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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.

 

 

 


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