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 Pakoras with Royal Dip
- 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
- Make the Royal Dip: stir together the yogurt, garlic, cilantro, and mint. Cover and refrigerate.
- Mix together the chickpea flour, curry powder, fennel, and rice flour in a large bowl.
- Mix in the spinach and onion. Stir to combine.
- 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.
- 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.
- Remove pakoras to a paper towel-lined plate and sprinkle with a bit of salt. Serve hot with the Royal Dip.
To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet