Spinach and Onion Pakoras with Pear and Mint Chutney

  • Preparation Time10 mins
  • Cooking Time20 mins
  • DifficultyEasy
2 cups chickpea flour
1 cup chopped spinach leaves
1 cup yoghurt
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried fenugreek leaves, crushed with hands
1 large onion, sliced thinly
Salt
2 cups vegetable oil, for frying
Pear and Mint Chutney, recipe follows

For the Pear and Mint Chutney

2 tablespoons grapeseed oil
1 medium onion, finely chopped
1 teaspoon cardamom seeds
1 teaspoon fennel seeds
2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett
1 cup chopped mint
Pinch of salt
Place the chickpea flour, spinach, yoghurt, 1/2 cup water, cumin, coriander, fenugreek and onions into a large bowl. Season with salt and stir until well combined. Pour the oil into a large pot with a heavy bottom and heat to 175°C. Carefully drop tablespoons of the batter into the hot oil and fry, in batches, until they rise to the surface and are golden brown, 3 to 5 minutes. Drain on a rack lined with paper towels and sprinkle with a little salt. Serve the pakoras with the Pear and Mint Chutney.

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