Spinach and Onion Pakoras with Pear and Mint Chutney

  • 2 cups chickpea flour
  • 1 cup chopped spinach leaves
  • 1 cup yoghurt
  • 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
  • For the 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 mint
  • Pinch of salt

Serves: 16 to 20 pakoras

Place the chickpea flour, spinach, yoghurt, 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 175°C. 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.

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