- 2 tbsp Masala Paste (see recipe below)
- 1 large bunch of fresh coriander, coarsely chopped
- 1 large bag of baby spinach, coarsely chopped
- 1 bunch of fresh fenugreek, coarsely chopped
- 3 medium sized onions, sliced thinly
- 2 tsp salt
- ½ tsp of toasted ajwain
- 1 tsp garam masala
- Approximately 100 to 150g of chickpea flour (Besan)
- Vegetable oil for frying
First, make your Masala Paste
Take the coriander, spinach, fenugreek and onions and place in a large bowl.
Sprinkle the salt over these ingredients.
Place a small plate on top of these ingredients with a heavy object like a pestle and mortar on top of the plate (this encourages the water to be removed from these ingredients).
Place in the fridge overnight.
Remove from the fridge and you will find that the salt (and your weighted object) has drawn all the water out of the fresh ingredients.
Add the toasted ajwain, garam masala and 2 tbsp of the masala paste (3 for hotter pakoras).
Mix really well with your hands.
Then gradually add the flour until the mixture is the consistency of pancake batter.
Pour vegetable oil into a wok or deep pan. Let the oil heat for a while, and when you feel the oil is hot enough, carefully place spoonfuls of the mixture into the oil.
Once the mixture becomes golden in colour (usually taking about 3-4 minutes), take the pakoras out of the oil, and put them on some kitchen paper to absorb any excess oil.
Recipe courtesy of: Anjula Devi