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CRISPY SPINACH PAKORA

Prep Time: 10 MinutesCook Time: 10 MinutesServing Size: 15 Pakoras
This crispy pakora uses two types of lentils and tossed alongside freshly chopped spinach leaves, cilantro, onions and spices. Pair this with a dipping sauce of your choice, (we used tamarind chutney!) This vegetarian appetizer is perfect to serve as an appetizer or snack during your next dinner gathering!
Crispy Spinach Pakora

INGREDIENTS:

  • 1/2 Cup Moon Lentil
  • 1/2 Cup Masoor Lentil
  • 1 Cup of Fresh Spinach (Chopped)
  • 1/2 Teaspoon Red Chili Powder
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Coriander Powder
  • 4 Finely Chopped Garlic Cloves
  • 1/4 Bunch Cilantro
  • 1/2 Diced Small Onion
  • Salt to Taste
  • Vegetable or Canola Oil (To Fry)
Crispy Spinach Pakora

DIRECTIONS:

1.) Soak 1/2 cup of moon lentil and 1/2 cup of masoor lentil in two seperate bowls for two hours or until softened.

2.) Once softened, drain the water and blend until smooth. Note: If you are having difficulty blending, you may adjust by adding 1 teaspoon of water at a time.

3.) Add 1/2 teaspoon of red chili powder, 1/2 teaspoon cumin, 1/2 teaspoon coriander powder, finely chopped garlic cloves, 1/4 bunch of cilantro, half a bunch of finely chopped spinach, and half a small diced onion lengthwise. Mix until the batter is incorporated.

4.) Add canola oil into a deep frying pan and heat on the stove on medium-high. Use one tablespoon of batter for each pakora. Fry until golden brown.

5.) Remove the pakora with a strainer. Drain excess oil off with a kitchen paper towel. Serve with our tamarind spiced plum chutney and enjoy!

Crispy Spinach Pakora