Spinach Pakoras Recipes

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SPINACH PAKORA (FRITTERS)



Spinach Pakora (fritters) image

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

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

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.

SPINACH PAKORAS



Spinach Pakoras image

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

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

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

ONION AND SPINACH PAKORA WITH CILANTRO CHUTNEY



Onion and Spinach Pakora with Cilantro Chutney image

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

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

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.

CRISPY VEGETABLE PAKORAS



Crispy Vegetable Pakoras image

These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.

Provided by veggigoddess

Categories     Appetizers and Snacks     Spicy

Time 25m

Yield 6

Number Of Ingredients 11

1 cup chickpea flour
½ teaspoon ground coriander
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
½ teaspoon garam masala
2 cloves garlic, crushed
¾ cup water
1 quart oil for deep frying
½ head cauliflower florets
2 onions, sliced into rings

Steps:

  • Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
  • Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
  • Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
  • Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g

SPINACH POTATO PAKORA RECIPE - (4.2/5)



Spinach Potato Pakora Recipe - (4.2/5) image

Provided by garciamoss

Number Of Ingredients 13

2 large potatoes peeled and cubed in small pieces, (will make 2 cups of cubed potatoes)
2 cups packed spinach roughly chopped
2 green chilies finely chopped, adjust to taste
1 cup besan (gram flour, available in Indian grocery stores)
2 tablespoons rice flour
1/2 teaspoon red pepper, adjust to taste
2 teaspoons coriander crushed (dhania)
1 teaspoons mango powder (amchoor, available in Indian grocery stores)
1 teaspoon cumin seeds (jeera)
2 teaspoons salt
1/4 teaspoon asafetida (hing)
Approx. 2 tablespoons of water adjust as needed
Also need oil to fry

Steps:

  • Combine all the dry ingredients, besan, rice flour, coriander, cumin seeds, red pepper, salt, mango powder, and asafetida in a bowl. Mix it well. Add potatoes, spinach, and green chilies into dry mix, mix it well and add water as needed to make soft and sticky dough. When you are ready to fry pakoras mix the veggies with dry ingredients, otherwise spinach and potatoes will leave the water because of salt. Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up and not change color instantly. Place about one tablespoon of mix holding with your fingers into the oil. Do not over lap the pakoras. Fry the pakoras in small batches; this will take three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown. Repeat this process for the remaining batches. The crispy, delicious pakoras are now ready to serve. Tips: If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.

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