FEATURE RECIPE – SPINACH PAKORA WITH CILANTRO MINT CHUTNEY

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    Pakoras are the french fries of India. Salty, savory and delicious, they are the perfect snack or accompaniment to curries and rice dishes. Just another example of think global, eat local.

    pakoras

     

    Pakoras:

    • 2 cup chickpea flour
    • 3 cups new zealand spinach, coarsely chopped
    • 1 medium size onion, chopped
    • 1 tsp chopped ginger, chopped
    • 1 tsp ground fennel
    • pinch cayenne powder
    • 2 tsp ground coriander
    • 2 tsp ground cumin
    • 2 tbsp sesame seeds
    • 1 cup to 1 1/2 cup water – see notes below
    • 1 tsp salt or more to taste
    • oil for deep frying

    Mix all the ingredients (expect the frying oil)  in a large bowl. The batter should be pretty thick, like a rich cake batter. Drop heaping tablespoons into heated oil. Fry in batches in a heavy skillet in about 3 cm oil until browned on one side, then flip and brown the other side. Drain on paper towels and then keep warm in oven until all the pakoras are ready. Serve hot.

     

    Cilantro Mint Chutney

    • 2.5 cups fresh cilantro leaves
    • 1/2 cup fresh mint leaves
    • 1/2 small onion, coarsely chopped – Optional
    • 6 – 8 cloves garlic
    • 1/2 inch fresh ginger, peeled and chopped – Optional
    • 2 tablespoons fresh lemon juice
    • 2-3 tablespoon water or as needed to make the chutney of a pesto consistency
    • 1 teaspoon cumin seeds
    • 2-3 tablespoons fresh grated coconut (optional)
    • salt to taste

    Blend all ingredients, taste and adjust the seasonings.

     

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