Ingredients
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3 cups gram flour (besan)
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1/2 cup rice flour
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10 ounces chopped spinach
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2 potatoes, chopped or grated
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oil (for frying, about 2-inch deep in a wok)
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1 teaspoon crushed green chili pepper
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1 1/2 teaspoons coriander powder
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1 teaspoon garam masala
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1 teaspoon mango powder
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1 teaspoon red chili powder
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2 chopped onions
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1 teaspoon crushed pomegranate seeds
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Instructions
- 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.