John Myers
Contents
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Ingredients
- 500 g Frozen spinach leaves
- 2 medium sized Onions
- 3 Toes Garlic
- 1 tsp Salt, curry powder, coriander powder
- 1 tsp Onion seeds, thyme seeds
- 0,5 tsp Turmeric, cumin powder
- 200 g Chickpea flour
- Oil for deep-frying
Instructions
- Thaw the spinach, do not drain or squeeze it out. All of the liquid is needed.
- Peel the onions and cut into short strips.
- Peel the garlic, cut in half, remove the seedlings and cut into small slices.
- Put all ingredients except the chickpea flour in a large bowl and mix well. Season well. You can let the mass pull through a little now, but that's not a must.
- Now knead in the chickpea flour.
- Heat the oil in a deep pan and spoon in the batter. Turn every now and then and flatten it a little with the slotted trowel.
- Fry the pakoras until the onions are browned, lift them out with a slotted spoon and drain on kitchen paper.
- Various chutneys or dips go well with it.
- Pakoras are ideal as a starter or as an addition to buffets.
