to the batter.2. Heat the oil and fry the spinach leaves as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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