Spinach Pakora

1. 1
   prep · ~10 min

   Prep the spinach and onions.

   1.Wash the spinach well and dry it so the batter clings properly.

   2.Roughly chop the spinach leaves into bite-size pieces.

   3.Thinly slice the onion, chop the green chili, grate the ginger, and chop the coriander leaves.

   TIPWet spinach makes the batter loose, so dry the leaves well before mixing.
2. 2
   mix · ~5 min

   Make the pakora batter.

   1.Add chickpea flour, rice flour, cumin seeds, carom seeds, turmeric powder, red chili powder, and salt to a mixing bowl.

   2.Add spinach, onion, green chili, ginger, and coriander leaves.

   3.Mix everything with your hands, then add water little by little to make a thick coating batter.

   TIPKeep the batter thick and clingy rather than runny for crisp pakoras.
3. 3
   rest · ~5 min

   Rest the batter for 5 minutes.

   Let the mixture sit briefly so the onion and spinach release a little moisture and the flour hydrates evenly.

4. 4
   fry · ~15 min

   Heat the oil and fry the pakoras.

   1.Heat the oil in a deep pan over medium heat until a small drop of batter rises steadily.

   2.Drop small portions of batter into the hot oil without overcrowding the pan.

   3.Fry until deep golden and crisp, turning a few times for even cooking, about 3 to 4 minutes per batch.

   TIPUse medium heat so the pakoras cook through without browning too quickly.
5. 5
   serve

   Drain and serve the pakoras hot.

   Lift the pakoras out with a slotted spoon and drain briefly before serving. Serve hot while the edges are still crisp.

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