April 27, 2017

Spinach Pakoras with Royal Dip

Spinach Pakora

I first had these delicious veggie fritters at a stand at the farmer’s market.  I’d never seen them before, but it was love at first bite!  I swore I’d have to find a way to make them at home – and I did!  Spinach Pakoras with Royal Dip are healthy, tasty, vegetarian and gluten-free too!  These Indian snacks are eaten with a minty yogurt dip and are a popular street food.

The only ingredient that may be a bit tough to find is chickpea flour.  Also called gram flour or besan flour, it’s just dried garbanzo beans ground powder-fine.  I made it at home, and while it took a bit of time because my food processor is wimpy, it worked very well!  If you do grind your own, you will need to sift it through a fine sieve, and return any pebbles to the food processor for a finer grind.  After that, it’s smooth sailing.  If you’re lucky enough to have an Indian grocery store nearby, stop in and buy some chickpea flour – and whatever else catches your eye and tempts your nose!

Spinach Pakora with Royal Dip

Spinach Pakoras with Royal Dip

Ingredients:

  • 1 cup Greek yogurt
  • 1 clove garlic, finely minced
  • 1 tablespoon cilantro, finely minced
  • 1 tablespoon mint, finely minced
  • 1 cup chickpea flour
  • 1 teaspoon curry powder
  • 1/2 teaspoon  ground fennel seeds
  • 2 tablespoons rice flour (or use more chickpea flour, or use regular flour)
  • 2 cups fresh spinach or other hearty greens (mustard, collard, kale), chopped
  • 1/2 onion, cut into very thin strings
  • 1/4 teaspoon salt
  • 1/4 cup water (may use more or less)
  • oil for frying:  grapeseed, coconut, peanut, or vegetable oil

Directions:

  1. Make the Royal Dip:  stir together the yogurt, garlic, cilantro, and mint.  Cover and refrigerate.
  2. Mix together the chickpea flour, curry powder, fennel, and rice flour in a large bowl.
  3. Mix in the spinach and onion. Stir to combine.
  4. Add about 3 tablespoons of water and stir.  Mix it all very well.  You don’t want a thin batter – you just want the flour to be wet and coating the veggies.  Add a bit of water until you make a thick batter.
  5. Heat the oil over a medium burner and drop the pakora batter in by the tablespoonful.  Try to flatten them out a bit so they are pancake-shaped as opposed to spherical.  Cook for about 3 minutes until crispy, then flip and cook the other side.
  6. Remove pakoras to a paper towel-lined plate and sprinkle with a bit of salt.  Serve hot with the Royal Dip.
Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet

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About Dana Kim

Dana Kim – Blog Contributor
Dana currently lives in Hollywood, California, with her husband and two children. She is currently learning to cook traditional Korean food, to teach her daughters about their heritage and culture. She loves trying all different kinds of recipes and is happy to share those recipes here!

Comments

  1. Clella Fox says:

    Dana, we look forward to eating Pakoras at the Indian restaurants in our area. I never thought about being able to make them! Thanks for the recipe. 🙂

    • Awesome Clella! They’re incredibly easy to make once you get the chickpea flour. You can also make them with potato, just onions, or lots of other combinations of veggies. Bon apetit!

  2. coleen hayden says:

    looks so yummy…and that dipping sauce!!! <3

    • I love yogurt so the dipping sauce is a highlight to me. But some of the recipes I saw online suggest dipping these in curry catsup or different kinds of chutneys. Time to experiment!

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