Spinach Pakoras Recipes

SPINACH PAKORAS

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

Spinach Pakoras image

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

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

ONION AND SPINACH PAKORA WITH CILANTRO CHUTNEY

Pakora are a street-food favorite across India and in many other parts of the world. These crispy fritters make a fabulous snack or appetizer and are fairly quick to pull off at home. Pakora usually feature besan (chickpea flour) and can include a variety of seasonal vegetables; onions are standard, and here I add tender baby spinach. These are a favorite of mine, especially on a rainy day with a hot cuppa chai.

Provided by Maneet Chauhan

Time 30m

Yield 4 servings

Number Of Ingredients 19

Onion and Spinach Pakora with Cilantro Chutney image

Steps:

For the pakora: Pour the oil into a large, deep pot and place over medium heat until it registers 350 degrees F on a deep-fry thermometer.
Meanwhile, combine the spinach, onion, cilantro, besan, rice flour, ginger garlic paste, fenugreek, turmeric, chaat masala, garam masala, chili powder and salt to taste in a large bowl. Stir the mixture well. Stir in enough water to make a thick batter.
When the oil is hot, working in batches, drop balls of the batter mixture into the oil. Fry until golden brown, 5 to 6 minutes. Drain on paper towels, sprinkle with chaat masala and serve hot.
For the cilantro-mint chutney: In a food processor or blender, combine the cilantro, mint, mango, chiles, lime juice and salt to taste and process or blend until smooth. Serve alongside the pakora.

Ingredients

4 cups vegetable oil
2 cups lightly packed baby spinach, chopped
1 white onion, sliced
1/4 cup chopped fresh cilantro
1 cup besan (chickpea flour)
2 tablespoons rice flour
1 tablespoon ginger garlic paste
1 tablespoon dried fenugreek
1 teaspoon turmeric powder
1 teaspoon chaat masala, plus more for garnish
1 teaspoon garam masala
1/2 teaspoon Kashmiri chili powder
Kosher salt
2 cups tightly packed fresh cilantro leaves
2 cups tightly packed fresh mint leaves
1 cup mango pulp
2 Thai chiles
1/2 cup fresh lime juice, plus more to taste
Kosher salt

SPINACH PAKORA (FRITTERS)

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

Spinach Pakora (fritters) image

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.

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

More about "spinach pakoras recipes"

PAKORA (INDIAN VEGETABLE FRITTERS) | RECIPETIN EATS

Web May 31, 2021 Fry 2 – 3 minutes until golden: Fry the pakoras for 2 to 3 minutes until they are a deep golden and crispy on the outside. They will …
From recipetineats.com
5/5 (22)
Category Appetiser, Light Meal, Starter
Cuisine Indian
Calories 64 per serving

Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.

Spinach Pakoras Recipes

SPINACH PAKORAS

ONION AND SPINACH PAKORA WITH CILANTRO CHUTNEY

SPINACH PAKORA (FRITTERS)

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