Spinach Pakora with Masala Chai

Instructions

1. 1

   Prepare the Dry Mix

   • In a large mixing bowl, combine the gram flour, rice flour, salt, carom seeds, turmeric powder, red chili powder, and asafoetida.
   • Whisk thoroughly to ensure all the spices are evenly distributed throughout the flours.
2. 2

   Incorporate Vegetables

   • Add the chopped spinach, thinly sliced onions, green chilies, and grated ginger to the dry flour mixture.
   • Using your hands, toss and gently rub the vegetables into the flour for about a minute. This helps the vegetables release their natural moisture, which will bind the batter.
3. 3

   Form the Pakora Batter

   • Let the mixture rest for 5 minutes. The salt will draw out more moisture from the spinach and onions.
   • Gradually add water, 1 tablespoon at a time, mixing until you have a very thick, coarse batter. The batter should just coat and bind the vegetables; it should not be runny.
4. 4

   Deep Fry the Pakoras

   • Heat the vegetable oil in a kadai or deep pan over medium-high heat to about 350°F (175°C). To test, drop a tiny bit of batter into the oil; it should sizzle and rise to the surface immediately.
   • Carefully drop small, rustic portions of the batter into the hot oil using your fingers or a spoon. Do not overcrowd the pan; fry in 2-3 batches.
   • Fry for 4-5 minutes, turning occasionally, until the pakoras are deep golden brown, crisp, and cooked through.
5. 5

   Drain and Serve

   • Using a slotted spoon, remove the fried pakoras from the oil, allowing excess oil to drip back into the pan.
   • Transfer the pakoras to a plate lined with paper towels to absorb any remaining oil.
   • Serve immediately while hot with mint chutney, tamarind chutney, or tomato ketchup alongside a cup of masala chai.