Spinach Fritters with Indian Spices (Pakora)
Let yourself be transported to India with these crispy spinach fritters, a classic appetizer that awakens the senses. The chickpea flour coats the green leaves with a light, golden texture, while cumin and turmeric bring an irresistible aromatic warmth. Each bite reveals the perfect harmony between the tenderness of spinach and the crunch of frying. These pakoras are perfect to accompany a chai tea or to start a festive meal. Prepare them and enjoy authentic flavors that smell like the spicy markets of Mumbai!
Ingredients
- Fresh spinach leaves200 g
- Chickpea flour (Besan)150 g
- Onion1 medium (thinly sliced)
- Fresh grated ginger1 teaspoon
- Green chili (optional)1, finely chopped
- Fresh cilantro, chopped2 tablespoons
- Turmeric1/2 teaspoon
- Ground cumin1 teaspoon
- Salt1 teaspoon
- Water120 ml (approximately)
- Frying oil50 cl
Instructions
- 1
In a large bowl, mix the chickpea flour, turmeric, cumin, and salt.
- 2
Add the onion, ginger, chili, and cilantro. Mix well.
- 3
Gradually add water while whisking to obtain a thick, smooth batter (not too runny, not too thick). Let rest for 10 minutes.
- 4
Wash and dry the spinach leaves. Dip each leaf individually into the batter to coat well.
- 5
Heat oil in a deep pan to 180°C. Gently place fritters in small batches and fry for 2-3 minutes on each side until golden and crispy.
- 6
Drain on paper towels. Serve hot with yogurt sauce or mint chutney.
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