Spinach And Onion Pakoras With Pear And Mint Chutney
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Chickpea Flour1 cup
Yogurt1 tbsp
Ground Cumin1 tbsp
Ground Coriander1 medium
Onion (finely chopped)2 cups
Vegetable Oil (for frying)2 tbsps
Grapeseed Oil1 tsp
Cardamom Seed1 tsp
Fennel Seed1 cup
Mint (chopped fresh)Directions:
1
Place the chickpea flour, spinach, yogurt, 1/2 cup water, cumin, coriander, fenugreek and onions into a large bowl
2
Season with salt and stir until well combined
3
Pour the oil into a large pot with a heavy bottom and heat to 350 degrees F
4
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
5
Drain on a rack lined with paper towels and sprinkle with a little salt
6
Serve the pakoras with the Pear and Mint Chutney
7
Place a skillet over medium-high heat and add the oil
8
When hot, add the onions and cook until very soft, about 3 minutes
9
Add the cardamom and fennel seeds and cook for 30 seconds
10
Set aside
11
Put the pears into a food processor along with the mint and onion mixture
12
Season with some salt, and then puree until it has a smooth but slightly chunky texture
13
Store in an airtight container in the refrigerator