Here’s another dish I grew up eating. When I got married I was too intimidated to make pakoras myself, mainly because I couldn’t see myself deep frying anything. But now that I have babies, I want them to grow up eating flavors and foods I had as a child. So I’ve made this recipe a bit healthier as well as kid friendly. ?
Recipe
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Loading...Ingredients
- 2 cups spinach (finely chopped)
- 1-2 small potatoes (very thinly sliced)
- 1/2 white onion (very thinly sliced)
- 1/2 cup of cilantro (chopped)
- 1/2 tbsp of ginger/garlic paste
- 1/2 tbsp of cumin
- 1 tsp of onion salt
- 1 tsp of turmeric
- 2-3 tsp of salt
- 1/2 cup of chickpea flour
- 1/2 - 1 cup of water
- Canola Oil
- Jalapeños - Optional (seedless, chopped)
Instructions
In a large mixing bowl, add the chickpea flour, seasonings (including the ginger/garlic paste), and water a little bit at a time.
Mix and check for the consistency of the batter to be runny, but not watery and not too thick.
If the batter is thinner the pakoras (fritters) will be crispier.
Once the batter is at the desired consistency, add the spinach, onions, potatoes, cilantro, jalapeños and mix well.
Next, heat a large nonstick pan on medium to high heat and add 2 tbsp of canola oil.
Once the oil is heated, pour the batter in the shapes of small pancakes around the pan.
Flip once you see one side getting crisp.
Add more oil as needed. Continue until you’ve used up all your batter. Once cooked, place on a cooling rack, or simply on a plate with a napkin like my mom used to. ?
Cut into strips and serve. My kids liked it with ketchup but you can also serve with raita or tamarind chutney.
This is also a great way to get your kids to eat more veggies! Enjoy
