Spinat potato Pakora – Aloo Palak Pakora

Wonderfully crispy fried fried, spicy potato and spinach donuts. Make a great snack for tea time, dinner parties and picnic.

To be honest, I can’t remember a time when we don’t use Pakoras at Family Get-Togther, birthdays and parties. At this time of year we always hold something in our hands, in fact my daughter is hung up one thing while I wrote down this blog post. If you continue to read, I will go through how to make Pakoras and even offer a few optional ideas and tips.

What exactly is a Pakora?

A Pakora is a chickpea flour-based grain, which often contains potatoes, onions, spinach and other spices. Depending on the region or household ingredients, the ingredients can differ. This is then fried until they are crispy and served with a chutney or added to a curry.

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While we only ate them at home on special occasions in India, they were only served with chai and chutneys such as our Apple Chutney or Irish Curry Chip Diping sauce. In fact, this recipe is not my own, but my mother is a recipe that is adapted by the spices that we keep at home. So these are not exactly like those that they used to eat in India at home, but they are just as good. Maybe even better.

What does the best Pakora do?

There is not really anything carved in stone, Pakoras can be made from any mixture of chilli pots, jalapenos, onions, potatoes, cutting holes, spinach, carrots, peas, cauliflower, zucchini and aubergines. This is not an exhaustive list … When I was a student, I tried all possible flavor combinations that I will finally publish in the future. Really, it’s all you have at hand. Although there are some solid mixtures like one of my personal favorites that are onion base Bhaji (crispy onion donuts). Sometimes it is simply best, especially if you only run small ingredients. This recipe uses spinach, onions and potatoes. Try to make these Pakoras a little healthy even though you are fried delicious.

Ingredients for this recipe

The ingredients for this recipe are actually relatively easy to find. If you don’t have you, I will list some alternatives if possible.

• Chickpea flour: So this could be one of these ingredients that they usually don’t carry around in the house. You can easily find this in any local Indian grocery store. Also mentioned: Besan flour, vasers, grams of flour. Just don’t make sure that Kala Channa flour Pakoras does not look like this.
• Spinach: This is only your regular course of the mill spinach, which can be found on every food market in a farmers’ market.
• Green chili peppers: Therefore, we usually use Thai green chili peppers, but you can replace them with Scotch -Bonnets (just add a little), Serrano or Jalapeno paprika. If you cannot handle the heat, you can always try banana spellers or Shishito paprika.
• Onions: We use red onions, but you can use all white or yellow onions that you have in the house. I would stay away from sweet onions, but maybe it won’t be right, but hey, you never know.
• Potatoes: The potatoes that we used in this recipe are yellow. If something, I would not recommend other baked potatoes or red, they will turn into porridge.
• Coriander seeds: You can get a small pack of it in the spice department in your grocery store. If you cannot find the whole thing, you can replace it with powder.
• Masala salt: You can either buy a pre -mixed version or try to grind you at home by following our Garam Masala recipe. If you do it at home, you will at least know all the ingredients that have been entered into the mixtures.
• Kashmiri Mirch: This comes before the apron. Usually we stick to the MDH version that is only our preference. As much as I like to grind our own spices is not my favorite activity. You can replace this with red pepper flakes, Deggi Mirch or a mixture of peppers and red chilipules.
• Dried mango powder: You should be able to find this in every Indian grocery or in the ethnic course of your local food. I haven’t found a brand that I like the best yet, but you can get it from almost any MDH, PTI, Deep, Shan, etc.
• Sala cumin: This is a necessity that goes into every Indian dish that you can imagine and I mean it. Every brand will do it, but just make sure that it says Jeera and has a really strong smell when you open it.
• Salt: Only their regular course of the milling salt nothing special here.
• Oil: That is why we use rapeseed oil for this recipe. But every vegetable or heat oil for roasting works just as well. We mainly buy ours at Costco, but I’m sure you won’t need it as much as we do.