Ingredients

The following ingredients have 1 Servings
  • 1 bunch cilantro (just as it comes from the store, stems removed)
  • 1 bunch fresh mint (the mint should be about 1/2 the amount of the cilantro stems removed)
  • 1 large garlic clove
  • 1 inch piece of ginger (peeled)
  • 1 small jalapeno pepper (use 1/2 for a less hot sauce)
  • 1/4 red onion
  • juice of 1 1/2 limes
  • salt
  • 2 cups chickpea or garbanzo flour
  • 1 tsp crushed red pepper or cayenne
  • 1 tsp garam masala*
  • 1 tsp teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup cilantro (chopped)
  • 1 yellow onion (sliced into 1/8-inch half moons)
  • 1 cup frozen chopped spinach (thawed and thoroughly drained)
  • 1 cup luke-warm water
  • 1 qt mild vegetable oil (corn, safflower, peanut, sunflower, canola, etc.)

Instruction

  • To make the sauce, trim the stems of the mint and cilantro and put them into the bowl of a food processor.
  • Cut the garlic, ginger, pepper and onion into chunks and add them to the processor.
  • Add the salt, starting with about a half teaspoon, and the lime juice. Turn on the processor and pulse several times to get everything combined. Then process, scraping down the sides of the bowl often, until the mixture is smooth and completely pureed. Add a little water to thin the sauce, and process again.
  • Taste the sauce to see if you might need more salt or lime juice.
  • Store the sauce in an airtight jar in the refrigerator until ready to use, it should keep up to a week, although the color will be the greenest the day it is made.
  • To make the pakora --- heat a quart of vegetable oil in a deep pot on medium heat until the temperature reaches about 350.
  • Meanwhile prepare the batter. Into a large mixing bowl put 2 cups of chickpea flour. Add the spices, salt, baking powder and cilantro. Stir to mix.
  • Add in the onions and spinach, breaking up the spinach as you put it in. Make sure you have squeezed out all the excess moisture from your spinach. Stir the mixture well.
  • Stir in the water to make a thick batter.
  • When your oil is hot enough, drop heaping tablespoonfuls of the batter mixture into the oil. Only fry a few at a time so the temperature of your oil does not drop, and the pakora don't stick to each other. If your oil is hot enough they will fry to golden in about 2 to 3 minutes. If your oil is not deep enough to submerge the pakora, flip them half way through the cooking.
  • Drain on paper towels and serve hot.