Spring Onion and Spinach Pakoras are a deliciously crispy and flavorful snack, perfect for pairing with a cup of tea. These golden, deep-fried fritters are made with a blend of fresh ingredients and aromatic spices, making them an irresistible choice for any gathering or as an afternoon treat. This recipe by Georgina Hayden celebrates the seasonal ingredients of spring, with the vibrant combination of spring onions and spinach.
Ingredients:
- 1 cup fresh spinach, chopped
- 1 bunch spring onions, chopped
- 1 cup chickpea flour (besan)
- 1 small onion, finely chopped
- 2-3 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- Salt to taste
- Water, as needed
- Fresh coriander, chopped (for garnish)
- Vegetable oil for frying
Instructions:
- Start by washing the spinach thoroughly and chopping it into small pieces. Slice the spring onions and chop the green chilies and onion.
- In a large mixing bowl, combine the spinach, spring onions, chopped onions, and green chilies.
- Add chickpea flour (besan), cumin seeds, turmeric powder, garam masala, chili powder, and salt to the bowl. Mix well to coat the vegetables in the flour and spices.
- Gradually add water to the mixture, stirring until a thick batter forms. The consistency should be such that it holds its shape but is not too runny.
- Heat vegetable oil in a deep frying pan over medium heat.
- Once the oil is hot, carefully drop spoonfuls of the pakora mixture into the oil, ensuring not to overcrowd the pan.
- Fry the pakoras in batches for about 3-4 minutes, or until they are golden and crisp.
- Remove from the oil and place them on a paper towel to drain excess oil.
- Garnish with freshly chopped coriander before serving.
Serve these crunchy pakoras hot with your favorite chutney or dip!