Spinach and Onion Pakoras
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
- Mix all ingredients – except water – well by hand in a large bowl.
- Add water, little by little, until the mixture is a balance between soft and dry.
- Taste the mixture for seasoning and adjust the salt and the chilli powder, as desired.
- 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. Do this in small batches.
- After two minutes, turn the small pieces of dough and fry until they are brown and crispy (approximately 1-2 minutes).
- When they are brown and crispy, remove them to a paper towel-lined plate.
- Taste and adjust the seasonings, as desired.
Tried these tonight.. 5 rock stars. Well done.
Hi Phil! Wonderful to hear that you made these pakoras, and that you enjoyed them – thanks for the rock star rating 🙂 You might also enjoy these homemade samosas – they make for great party snacks!
https://www.bigapplecurry.com/2012/12/17/looking-for-good-appetizers-indian-finger-food-ideas-for-your-holiday-party/
This sounds like the most wonderful snack. I am a huge fan of appetizers & will certainly give this a try for our next hosting event! Thank you Big Apple Curry!
Hello Kate! Pakoras really are a great addition to your appetizer platter – hot, crispy and packed with flavour! Be sure to let us know when you have a chance to make them!
They were perfect for this rainy San Francisco morning. Thanks for yet another fantastic and delicious treat!
Dear Leslie! I’m happy to hear these pakoras hit the spot. Glad you enjoyed this post!