I decided to whip up indian food this evening using the recipes Vidhya taught me a couple of weeks back. Besides Moong Dhal and spiced cauliflowers with potatoes, I googled another fun dish to try:) Instead of serving our dinner with the usual crispy pappadum crackers, I made crispy spinach pakoras from Manjula’s Kitchen Blog.
Recipe makes about 30 pieces
- ½ cup gram flour (basen) (I used chickpea flour)
- 1 tablespoon corn starch (arrow root powder) (I used corn flour)
- ½ teaspoon salt adjust to taste
- 1/2 teaspoon cumin seeds (jeera)
- 1/4 teaspoon black pepper
- 1/8 teaspoon asafetida (hing) (I did not add this)
- About 3/4 cup water
- About 30 fresh spinach leaves (I blanched them in boiling water before dipping in batter)
- Oil to fry
- Mix all the dry ingredients together: besan, corn starch, black pepper, cumin seeds, asafetida, and salt. Corn starch adds to the crispness.
- Add the water slowly to make a smooth batter (batter should be thin consistency).
- Heat the oil in a frying pan on medium high heat.
- The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
- Dip the spinach leaf into the batter one at a time, making sure it is covered by the batter completely; wipe it from side of the batter bowl making sure batter is evenly spread over spinach. Then, slowly drop in the slices into the frying pan.
- Fry the pakoras in small batches. The pakoras will take about 2 to 3 minutes to cook.
- Turn them occasionally. Fry the pakoras until both sides are golden-brown.
- The crispy, delicious pakoras are now ready to serve.
- They can be stored for several days in air tight container.
If oil is too hot pakoras will not be crispy; if oil is not hot enough, pakoras will be greasy. (Mine was too hot so it did not turn out as crispy as I wanted it to be!) Taste wise, it was fragrant, not too starchy and reminds us of prawn batter crackers served at ngoh hiang stalls.
- Spinach pakoras can be served as chips with your choice of dipping sauce.
- Spinach crisp can also be served as papdi chaat.
We want to give a shout out of Thanks to Luke from Hungry Ang Mo for featuring our blog and our favourite vegan lasagna recipe over at his weekly wednesday recipe blog post!🙂