Spinach and Onion Pakora with Green Chutney ~ this classic Indian appetizer is surprisingly easy to make at home with a simple chickpea flour batter than fries up super crunchy and delicious.
Green Chutney Sauce
1bunch cilantrojust as it comes from the store, stems removed
1bunch fresh mintthe mint should be about 1/2 the amount of the cilantro stems removed
1large garlic clove
1inchpiece of gingerpeeled
1small jalapeno pepperuse 1/2 for a less hot sauce
juice of 1 1/2 limes
Spinach and Onion Pakora
2cupschickpea or garbanzo flour
1tspcrushed red pepper or cayenne
1yellow onionsliced into 1/8-inch half moons
1cupfrozen chopped spinachthawed and thoroughly drained
1qtmild vegetable oilcorn, safflower, peanut, sunflower, canola, etc.
To make the sauce, trim the stems of the mint and cilantro and put them into the bowl of a food processor.
Cut the garlic, ginger, pepper and onion into chunks and add them to the processor.
Add the salt, starting with about a half teaspoon, and the lime juice. Turn on the processor and pulse several times to get everything combined. Then process, scraping down the sides of the bowl often, until the mixture is smooth and completely pureed. Add a little water to thin the sauce, and process again.
Taste the sauce to see if you might need more salt or lime juice.
Store the sauce in an airtight jar in the refrigerator until ready to use, it should keep up to a week, although the color will be the greenest the day it is made.
To make the pakora --- heat a quart of vegetable oil in a deep pot on medium heat until the temperature reaches about 350.
Meanwhile prepare the batter. Into a large mixing bowl put 2 cups of chickpea flour. Add the spices, salt, baking powder and cilantro. Stir to mix.
Add in the onions and spinach, breaking up the spinach as you put it in. Make sure you have squeezed out all the excess moisture from your spinach. Stir the mixture well.
Stir in the water to make a thick batter.
When your oil is hot enough, drop heaping tablespoonfuls of the batter mixture into the oil. Only fry a few at a time so the temperature of your oil does not drop, and the pakora don't stick to each other. If your oil is hot enough they will fry to golden in about 2 to 3 minutes. If your oil is not deep enough to submerge the pakora, flip them half way through the cooking.
Drain on paper towels and serve hot.
https://theviewfromgreatisland.com/spinach-and-onion-pakora-with-green-chutney/ May 24, 2012