love is… a punjabi pakora

love is… a punjabi pakora
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Punjabi Spinach and Onion Pakoras are hot, tasty, good honest Indian snack food.. made all the more scrumptious with a silky covering of spicy mint dip. And they make you feel all happy inside.

For a guaranteed loved-up feeling – get a bag of Chickpea flour (sometimes known as gram or garbanzo flour) and lets get cooking…

Look down for the full recipe, and look up for the video.

Recipe: 

Get Ready

1 cup chickpea flour
1 small onion
1 fresh chilli
handful of fresh baby spinach
small tub fresh plain yoghurt
1/4 – 1/2 cup water

sunflower oil
fresh mint

Spices

1/2 tsp salt
1/2 tsp chilli powder
1 tsp paprika powder
1 tsp coriander seeds (crushed)
1/4 tsp bicarbonate soda

Special Kitchen things
Wok
Strainer spoon /spatula (long handled spoon with holes)
Kitchen tissue

Dipping sauce

Holy Cow! Mango & Chilli BBQ

or

Holy Cow! Madras Spicy Mint

or

Holy Cow! Spicy Bombay Ketchup

Punjabi Pakora Curry Recipe

Now What?

1. Slice onions, chop chilli and roughly chop baby spinach

2. Add chickpea flour in a large bowl with all the spices (including bicarbonate of soda).

3. Add small amounts of water and mix flour into a smooth paste. Take out as many of the lumps as possible.

4. Once smooth add the onions, fresh chilli, and spinach and mix so that everything is well covered by the yellow paste.

5. Heat sunflower oil in a wok. Test the oil is hot by dropping a small amount of paste into the oil – if it comes straight to the surface it’s ready. Make sure the oil is not smoking hot – you don’t want pakora’s that are brown on the outside and raw inside. If the oil is smoking take it off the heat and allow to cool down.
Take care with your wok of hot oil – place on the back burner on a medium heat.

6. Take a tablespoon and dip it into the hot oil to give it a thin coating of oil. This will help the mixture slide onto the oil easily. Pick up tablespoons full of the mixture and gently drop into the hot oil (take care not to splash).

7. When the pakora’s have turned a golden brown (after a few minutes) turn them over and cook the other side.

8. When cooked all over (5-10 minutes), carefully remove from oil, draining pakora’s and placing them on kitchen tissue paper to remove any more excess oil.

9. Enjoy the wacky shapes! Serve while hot with a mint dip (for a home made dip simply chop up fresh mint, and fresh chilli and mix into plain yogurt). Or for a greater flavour and punch serve pakora’s with Holy Cow! Madras Spicy Mint sauce or Holy Cow! Mango & Chilli BBQ Sauce.

Remember not to throw oil down your kitchen sink! Let it cool in the wok and then store in a sealed jar or container for re-use.

Punjabi Pakora Curry Recipe

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