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SPINACH PAKORAS




Source of Recipe


the web


List of Ingredients




makes about 24

2 cups fresh spinach
1 potato,1 carrot,1 small onion
1 inch piece of ginger
1 cup chickpea flour
1/3 cup white flour
½ tsp. baking powder
1 tsp. salt
2 tsp. ground coriander
2T cumin seeds
¼ - ½ tsp.cayenne

Recipe



In food processor, pulse potato, carrot, onion and ginger to a small chop; add spinach and pulse again; be careful not to turn mixture to mush. Place vegetables in a mixing bowl, add flour, baking powder, salt and spices. Slowly add enough water to make a thick pancake like batter.
Heat two inches of oil in a wok or deep frying pan; when hot, drop batter by teaspoonfuls into the hot oil. Reduce heat if necessary to make sure pakoras are cooked on the inside. Fry until golden brown. Drain.

And a dip to serve it with -

CORIANDER CHUTNEY

makes about 1 cup

2 cups coriander,chopped 1 green chili pepper 1 clove garlic
1 two inch piece ginger root 1/2 small onion 3T lemon juice
1tsp.sugar ½ tsp. salt

Place chili, garlic, ginger in food processor and pulse til finely chopped. Add onions, coriander, lemon, sugar and salt and pulse until chutney is finely chopped.