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Spinach and Potato Pakora with Tomato Jam and Coriander Chutney

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Vegetable pakora, gluten free


The boy must be having a growth spurt because these days he is constantly hungry! I have been struggling to keep up!

So I decided to make some pakoras to have stashed in the refrigerator as emergency provisions.

To my knowledge, the boy hasn’t had pakoras before so I made them fairly mild and the LOVED them! Warm, crunchy, spicy, sweet, dipped in sweet chilli tomato jam, and zingy coriander chutney (recipe below)….delicious!

Im off to make another batch!

Spinach and Potato Pakora

Ingredients:

  • 250g Gram Flour, (also known as: Chickpea Flour or Besan). Adding some rice flour if you eat it will make the pakora more crispy
  • 2 medium potatoes, diced
  • 1 tsp crushed red pepper
  • 1 tbs ground cumin
  • 1 tbs paprika
  • 1 tsp garam masala
  • 2 tsp salt
  • Ā½ teaspoon baking powder
  • 1 green chilii pepper, deseeded and finely sliced
  • 1 large handful spinach, chopped
  • 2 large handfuls coriander, chopped
  • 2 yellow onions, sliced
  • 1 cup luke-warm water
  • Sunflower oil for deep frying

Coriander Chutney

Ingredients:

  • 1 handful coriander
  • Juice of one lemon
  • 0.5 inch piece of ginger, sliced
  • 1 mild green chilii pepper, deseeded and finely sliced
  • 1 tsp sweetener
  • 1 tsp olive oil
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper to taste

Directions:

For the Coriander Chutney:

  1. Blend all the ingredients together to a paste, except the coriander
  2. Pulse in the coriander to the consistency you require
  3. Refrigerate until ready to use.

For the Pakoras

  1. Half fill an 8-inch cast-iron skillet or wok with oil. Heat the oil to 180C
  2. In a large bowl, mix together the potato, spinach, coriander, chilli, and onion
  3. Add the spices and using your hands, mix until the vegetables are well coated
  4. Add the gram flour and baking powder and mix until the vegetables are all well coated.
  5. Slowly add in the water, while mixing with a wooden spoon or your hands until the batter is thick, (a double cream consistency) and there are air bubbles throughout. When you pick up a handful it should hold together.
  6. Once the oil is heated, carefully place in heaped tablespoonfuls , or handfuls of batter into the hot oil. (The oil is hot enough when an onion dropped in sizzles and rises to the top of the oil but doesn’t colour immediately. If oil is too hot the pakoras will not be crispy and if oil is not hot enough the pakoras will be greasy.)
  7. Be careful not to overcrowd the oil because it will result in greasy pakoras.
  8. Fry until the pakoras are a golden brown underneath and then turn and cook on the other side.
  9. Drain on a kitchen paper, and repeat with the remainder of the batter.
  10. Serve immediately with the tomato chilli jam and the coriander chutney (If you are not eating straight away, place on a baking sheet and heat for 10 mintutes at 180C to rewarm and crisp the pakoras before serving)
  11. Enjoy!

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One comment on “Spinach and Potato Pakora with Tomato Jam and Coriander Chutney

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