Spinach Pakoras
Spinach pakoras are crisp chickpea-flour fritters that turn a bowl of chopped greens into a quick fried snack. The besan batter is thick and savory, and it grips the spinach, green chile and ginger so each spoonful fries into a ragged, golden nugget. You can shallow-fry or deep-fry them, and a small dish of coriander chutney on the side is all they need.
Instructions
Put the besan, a little oil, the chopped green chiles, ginger, salt, red chile powder, pepper and finely chopped spinach into a large bowl.
Stir in water a little at a time until the mixture becomes a thick batter that clings to the spinach. It should be heavy enough to hold its shape when spooned.
Pour enough oil into a pan for shallow or deep frying and heat it until hot.
Drop spoonfuls of batter into the oil, working in batches so the pan is not crowded. Fry them until they are golden brown on the outside.
Serve the pakoras while still hot, with coriander chutney for dipping.
Make it personal.
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