250 ml cold water
250g gram flour
100g chopped spinach
1 medium onion thinly sliced
1 potato finely chopped
1 tspn salt
1 tspn black pepper
1 tspn garam masala
1 tspn dried fenugreek leaves (optional)
1 – 2 chillies, chopped (optional)
Oil for frying
Time: 40 minutes. Makes/Serves: 8-12
Punjabi Pakoras are a favourite tea time snack, served with a piping hot cup of tea. Pakoras are crispy golden bits of sheer delight coated in spicy chickpea flour. Growing up, pakoras were a staple in our house, the go to snack when friends dropped by unannounced. As kids we loved eating these dipped in tomato ketchup but as grown ups we love mint, tamarind and yoghurt chutney as dips.
In a bowl; sieve the gram flour and add all the dry spices and mix well.
Gradually add the water to mix into a smooth, lump free batter.
Add the onion, spinach and potatoes to the batter and mix until the veg is coated with the batter.
Heat oil in a wok/frying pan until medium/hot.
Gently drop tablespoons of the batter mix into the hot oil. Wait for the mixture to float to the top, turn and cook for 4-5 minutes or until golden in colour.
Drain on a paper towel; serve hot with your choice of accompaniment.
TIP: Chopped kale can be used instead of spinach. Aubergine and potato pakoras are another firm favourite.
Recipe supplied by The Spices Sisters - www.curryoncooking.com.
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