Spinach and Onion Pakoras with Pear and Mint Chutney
Spinach and Onion Pakoras with Pear and Mint Chutney
Try this quick and easy spinach and onion fritter recipe by Bal Arneson from Spice Goddess.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 6 - 8 servings
  • Spinach and Onion Pakoras:
  • Chutney1 cup chopped spinach leaves
  • 1 large onion, sliced thinly
  • 2 cups chick pea flour
  • 1 tablespoon dried fenugreek leaves, crushed with hands
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • Salt and pepper
  • 1 cup yogurt
  • ½ cup water
  • 2 cups vegetable oil for frying
  • Pear and Mint Chutney
  • Pear and Mint Chutney:
  • 2 tablespoons grape seed oil
  • 1 medium onion, finely chopped
  • 1 teaspoon fennel seeds
  • 1 teaspoon cardamom seeds
  • 2 extra ripe pears, peeled, cored and chopped, Anjou or Bartlett
  • 1 cup chopped mint
  • Pinch of salt
  1. Spinach and Onion Pakoras:
  2. Place spinach, onion, spices, chick pea flour, yogurt and water into a large bowl
  3. Season with salt and stir until well combined.
  4. Pour oil into a large pot with a heavy bottom and heat to 350°F
  5. Carefully drop tablespoons of the batter into the hot oil and fry until they rise to the surface and are golden brown, about 3-5 minutes
  6. Drain on a rack lined with paper towels and sprinkle with a little salt
  7. Serve pakoras with Pear and Mint Chutney
  1. Pear and Mint Chutney:
  2. Place a skillet over medium-high heat and add oil
  3. When hot, add onion and cook for 3 minutes, until it's very soft. Add cardamom and fennel seeds and cook for 30 seconds. Set aside
  4. Put the pears into a food processor along with the mint and the onion mixture
  5. Season with some salt and then puree until it has a smooth but slightly chunky texture.
  6. Store in an air-tight container in the refrigerater

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