Spinach Pakora (fritters)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 1 sift the gram flour.
• 2 mix all the ingredients (except oil), to make a smooth and thick (almost like dough) batter.
• 3 cover and let it stand for ½ hour.
• 4 sprinkle little water if needed.
• 5 (if using frozen spinach, thaw before using.) blend in all the seasonings (except salt) and mix well.
• 6 (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.
• 7 heat the oil in a deep skillet or wok on medium to high heat.
• 8 for each pakora, scoop a heaped teaspoon of the batter, and with a second spoon, scrape the mixture into the hot oil.
• 9 put the'pakoras' in a single layer in the skillet.
• 10 fry, turning them with a slotted flat spatula, until all sides become golden brown.
• 11 (regulate the heat as needed while the'pakoras' are being fried.) remove and drain on paper towels or brown paper bag lined with plastic.
• 12 fry all the'pakoras' this way.
• 13 serve hot with any chutney.
• 14 variation: add 1 cup corn kernels to the mixture for extra crispness.
• 15 may also add ½ teaspoon baking soda to ensure softness.