Photograph of the finished Pakora

India · Pakora cải bó xôi lá mỏng

Pakora

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spinach Spinach 1.1 lb
  • Photograph of Besan chickpea flour Besan chickpea flour 8.5 oz
  • Photograph of Rice flour Rice flour 2.1 oz
  • Photograph of Cumin seeds Cumin seeds 0.3 oz
  • Photograph of Kashmiri chili powder Kashmiri chili powder 0.3 oz
  • Photograph of Hing powder Hing powder 2 g
  • Photograph of Oil Oil 1 ½ cups
  • Photograph of Chaat masala powder Chaat masala powder 0.3 oz

Method

  1. 1 Wash and dry each spinach leaf, keeping them whole instead of chopping them.
  2. 2 Mix besan flour with rice flour, cumin, chili, hing (a type of spice), and water to make a thin coating that can cover the surface of the leaves.
  3. 3 Dip each leaf individually and then immediately drop it into the oil; dipping them all at once will cause them to stick together in a thick, non-crispy ball of dough.
  4. 4 Fry at 170 degrees for about 2 minutes on each side until the leaves are translucent and the batter is golden brown.
  5. 5 Remove from the grill, sprinkle with chaat masala, and serve hot with mint chutney.

With an appliance

  • Air fryer 29 min

    For step 4: spray a fine mist of oil onto each battered leaf, arrange them in a single layer, and air fry at 195 degrees for 6 minutes, flipping at the 4th minute to brown the batter while keeping the leaves intact.

Start cooking