Guest post by Big Apple Curry co-founder Myna who is my sister, lives in Toronto, and works in the non-profit world with a girls and women’s organization

Last year, when I wrote about how to order at an Indian restaurant for the first time, I said that the great thing about Indian food is that there’s something on the menu that everyone will like. This is especially true for Indian appetizers. Like many other cuisines, there is an interesting variety of deep-fried snacks — like pakoras. Pakoras are small, bite-sized, deep-fried fritters that are typically made with besan (chickpea flour), semolina and different vegetables including onions, spinach and carrots.

Pakoras are a popular street food in India and a standard item on many Indian restaurant menus, and even some mainstream grocers in North America are starting to carry them. I always prefer my mom’s homemade pakoras — hot off the pan! The ingredients are combined to form a thick batter that is then dropped in small clumps into a deep frying pan of hot oil, and in just a few minutes, crispy, golden-brown fritters emerge that are packed with a lot of flavour in one small bite! Hot and crispy on the outside, and soft and spicy on the inside, pakoras are a warm and comforting appetizer that  hit the spot, and satisfy both vegetarians and meat-eaters.

Spinach and Onion Pakoras

Makes 50-60 Pakoras

Ingredients

• 3 cups besan or chickpea flour
• 2 tablespoons fine semolina
• 4  medium onions, chopped
• 1/2 cup chopped fresh cilantro
• 2 cups fresh spinach chopped
• 4 tablespoons butter
• 1 teaspoon salt
• 1/2 to 3/4  teaspoon chilli powder
• 1/4 teaspoon garam masala
• 1/8 teaspoon baking soda
• 2-3 tablespoons of water (for mixing)

Preparation

1. Mix all ingredients – except water – well by hand in a large bowl.
2. Add water, little by little, until the mixture is a balance between soft and dry.
3. Taste the mixture for seasoning and adjust the salt and the chilli powder, as desired.
4. Heat canola oil in a deep pan for deep frying on medium heat.
5. When the oil is hot, drop 1-teaspoon size pieces of dough into the oil. Do this in small batches.
6. After two minutes, turn the small pieces of dough and fry until they are brown and crispy (approximately 1-2 minutes).
7. When they are brown and crispy, remove them to a paper towel-lined plate.
8. Taste and adjust the seasonings, as desired.

Mix all ingredients – except water – well by hand in a large bowl.

After you’ve added the water and the batter is ready, heat canola oil in a deep pan for deep frying on medium heat. When the oil is hot, drop 1-teaspoon size pieces of dough into the oil.

After two minutes, turn the small pieces of dough and fry until they are brown and crispy (approximately 1-2 minutes).

When the pakoras are brown and crispy, remove them from the oil.

Place the pakoras on a paper towel-lined plate to cool.