Ingredients with Measurements:
- 1 cup gram flour (besan)
- 1/2 cup rice flour
- 1/2 cup chopped spinach
- 1/2 cup chopped fenugreek leaves
- 1/2 cup chopped coriander leaves
- 1/2 cup chopped onion
- 1/2 tsp cumin seeds
- 1/2 tsp carom seeds
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- Salt to taste
- Water as required
- Oil for deep frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Mixing spoon
Step-by-step instructions:
1. In a mixing bowl, add gram flour, rice flour, cumin seeds, carom seeds, red chili powder, turmeric powder, and salt. Mix well.
2. Add chopped spinach, fenugreek leaves, coriander leaves, and onion to the mixture. Mix well.
3. Gradually add water to the mixture and mix until it forms a thick batter.
4. Heat oil in a deep frying pan on medium heat.
5. Take a spoonful of the batter and drop it into the hot oil. Repeat until the pan is filled with pakoras.
6. Fry the pakoras until they turn golden brown in color.
7. Remove the pakoras from the oil and place them on a paper towel to remove excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories per serving: 150
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 16g
Dietary fiber: 3g
Sugar: 2g
Protein: 5g
Substitutions for ingredients:
- Instead of spinach, you can use kale or collard greens.
- Instead of fenugreek leaves, you can use mustard greens or dill leaves.
- Instead of coriander leaves, you can use parsley or mint leaves.
Variations:
- You can add chopped green chilies for a spicier version.
- You can add grated carrots or grated zucchini for a healthier version.
- You can add grated cheese for a cheesy version.
Tips and tricks:
- Make sure the oil is hot enough before adding the pakoras.
- Do not overcrowd the pan with pakoras as it will lower the temperature of the oil and result in soggy pakoras.
- Serve the pakoras hot with mint chutney or tamarind chutney.
Storage instructions:
- You can store the leftover pakoras in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the pakoras, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the pakoras on a platter with a side of chutney and garnish with chopped coriander leaves.
Garnishes:
- Chopped coriander leaves
- Chopped mint leaves
- Chopped onion rings
- Lemon wedges
Pairings:
- Mint chutney
- Tamarind chutney
- Yogurt dip
Suggested side dishes:
- Masala chai
- Mango lassi
- Vegetable samosas
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the pakoras are not crispy, increase the heat of the oil.
Food safety advice:
- Make sure the oil is not too hot as it can cause burns.
- Use a slotted spoon to remove the pakoras from the oil to avoid splatters.
Food history:
- Pakoras originated in the Indian subcontinent and are a popular snack in South Asia.
Flavor profiles:
- Spicy, savory, and crispy
Serving suggestions:
- Serve the pakoras as a snack or appetizer.
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Region: Indian