Easy Recipe For Spinach and Onion Pakoras with Pear and Mint Chutney


Ingredients
Spinach and Onion Pakoras
1 cup spinach leaves, chopped
1 large onion, sliced thinly
2 cup chick pea flour
1 Tbsp dried fenugreek leaves, crushed with hands
1 Tbsp ground cumin
1 Tbsp ground coriander
salt and pepper
1 cup yogurt
½ cup water
2 cup vegetable oil for frying
Pear and Mint Chutney (see recipe)
Pear and Mint Chutney
2 Tbsp grapeseed oil
1 medium onion, finely chopped
1 tsp fennel seeds
1 tsp cardamom seeds
2 extra ripe pears, peeled, cored and chopped (Anjou or Bartlett)
1 cup mint, chopped
1 pinch salt

Directions
Spinach and Onion Pakoras

1. Place spinach, onion, spices, chick pea flour, yogurt and water into a large bowl. Season with salt and stir until well combined.

2. Pour oil into a large pot with a heavy bottom and heat to °350. Carefully drop tablespoons of the batter into the hot oil and fry until they rise to the surface and are golden brown, about 3-5 minutes. Drain on a rack lined with paper towels and sprinkle with a little salt.

3. Serve pakoras with Pear and Mint Chutney.

Pear and Mint Chutney

1. Place a skillet over medium-high heat and add oil. When hot, add onion and cook for 3 minutes, until it’s very soft. Add cardamom and fennel seeds and cook for 30 seconds. Set aside.

2. Put the pears into a food processor along with the mint and the onion mixture. Season with some salt and then puree until it has a smooth but slightly chunky texture. Store in an air-tight container in the refrigerator.

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