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Pakoras with Spinach and Onion

Pakoras with Spinach and Onion

I suppose you all think we only eat sweet biscuits and cakes here, but sadly we do not. We do like savoury just as much! These are a great snack, or for in the lunchbox, we even had them for tea the other night with some roasted veges and cous cous. The husband was dubious about the meat content of that meal, or lack thereof, but was pleasantly surprised by how tasty and, more importantly, how filling they are!

What You Need:

  • 2 cups chickpea flour
  • 2 large potatoes (about 600g)
  • 2 large brown onions (about 400g)
  • 100g baby spinach leaves
  • 4 cloves garlic
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon baking powder
  • 1/4 cup chopped fresh mint
  • 1/4 cup water
  • oil for frying

What You Need To Do:

This is a great recipe because it is easy, quick and more importantly only uses one bowl! So, grate the potato into a large bowl, add the thinly sliced onion, spinach leaves and the garlic. Give it a little mix, trying not to break the spinach up too much.

You can sift the flour and spices over the top of the mix. Add the water and, using your hands, combine all the ingredients. (cue telephone!)

Shape 1/4 cups of the mixture into little patties using wet hands (cue child who needs help with something!). It helps to stop the mix sticking to your hands. This amount should make about 15 but you can make them any size you like! You can shallow fry them in a pan, or if you have a large pot or wok, you can deep fry them.

Cook them for a few minutes and then turn them over when they are golden in colour. Drain them on some paper and sprinkle a little salt on them while they are still hot.

You can have them with a little salad with some yoghurt and cucumber or just eat them for an afternoon tea snack.