This Spinach Pakora recipe is by far the most requested recipe since i started my blog in April 2020!
I had uploaded a previous post for a pakora recipe and then removed the recipe because i felt like it was lacking something! I know, i know.. no need to be a perfectionist but OMG.. these Spinach Pakoras are a million times better then my previous recipe! 😄
They're full of so much more flavour and so much more crispier and flavorful! In my large family of 26 on my in laws side, lots of nieces and nephews and my mother in law loves these pakoras. Its gotten to a point where she doesn't even make her own when i am there because she loves mine so much! 🤗
Feel so humbled for all of the love that I have received from you all for my pakoras! I hope you enjoy them as much as we all do! 😋
Recipe
Crispy onions, spinach and potato slices wrapped in delicious aromatic gram flour batter. Deep fried, golden and delicious!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 hour
Servings: 30
Author: Zainab
Ingredients:
For the pakoras;
2 large potatoes
1 medium brown onion
1 medium red onion
1-2 cups handful baby leaf spinach
1 cup gram flour
1 teaspoon cumin seeds
1 teaspoon chilli powder
1 tablespoon salt
1 tablespoon fenugreek
1 teaspoon coriander powder
Half a lemon, squeezed
¾ cup freshly chopped coriander
For frying;
Large deep pan
Vegetable oil or rapeseed oil
Method:
1. Begin by cutting the potatoes into fours, vertically and then slicing them about ½cm thick.
2. Slice the onions in half and then slice them vertically about ½cm thick.
Note: The thinner you slice the onions, the crispier they will be. You want them thin but not too thin as they will burn!
3. Next slice the spinach into ribbons.
4. Add the spinach ribbons and sliced potatoes & onions to a large bowl. Add in the gram flour and all of the spices.
5. Mix with a splash of water - start with a few tablespoons. The mixture should be a bit dry and not runny. You want it to be nice and thick. I use my hands for this part but you can use a wooden spoon or flat spatula.
Note: If the mixture is too thin add a tablespoon of gram flour in at a time and mix. If the mix is too thick add a tablespoon of water in at a time until the consistency is perfect.
6. Heat the oil in a deep pan. Make sure that the oil is not too hot before frying. You want to heat the oil to about 190°C/375°F.
7. Using a tablespoon, heap the mixture and drop a dollop of the mixture into the pan using another tablespoon (i use my hands to pick up the mixture and drop the dollops in-but it is safer to use utensils. Do so for the rest of the mixture and cook until golden brown.
Note: Depending n the size of your deep pan and how much oil you have added, the pakora dollops can vary. I usually add about 8 dollops as i have a medium to large-deep frying pan.
8. Once the pakoras are golden brown in the fryer, remove them using a mesh straining sieve. Drain the oil out by placing the pakoras on a plate lined with a paper towel.
7. Enjoy piping hot with your favourite sauces!
Notes
These Spinach Pakoras are best eaten immediately.
You can store them in the fridge overnight and revive them in the air fryer or the oven by heating them for a few minutes.
This is the steel strainer that i use.
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
Kommentare