Spinach and Onion Pakoras with Pear and Mint Chutney

Name: Spinach and Onion Pakoras with Pear and Mint Chutney
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 16 to 20 pakoras
Cuisine: indian
Ingredients: 2 cups chickpea flour; 1 cup chopped spinach leaves; 1 cup yogurt; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon dried fenugreek leaves, crushed with hands; 1 large onion, sliced thinly; Salt; 2 cups vegetable oil, for frying; Pear and Mint Chutney, recipe follows; 2 tablespoons grapeseed oil; 1 medium onion, finely chopped; 1 teaspoon cardamom seeds; 1 teaspoon fennel seeds; 2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett; 1 cup chopped fresh mint; Pinch of salt

Recipe courtesy of Bal Arneson

Watch how to make this recipe.

Spinach and Onion Pakoras with Pear and Mint Chutney

0 Reviews

Level: Easy
Yield: 16 to 20 pakoras
Nutritional Analysis

Per Serving

Serving Size

1 of 18 servings

Calories

183

Total Fat

13

Saturated Fat

1

Carbohydrates

13

Dietary Fiber

3

Sugar

5

Protein

4

Cholesterol

2

Sodium

190

Total: 30 min
Prep: 10 min
Cook: 20 min

Level: Easy
Yield: 16 to 20 pakoras
Nutritional Analysis

Per Serving

Serving Size

1 of 18 servings

Calories

183

Total Fat

13

Saturated Fat

1

Carbohydrates

13

Dietary Fiber

3

Sugar

5

Protein

4

Cholesterol

2

Sodium

190

Total: 30 min
Prep: 10 min
Cook: 20 min

Ingredients

2 cups chickpea flour

1 cup chopped spinach leaves

1 cup yogurt

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon dried fenugreek leaves, crushed with hands

1 large onion, sliced thinly

Salt

2 cups vegetable oil, for frying

Pear and Mint Chutney, recipe follows

Pear and Mint Chutney:

2 tablespoons grapeseed oil

1 medium onion, finely chopped

1 teaspoon cardamom seeds

1 teaspoon fennel seeds

2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett

1 cup chopped fresh mint

Pinch of salt

Directions

Place the chickpea flour, spinach, yogurt, 1/2 cup water, cumin, coriander, fenugreek and onions into a large bowl. Season with salt and stir until well combined.
Pour the oil into a large pot with a heavy bottom and heat to 350 degrees F.
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. Drain on a rack lined with paper towels and sprinkle with a little salt.
Serve the pakoras with the Pear and Mint Chutney.

Pear and Mint Chutney:

Place a skillet over medium-high heat and add the oil. When hot, add the onions and cook until very soft, about 3 minutes. Add the cardamom and fennel seeds and cook for 30 seconds. Set aside.
Put the pears into a food processor along with the mint and onion mixture. Season with some salt, and then puree until it has a smooth but slightly chunky texture. Store in an airtight container in the refrigerator.

Spinach and Onion Pakoras with Pear and Mint Chutney

Spinach and Onion Pakoras with Pear and Mint Chutney

Pear and Mint Chutney:

Pear and Mint Chutney:

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