Spinach Fritters (Pakoras)

This  delicious Indian style recipe is great for using up any leafy greens such as spinach or chard. Perfect as a starter dish or snack.

Difficulty:👍👍👍

Cost: £££

Serves 4 people


250g gram (chickpea) flour
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
(or use 2 teaspoons curry powder)
pinch chilli powder (optional)
½ teaspoon salt
½ teaspoon baking powder
2 teaspoons oil
300-400ml water (about ½ pt)
1 or 2 cloves garlic
1 onion
400g fresh spinach or chard, large stalks removed
Frying oil

  1. Mix together all the dry ingredients in a large bowl. Make a well in the middle.
  2. Using a wooden spoon to stir, add the oil and water bit by bit until it is like thick cream. Beat out all the lumps.
  3. Finely slice the onion and crush the garlic. Wash and shake dry the spinach or chard, and chop it up (not too small). Combine the onions, garlic and leaves with the batter mixture.
  4. Heat about half a centimetre of oil in a frying pan. When it is very hot, fry spoonfuls of the mixture on both sides until they are brown and crispy. Use a knife and fork to turn them over. Drain on kitchen paper.

Method

  1. Mix together all the dry ingredients in a large bowl. Make a well in the middle.
  2. Using a wooden spoon to stir, add the oil and water bit by bit until it is like thick cream. Beat out all the lumps.
  3. Finely slice the onion and crush the garlic. Wash and shake dry the spinach or chard, and chop it up (not too small). Combine the onions, garlic and leaves with the batter mixture.
  4. Heat about half a centimetre of oil in a frying pan. When it is very hot, fry spoonfuls of the mixture on both sides until they are brown and crispy. Use a knife and fork to turn them over. Drain on kitchen paper.

Ingredients

250g gram (chickpea) flour
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
(or use 2 teaspoons curry powder)
pinch chilli powder (optional)
½ teaspoon salt
½ teaspoon baking powder
2 teaspoons oil
300-400ml water (about ½ pt)
1 or 2 cloves garlic
1 onion
400g fresh spinach or chard, large stalks removed
Frying oil


Make sure the mixture is not too thick, otherwise the fritters will be stodgy. Add more water if necessary.

Try adding 2 tablespoons of chopped, fresh coriander with the other vegetables or substiture the spinach with grated courgette or carrot, peas or broad beans, or thinly sliced cauliflower.

Can be served hot or cold – a great addition for lunchboxes and picnics. Serve with tomato salsa or a cucumber raita.

Taken from ‘The Friendly Vegetable Book’ by Tina Deubert, published by the East Sussex Food and Health Partnership in 2003.

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