Spinach Potato Pakora Recipe 425

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.

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.

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.